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
MINI CHOCOLATE-COCONUT CAKES
Using sphere-shaped molds creates the look of snowballs, but these cakes can also be made in standard muffin tins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h40m
Yield Makes 20
Number Of Ingredients 22
Steps:
- Make the cakes: Preheat oven to 350 degrees. Generously coat two 6-compartment nonstick sphere-shaped silicone molds with cooking spray, and transfer to a rimmed baking sheet.
- Sift flours, sugar, cocoa, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat in oil, sour cream, warm water, egg, and egg yolk with mixer on low speed. Continue to beat until smooth, about 2 minutes.
- Working in batches, divide batter among molds (3 tablespoons each). Bake, rotating sheet halfway through, until a toothpick inserted into center of each comes out clean, about 25 minutes. Let cakes cool in molds set on a wire rack for 15 minutes. Run a knife around edges of each cake to remove from molds. Let cakes cool completely on rack.
- Meanwhile, make almond syrup: Heat water and sugar in a small saucepan over high heat, stirring, until sugar dissolves. Stir in almond extract. Brush cakes all over with warm almond syrup. Let stand for 15 minutes.
- Meanwhile, make the frosting: Bring 3/4 cup sugar, the water, and corn syrup to a boil in a small saucepan over medium-high heat. Cook until a candy thermometer reaches 230 degrees.
- Meanwhile, whisk egg whites to soft peaks with a mixer on medium-high speed. Whisk in remaining tablespoon sugar.
- Once syrup reaches 230 degrees, immediately pour it down sides of bowl in a slow, steady stream with the mixer on medium-low speed. Raise speed to medium-high. Beat until cooled and stiff, but not dry, peaks form, about 5 minutes. Add almond extract and 1 drop food coloring. Continue to beat for 1 minute.
- Frost cakes using a small offset spatula, then coat each with coconut.
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
PINK SNOW BALLS
These delicious decadent snow balls are cake like treats,coated in pink coconut I'm unsure of the origin's of this Pretty in Pink Treat. They resemble whoopie pies: Snow balls are neither a cookie or a pie. They have a soft cake like texture but can be moulded and shaped like scones.
Provided by Mike Chetty
Categories Other Appetizers
Time 40m
Number Of Ingredients 9
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
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.
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