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.

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.

PINK COCONUT SNOWBALL CAKES

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.

SNOWBALL CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the 1/2 teaspoon vanilla and lemon extracts.
• In a large glass or metal mixing bowl, beat 5 egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make the Fluffy White Frosting: Combine 1 1/2 cups sugar, 2 egg whites, corn syrup, and cream of tartar in the top of a double boiler. Add cold water and beat on low speed of electric mixer just until blended. Place over boiling water and beat constantly on high speed about 3 minutes or until soft peaks form. Remove from heat and place over cold water. Add vanilla and beat an additional 3 minutes or until frosting is thick enough to spread.
• To make the snowballs: Cut cake into 2-inch squares. Trim corners of each square, leaving rounded edges. Spread top and sides with frosting. Sprinkle coconut generously over frosting.

COCONUT SNOWBALL CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter, in 2-1/2-qt. ovenproof bowl sprayed with cooking spray, as directed on package; scrape side of bowl. Add dry gelatin mix and 1/4 cup milk; beat until blended.
• Bake 55 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from side of bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
• Meanwhile, beat dry pudding mix, sugar and remaining milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
• Place cake, flat side down, on plate; frost with pudding mixture. Cover with coconut.

COCONUT SNOWBALL CAKE

Steps:

• Place cake on a large serving platter or cake plate. Gently fold cherry juice into the whipped topping; frost top and sides of cake. Sprinkle with coconut. Refrigerate 1 hour before serving.

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.