Name: Coconut Snowball Cake
Prep time: 1 h
Cook time: 28 min
Total time: 1 h 28 min
Yield: 8 slices
Cuisine: American

From the Cook

1/6

Coconut Snowball Cake

atsloanestable.com

Instructions

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Coconut Cake Layers

Preheat the oven to 350 degrees F. Grease and line three 6 inch cake pans with parchment paper.

Soak cake strips in ice water.

In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt.

Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.

Add the oil, coconut sour cream, vanilla, and coconut extract, and mix until just combined.

Fold in the shredded coconut until evenly distributed.

In a separate medium bowl, add the egg whites. Use an electric hand mixer to whip them until medium peaks form.

Gently fold the whipped egg whites into the batter with a rubber spatula until just combined.

Divide the cake batter between the prepared pans. Wrap the cake strips around the outsides of the pans.

Bake for about 25-28 minutes or until the cakes start to pull away from the sides of the pans. Immediately turn the cakes out onto a wire rack to cool completely.

Once cool, wrap the cakes in plastic wrap and leave at room temperature or freeze until ready to decorate. (Frozen cake layers will be much easier to frost!)

Cream Cheese Frosting

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on high speed until smooth. Slowly add the sifted powdered sugar and mix on low speed until fully combined. Once all of the powdered sugar is added, continue beating on low speed until no more lumps or pockets of air remain and the frosting is smooth.

Assemble

Secure the first cake layer on the cake stand with a small amount of frosting on the bottom. Using an offset spatula, spread on an even layer of frosting, then place the second cake layer on top.

Spread an even layer (or crumb coat) of frosting along the top and outside of the cake, then place in the fridge for about 10-15 minutes.

Take the cake out of the fridge and spread a thicker layer of frosting on the cake.

Coat the whole cake in shredded coconut. Top with rosemary sprig "trees" and mini candy canes if desired.

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Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Bring cream cheese, egg whites, and coconut sour cream to room temperature before mixing to ensure smooth, lump-free frosting and better cake texture with even rise.
Toast Your Coconut First 🥥
Lightly toast the shredded coconut for the coating in a dry skillet for 2-3 minutes to intensify flavor and create a golden, crispy exterior that contrasts beautifully with soft cake layers.
Stabilize Egg Whites Properly 🫧
Whip egg whites with a pinch of salt and cream of tartar to stiff peaks, then fold gently into the batter last to maintain airiness and achieve maximum cake fluffiness.
Chill Frosting Before Assembly 🧊
Refrigerate cream cheese frosting for 30 minutes after making it to reach the ideal spreading consistency, preventing cake layer sliding and ensuring clean frosting application.
Strategic Candy Cane Placement 🍭
Insert crushed mini candy canes into the frosting only 1-2 hours before serving to prevent them from dissolving into the frosting while still allowing flavor infusion.

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About the Cook

Sloan’s Table

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.