Coconut Snowball Cake Recipes
COCONUT SNOWBALLS
Make and share this Coconut Snowballs recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 40m
Yield 2 dozen cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Grind 1/2 cup of the coconut in food processor.
- Chop remaining coconut and set aside.
- Add flour, 1/4 cup of the confectioners' sugar and the salt.
- Pulse to blend.
- Add butter and vanilla; pulse until dough comes together.
- Heat oven to 350 degrees.
- Roll dough into 1-inch balls.
- Place dough balls 1 inch apart on an ungreased baking sheet.
- Bake cookies until firm but tender, 15 minutes.
- Remove to rack, let cool completely.
- In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
- Dip cookies in glaze (about 1/2 t for each), letting it drip down sides.
- Dip in chopped coconut and set aside for glaze to dry.
Nutrition Facts : Calories 89.2, Fat 4.3, SaturatedFat 3.1, Cholesterol 7.8, Sodium 11.1, Carbohydrate 12.1, Fiber 0.3, Sugar 7.8, Protein 0.7
SNOWBALL CAKE
A grown-up version of the classic lunchbox treat, this cake will bring back memories and bring up the question we all had as kids: how did the cream filling get in there?
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Desserts
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.
- Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
- Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
- Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 40.5 g, Cholesterol 35 mg, Fat 13.5 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 8.6 g, Sodium 413.6 mg, Sugar 70 g
SNOWBALL CAKE I
Steps:
- Line a 4 quart round mixing bowl with parchment paper.
- Break cake up into small bite-sized pieces.
- Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup.
- Dissolve the gelatin in the 4 tablespoons of cold water. Add the boiling water, pineapple syrup, sugar and lemon juice. Mix well and place in the refrigerator until mixture just starts to thicken.
- Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
- Place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. Continue until all the cake and pineapple mixture is used up. Refrigerate for at least 12 hours or overnight.
- Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 57.3 g, Fat 12.2 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 10.8 g, Sodium 249.2 mg, Sugar 43.1 g
COCONUT SNOWBALL CAKE
This cake makes a beautiful presentation and is delicious too! Use this cake as part of a winter center piece. Great holiday dessert
Provided by Bergy
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Mix together the oil, cakemix, and all the cake ingredients, beat until smooth Pour into a well greased oven proof BOWL (2 quart size).
- Bake 45 minutes or until a toothpick inserted in the center comes out clean, allow to cool in the bowl for 15 minutes Remove from bowl& allow to cool completely on a rack before frosting.
- Frosting: Melt the chocolate in the top of a double boiler over simmering water.
- Remove from heat and pour into a bowl add confectioners sugar and evaporated milk Beat until smooth.
- Place the cake on a serving platter, spread frosting over the rounded cake.
- Sprinkle heavily with coconut.
Nutrition Facts : Calories 658.3, Fat 30.9, SaturatedFat 17.7, Cholesterol 66.8, Sodium 359.8, Carbohydrate 91.9, Fiber 2.5, Sugar 73.2, Protein 6.9
COCONUT SNOWBALL CAKE
This quick-to-make cake so closely resembles a large fluffy snowball that people may admire it instead of eating it. But it tastes so good, says Jan Bass, Council Bluffs, Iowa, that they won't wait long before taking a slice!-Jan Bass, Council Bluffs, Iowa
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Place cake on a large serving platter or cake plate. Gently fold cherry juice into the whipped topping; frost top and sides of cake. Sprinkle with coconut. Refrigerate 1 hour before serving.
Nutrition Facts :
COCONUT SNOWBALL CAKE
What's inside a snowball? More snow. What's inside this coconut-flake-covered snowball cake? A berry colorful surprise for the birthday boy or girl!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 2h10m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Prepare cake batter, in 2-1/2-qt. ovenproof bowl sprayed with cooking spray, as directed on package; scrape side of bowl. Add dry gelatin mix and 1/4 cup milk; beat until blended.
- Bake 55 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from side of bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
- Meanwhile, beat dry pudding mix, sugar and remaining milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
- Place cake, flat side down, on plate; frost with pudding mixture. Cover with coconut.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CREAMY COCONUT SNOWBALLS
My grandmother made these cheesecake-like bites for years. They store nicely in the refrigerator so you can keep them on hand for drop-in holiday guests.-Yvonne Schaney, Alliance, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 144 calories, Fat 8g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
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