Frozen Wonderland Iceberg Cake

1.Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2.In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.

3.Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.

4.Stir in the boiling water until the batter is smooth (the batter will be thin).

5.Pour the batter evenly into the prepared cake pans.

6.Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.

7.While the cakes are cooling, prepare the blue raspberry gelatin according to package instructions and let it set in the refrigerator until firm.

8.Once the cakes are completely cooled, slice each cake in half horizontally to create four layers in total.

9.In a large bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

10.Place one layer of cake on a serving plate. Spread a layer of whipped cream on top, followed by a layer of the set blue raspberry gelatin. Repeat this process with the remaining layers, finishing with a layer of whipped cream on top.

11.Melt the white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Allow to cool slightly, then drizzle over the top of the cake, letting it drip down the sides.

12.Sprinkle the shredded coconut over the top and sides of the cake to resemble snow.

13.Decorate with edible glitter and fresh blueberries for a frosty effect.

14.Chill the cake in the refrigerator for at least 2 hours before serving to allow the layers to set.