Description
A dreamy and moist cake covered in shredded coconut that’s as fluffy as snow! The Coconut Snowball Cake features layers of light cake and a rich, creamy filling, all coated with coconut for a sweet and tropical treat that’s perfect for Easter or any occasion.
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 22-25g
- Carbohydrates: 40g
- Protein: 4g