Coconut Snowball Cake Recipe

Introduction

Coconut Snowball Cake is a delicious, moist, and visually stunning dessert that combines the tropical flavor of coconut with the soft, fluffy texture of a classic cake. This cake is perfect for holiday celebrations, birthday parties, or any occasion that calls for a special treat. The combination of coconut flavor and a snowball-inspired appearance makes this cake a festive addition to your dessert table.

This Coconut Snowball Cake features layers of coconut-flavored cake topped with a creamy, coconut-infused frosting and finished off with a generous coating of shredded coconut. The result is a sweet, tropical dessert with a delightful texture, and a cake that’s sure to impress both guests and family members alike.

Whether you’re an experienced baker or a beginner in the kitchen, this recipe will guide you through each step to create the perfect Coconut Snowball Cake that will quickly become a favorite in your baking repertoire.

Why You’ll Love Coconut Snowball Cake

• Tropical Flavor: The sweet, nutty taste of coconut throughout the cake and frosting gives it a unique and tropical flavor that’s perfect for any coconut lover.
• Moist and Fluffy Texture: The cake is light, airy, and moist, making every bite a heavenly experience. The rich coconut frosting adds an extra layer of decadence, while the shredded coconut coating gives the cake a wonderful texture contrast.
• Visually Stunning: This cake is not only delicious but also a beautiful showstopper. The white, snowy appearance of the shredded coconut makes it look like a winter wonderland, perfect for holiday gatherings.
• Simple Ingredients: With basic pantry staples like coconut, sugar, and eggs, this cake is relatively easy to make while still delivering exceptional results.
• Perfect for Any Occasion: Whether you’re making it for a holiday, a family gathering, or just because, Coconut Snowball Cake is a crowd-pleaser that will always be a hit.

Preparation and Cooking Time

• Total Time: 2 hours
• Preparation Time: 20 minutes
• Cooking Time: 30-35 minutes
• Cooling Time: 1 hour (for the cake to cool before frosting)
• Servings: Approximately 12-14 servings
• Calories per Serving: Around 350-400 calories per slice, depending on portion sizes.

Nutrition Facts (Per Serving)

• Calories: 350-400 kcal
• Fat: 22g
• Carbohydrates: 40g
• Protein: 4g
• Fiber: 2g
• Sugar: 28g

Ingredients

For the Coconut Snowball Cake:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup sour cream
• 1 ½ cups sweetened shredded coconut

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 3 tablespoons coconut milk (or regular milk)
• 2 cups sweetened shredded coconut (for coating)

Special Equipment

Making Coconut Snowball Cake doesn’t require too many specialized tools, but a few key pieces of equipment will help you get the best results:

1. Two 9-inch Round Cake Pans: These will help bake the cake evenly. Make sure to grease and line the pans with parchment paper to ensure the cake comes out easily after baking.
2. Hand Mixer or Stand Mixer: A hand mixer or stand mixer will make mixing the cake batter and frosting much easier, especially when creaming the butter and sugar together. It will help create a smooth and consistent batter.
3. Measuring Cups and Spoons: Accurate measurements are essential for getting the right texture and flavor. Using standard measuring cups and spoons ensures you add the correct amounts of each ingredient.
4. Cooling Rack: After baking, a cooling rack will allow the cake to cool properly, preventing it from becoming soggy and ensuring it holds its shape when frosting.
5. Offset Spatula: An offset spatula is helpful for spreading frosting evenly over the cake and smoothing it out for a professional-looking finish.
6. Shallow Dish for Shredded Coconut: You’ll need a shallow dish to roll the frosted cake in shredded coconut, which will coat the entire cake beautifully and help create the “snowball” effect.

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Cake Pans

Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray. Line the bottoms with parchment paper for easy removal after baking. If you don’t have parchment paper, lightly flour the pans to help prevent the cake from sticking.

2. Mix the Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step ensures that the leavening agents are evenly distributed throughout the dry ingredients, which helps the cake rise evenly.

3. Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer or stand mixer. Beat on medium speed for 2-3 minutes until the mixture is light and fluffy. This process incorporates air into the batter, resulting in a soft, fluffy cake.

4. Add the Eggs and Extracts

Add the eggs one at a time, beating well after each addition. Once all the eggs are incorporated, add the vanilla extract and coconut extract, and beat until fully combined. The extracts will provide a rich coconut flavor that complements the cake perfectly.

5. Alternate Adding the Dry Ingredients and Sour Cream

Gradually add the dry ingredients to the butter-sugar mixture in three parts, alternating with the sour cream. Start with the dry ingredients, mix just until combined, then add the sour cream, and repeat the process until all ingredients are combined. Be sure to mix gently to avoid overworking the batter, which can lead to a dense cake.

