Best Pink Coconut Snowball Cakes Recipes

SNOWY PINK COCONUT BUNDT CAKE

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.

PINK SNOWBALL CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 2 quart heat-proof stainless steel bowl with shortening and lightly flour, or coat with flour-based baking spray (such as Baker's Joy). Set aside.
• Whisk together cocoa and hot water. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour mixture into a mixing bowl. Beat with an electric hand mixer until mixture has cooled enough to add the eggs without scrambling them. Add eggs, vanilla, and then cocoa mixture. Beat until well combined.
• Reduce mixer speed and add flour mixture in two batches, alternating with the sour cream. Pour into greased bowl and bake for 1 hour 10 minutes, or until a toothpick tester comes out clean. Let cool slightly.
• Turn the cake out onto a cooling rack and let cool completely. When cool, cut the dome of the cake off about 1/3 of the way down from the top. Using a serrated knife, remove some of the interior of the cake dome by trimming it away. This will make room for the marshmallow filling.
• In the bowl of a stand mixer, beat butter until fluffy. Add the confectioners' sugar and beat until combined. Add milk or cream a little at a time until the mixture comes to spreading consistency. Add vanilla extract and a small amount of pink food color. Mix well. Transfer to a piping bag with the end snipped.
• Pipe a ring of frosting around the inside of both cake pieces. Fill the hollowed center of the cake with the marshmallow cream. Sandwich the two cake pieces together, meeting the buttercream frosting at the edges. Cover the entire cake with the remaining frosting. Add extra frosting to the top of the cake and smooth into a dome shape.
• In a medium bowl, tint coconut with a generous squirt of pink gel food coloring. Mix well - you can use a fork but I found my fingers did a much better job (wear gloves, if possible). Coat frosted cake with pink coconut. Cover loosely with plastic wrap and store at room temperature until ready to serve.

COCONUT SNOWBALL CAKE

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.

PINK SNOW BALLS

Steps:

• 1. sift flour
• 2. cream butter and castor sugar
• 3. add cream and continue to whisk until soft and fluffy
• 4. add flour to cream mixture and knead to make a soft dough
• 5. divide dough into 24 balls and then flatten and place onto a cookie sheet or muffin pan
• 6. prepare baking pan by applying a spread of melted butter and then sprinkle some flour onto pan shaking off any excess flour
• 7. place flattened balls onto baking pan then place into a preheated oven set at 180 degrees centigrade and bake for 15 minutes
• 8. meanwhile add boiling water to the jam of your choice and beat together with a whisk, until smooth next add in the vanilla extract and the red food color and mix
• 9. remove baked snow balls from oven and allow to cool
• 10. add the snowballs in the jam mixture and then sandwich cakes together and roll into the desiccated coconut
• 11. place on platter and allow to cool....enjoy

SNOWBALL CAKE I

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.