SNOWY PINK COCONUT BUNDT CAKE
Feeling nostalgic for the pink Snowball snack cake? Try our giant version -- a moist chocolate cake covered in sweet marshmallow topping and covered with bright pink coconut.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- For the cake and filling: Coat a 12-cup Bundt pan with cooking spray. Prepare and bake the devil's food cake according to the package directions. Let cool completely.
- Combine the butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and heavy cream and beat until fluffy, about 3 minutes. Transfer the marshmallow mixture to a piping bag fitted with a long thin round tip.
- Flip the cake so it is flat-side up. Make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole. Flip the cake flat-side down onto a cake stand or serving platter.
- For the topping: Combine the coconut and confectioners' sugar in a large resealable plastic bag, seal and shake well. Dissolve 5 to 6 drops of food coloring in 2 tablespoons water in a small bowl. Drizzle the food coloring over the coconut and toss well, massaging the bag with your hands to evenly distribute the color.
- Combine the gelatin with 6 tablespoons water in a small bowl and set aside. Combine the granulated sugar, corn syrup, salt and 1/4 cup water in a medium saucepan and cook over medium heat until it reaches 235 to 240 degrees F (soft-ball stage) on a candy thermometer, 5 to 6 minutes. Remove from the heat.
- Pour the corn syrup mixture into the bowl of a stand mixer fitted with the whisk attachment, along with the vanilla and bloomed gelatin. Whip on high speed until thick and fluffy, about 6 minutes.
- Spread the marshmallow mixture all over the cake with a small offset spatula. Pat the coconut all over the cake. Let sit 30 minutes for the topping to set before serving.
SNOWBALL CAKE
Enjoy a grown-up version of the classic lunchbox treat with our Snowball Cake recipe. This Snowball Cake will be sure to bring back fond memories!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 2h20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- 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 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 pudding mix, powdered sugar and milk in 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.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
OLD FASHIONED SNOWBALL CAKE
This is a very old recipe. A lot of people probably have it. I got it from an old church cookbook the first year I was married because I wanted to make it for my husband's birthday. His birthday is in January and a Snowball cake seemed perfect. I have been making it for him for many years for his birthday. It is his...
Provided by Tonna Canfield
Categories Other Desserts
Time 12h
Number Of Ingredients 9
Steps:
- 1. Line a 4 quart round bowl with plastic wrap. Tear angel food cake into bite size pieces. Drain pineapple thoroughly and reserve the syrup. You should have 1 cup of syrup.
- 2. Dissolve gelatin in the 4 T of cold water. Add the boiling water, the reserved pineapple syrup, the sugar and the lemon juice. Mix well and place in refrigerator until mixture starts to thicken. This may take a few hours.
- 3. Add the crushed pineapple to the gelatin mixture and then fold in 4 cups of the whipped topping.
- 4. Place a layer of cake pieces in bottom of bowl, then a layer of pineapple mixture, continue until all is used up, ending with cake pieces. Chill overnight.
- 5. Turn cake onto a platter or cake stand. Frost with the remaining 2 cups of whipped topping and sprinkle with coconut. I added cherries and a few leaves as well.
PINK COCONUT SNOWBALL CAKES
These are so adorable. They would be good for a girls party or a shower. These need to be made ahead of time as they are a bit labor-intensive.
Provided by SweetySJD
Categories Dessert
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Make the cupcakes:.
- Heat oven to 350°F; prepare 10 large size muffin tins. I suggest not using paper liners for this. If you do you will have to remove them before frosting.
- Beat butter and sugar in a mixing bowl until light and fluffy, about five minutes.
- Beat in eggs, one at a time.
- Beat well.
- Sift flour with baking powder and soda.
- Add 1/4 of the flour mixture to the butter mixture, then add vanilla and 1/3 of the buttermilk.
- Repeat, beginning and ending with flour mixture. Scrap well after each addition.
- Fold in coconut.
- Pour batter into muffin cups. Bake about 18-20 minutes until toothpick comes out clean.
- Cool in tins about 5 minutes. Remove and cool completely. If you used paper liners, remove the liners.
- Make the frosting:.
- Combine butter, cream cheese, vanilla and sugar in a large bowl and beat until smooth and spreadable. Add a drop of food coloring and blend to make a light pink frosting.
- To make the snowballs:.
- When cupcakes are cool, freeze them on parchment paper about 20 minutes.
- Spread a thick, even layer of frosting all over each cupcake, sides and bottom too.
- Freeze on parchment again for at least 30 minutes, up to 1 day.
- Spread a second, thick, even layer of frosting all over them.
- Sprinkle generously with coconut, about 1/4 cup per snowball.
Nutrition Facts : Calories 798, Fat 46.4, SaturatedFat 31.1, Cholesterol 162.9, Sodium 549.6, Carbohydrate 89.5, Fiber 1.9, Sugar 67.9, Protein 9.1
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
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- While the cakes cool, in a small, heavy saucepan over medium heat, bring the sugar and water to a boil. Cover and cook for 3 minutes. Uncover and continue to cook until the syrup registers 235°F to 240°F (112°C to 115°C) on a candy thermometer, about 3 minutes. This is known as the soft-ball stage.
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