Coconut Snowball Cake Recipes

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COCONUT SNOWBALLS



Coconut Snowballs image

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

1 cup sweetened flaked coconut
1 cup all-purpose flour
1 1/4 cups confectioners' sugar
salt, pinch
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
4 teaspoons milk

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



Snowball Cake image

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

1 (18.25 ounce) package devil's food cake mix
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 egg
2 tablespoons granulated sugar
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
¼ cup powdered sugar
1 cup cold milk
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 cup BAKER'S ANGEL FLAKE Coconut

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



Snowball Cake I image

A no-bake dessert using a ready-made angel food cake and ingredients that can be easily found in any store. It looks like a large snowball when finished.

Provided by Gina Fletcher

Categories     Desserts     Cakes

Yield 16

Number Of Ingredients 9

1 (10 inch tube pan) angel food cake
6 cups frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved
2 tablespoons lemon juice
1 cup white sugar
1 (10 ounce) package flaked coconut
2 (.25 ounce) packages unflavored gelatin
4 tablespoons water
1 cup boiling water

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



Coconut Snowball Cake image

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

1 (18 1/2 ounce) package white cake mix with pudding
1/4 cup vegetable oil
3 eggs
1 cup sour cream
1 (8 1/2 ounce) can cream of coconut
6 (1 1/4 ounce) white chocolate, with almond bars
4 cups confectioners' sugar
8 tablespoons evaporated milk
1 1/2 cups coconut (fairly fine so it will sit on the icing and look like snow)

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



Coconut Snowball Cake image

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

1 prepared angel food cake (8 to 10 ounces)
1 tablespoon maraschino cherry juice
1-3/4 cups whipped topping
2 cups sweetened shredded coconut

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



Coconut Snowball Cake image

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

1 pkg. (2-layer size) white cake mix
1 pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin
1-1/4 cups cold milk, divided
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups BAKER'S ANGEL FLAKE Coconut

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



Creamy Coconut Snowballs image

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

1/2 teaspoon plus 1/2 cup butter, softened and divided
1-3/4 cups sweetened shredded coconut, divided
4 ounces cream cheese, softened
3-3/4 cups confectioners' sugar
8 ounces white candy coating, chopped
2 tablespoons shortening

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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