Coconut Snowball Cake
Transform your dessert table into a winter wonderland with this luscious Coconut Snowball Cake—a showstopper that's as delightful to eat as it is to look at. Featuring moist cake layers infused with rich coconut milk and shredded sweetened coconut, this recipe brings tropical flavors to a classic holiday-inspired treat. The creamy, tangy cream cheese frosting provides the perfect complement to the cake's sweetness, while the snowy coat of shredded coconut adds both texture and an irresistible visual charm. Perfect for birthdays, holidays, or any special occasion, this decadent cake is surprisingly easy to make with just 30 minutes of prep time. Whether you're a fan of coconut or simply looking for an eye-catching dessert centerpiece, this Coconut Snowball Cake is guaranteed to impress!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Coconut milk
- 2.5 cups Shredded sweetened coconut
- 8 ounces Cream cheese
- 4 cups Powdered sugar
- 3 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. You may also line them with parchment paper for easier removal.
In a medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and coconut milk to the batter, starting and ending with the dry ingredients (flour mixture). Mix until just combined after each addition. Do not overmix.
Gently fold in 1 cup of shredded sweetened coconut using a spatula.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
To make the frosting, beat the cream cheese and powdered sugar together in a mixing bowl until smooth, about 2 minutes. Add the heavy cream one tablespoon at a time and beat until the frosting is fluffy and spreadable.
Place one cake layer on a serving platter, flat side down. Spread a generous amount of frosting on top.
Place the second cake layer on top, flat side down, and frost the entire cake (top and sides) with the remaining cream cheese frosting.
Press the remaining shredded sweetened coconut (1.5 cups) evenly onto the sides and top of the cake for the snowball effect.
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set. Slice and enjoy your Coconut Snowball Cake!
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 84.4 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 130 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