6. Fold in the Shredded Coconut

Once the batter is well combined, gently fold in the shredded coconut. This will add texture and extra coconut flavor to the cake. The shredded coconut will give the cake a slightly chewy texture, which pairs beautifully with the soft and moist crumb.

7. Divide the Batter and Bake the Cake

Evenly divide the batter between the two prepared cake pans. Use a spatula to smooth the tops of the batter, ensuring that it is evenly distributed in each pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Once the cakes are done, remove them from the oven and allow them to cool in the pans for about 10 minutes. Then, turn the cakes out onto a cooling rack to cool completely before frosting.

8. Make the Frosting

While the cake is cooling, you can prepare the frosting. In a large mixing bowl, beat the softened butter using an electric mixer until it becomes light and fluffy, about 2-3 minutes. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Once all the powdered sugar is incorporated, add the vanilla extract, coconut extract, and coconut milk. Beat the frosting on high for an additional 2 minutes, until it’s smooth and creamy.

9. Assemble the Cake

Once the cakes have cooled completely, place one layer of the cake on a serving platter. Spread a generous amount of frosting over the top of the first layer. Place the second layer of cake on top of the frosting, pressing it down gently to ensure it sticks.

Using the offset spatula, spread a thin layer of frosting over the entire surface of the cake, creating a smooth, even coating. Don’t worry about making it perfect, as the final coating of coconut will hide any imperfections.

10. Coat the Cake with Shredded Coconut

Carefully roll the frosted cake in the shredded coconut to coat it evenly. You can also sprinkle the coconut on top of the cake to create a more dramatic snowball effect. Press gently to ensure the coconut sticks to the frosting, covering the entire cake in a fluffy layer.

11. Chill the Cake

Place the finished cake in the refrigerator for at least 30 minutes to allow the frosting to firm up and the coconut to set. This step ensures that the cake holds its shape and is easier to slice when it’s time to serve.

12. Serve and Enjoy

After the cake has chilled, it’s ready to serve! Slice into generous portions and enjoy the delicious, moist, and coconut-flavored cake. It pairs wonderfully with a cup of coffee, tea, or a tropical beverage like piña colada.

Tips for Perfect Coconut Snowball Cake

• Use Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature before starting. This ensures that the ingredients combine smoothly and creates a better texture for your cake.
• Do Not Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing the batter can lead to a dense cake.
• Chill the Cake Before Serving: Allowing the cake to chill before serving helps the frosting firm up and makes it easier to slice. It also enhances the flavor by giving the ingredients time to meld together.
• Use Unsweetened Shredded Coconut for a Less Sweet Cake: If you want to control the sweetness level of the cake, opt for unsweetened shredded coconut in both the cake and the frosting. You can always add a bit more sugar if you prefer a sweeter cake.
• Decorate with Additional Coconut: For an extra touch, you can decorate the top of the cake with more shredded coconut, edible flowers, or even toasted coconut flakes for a beautiful and festive finish.

Variations of Coconut Snowball Cake

• Chocolate Coconut Snowball Cake: For a chocolate twist, add cocoa powder to the cake batter or drizzle melted chocolate over the top of the finished cake.
• Pineapple Coconut Snowball Cake: Add crushed pineapple to the batter for a tropical pineapple-coconut flavor combination that pairs perfectly with the coconut frosting.
• Coconut Lime Snowball Cake: Add lime zest and a bit of lime juice to the frosting for a zesty and refreshing citrus twist.

Storage and Shelf Life

Coconut Snowball Cake is best enjoyed within the first few days after making it. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The cake will remain moist, and the flavors will continue to develop as it sits.

If you want to make the cake ahead of time, you can freeze it. To freeze, wrap the unfrosted cake layers tightly in plastic wrap and aluminum foil, and store them in a freezer-safe bag or container. You can freeze the cake for up to 3 months. When ready to serve, thaw the cake layers and frost as usual.

Side Dishes and Pairings for Coconut Snowball Cake

Pair this cake with complementary flavors to elevate your dessert experience:

• Tropical Fruit Salad: Serve a refreshing tropical fruit salad alongside the cake. The bright, tangy flavors of pineapple, mango, and kiwi will balance the richness of the coconut.
• Iced Tea or Lemonade: A glass of iced tea or a citrusy lemonade makes for a refreshing drink pairing with the coconut cake.
• Coffee: The rich, slightly bitter flavor of coffee pairs wonderfully with the sweet, tropical cake, balancing the flavors beautifully.

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Conclusion

Coconut Snowball Cake is the perfect dessert for anyone who loves the tropical flavor of coconut. With its soft, moist texture, creamy coconut frosting, and festive appearance, this cake will be a hit at any occasion. Whether you’re celebrating a holiday or simply enjoying a delicious treat, Coconut Snowball Cake is sure to bring joy to your dessert table. Enjoy every bite of this coconut-packed, snowball-inspired creation!