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.
CREAMY COCONUT SNOWBALLS
My grandmother made these cheesecake-like bites for years. They store nicely in the refrigerator so you can keep them on hand for drop-in holiday guests.-Yvonne Schaney, Alliance, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 144 calories, Fat 8g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
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
COCONUT SNOWBALLS
Make and share this Coconut Snowballs recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 40m
Yield 2 dozen cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Grind 1/2 cup of the coconut in food processor.
- Chop remaining coconut and set aside.
- Add flour, 1/4 cup of the confectioners' sugar and the salt.
- Pulse to blend.
- Add butter and vanilla; pulse until dough comes together.
- Heat oven to 350 degrees.
- Roll dough into 1-inch balls.
- Place dough balls 1 inch apart on an ungreased baking sheet.
- Bake cookies until firm but tender, 15 minutes.
- Remove to rack, let cool completely.
- In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
- Dip cookies in glaze (about 1/2 t for each), letting it drip down sides.
- Dip in chopped coconut and set aside for glaze to dry.
Nutrition Facts : Calories 89.2, Fat 4.3, SaturatedFat 3.1, Cholesterol 7.8, Sodium 11.1, Carbohydrate 12.1, Fiber 0.3, Sugar 7.8, Protein 0.7
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
What's inside a snowball? More snow. What's inside this coconut-flake-covered snowball cake? A berry colorful surprise for the birthday boy or girl!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 2h10m
Yield 16 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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