Snowball Cake
A delightful masterpiece of moist vanilla cake layered with creamy coconut filling and topped with shredded coconut, evoking warm childhood memories and perfect for any celebration.
Ingredients
Cake Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt Enhances the flavors.
- 3/4 cup unsalted butter, softened Adds richness to the cake.
- 1 cup milk Keeps the cake moist.
- 2 large eggs Helps bind the ingredients.
- 1 teaspoon vanilla extract A must for flavor!
Coconut Filling
- 1 can full-fat coconut milk (13.5 ounces), refrigerated overnight Creates that luscious filling.
- 1/2 cup powdered sugar For sweetening the coconut cream.
- 1 teaspoon vanilla extract Enhanced flavor for the filling.
Frosting
- 1 cup unsalted butter, softened (2 sticks) The key to creamy frosting.
- 3 cups powdered sugar Sweetness for that velvety frosting.
- 1/2 cup milk Adds smoothness to the frosting.
- 1 teaspoon vanilla extract More flavor goodness!
- 1/4 teaspoon salt Balance for the frosting.
Topping
- 4 cups sweetened shredded coconut Creates that iconic snowy exterior.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well incorporated.
- Add the softened butter to the dry ingredients. Using an electric mixer, mix on low until the mixture resembles coarse crumbs.
- Gradually add the milk, mixing until just combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Baking
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Coconut Cream Filling
- While the cakes cool, refrigerate the can of full-fat coconut milk overnight. Open the can and scoop out the thick cream from the top, leaving the watery liquid behind.
- In a medium bowl, beat the coconut cream with an electric mixer until smooth and fluffy.
- Gradually add the powdered sugar and vanilla extract, beating until well combined. Taste and adjust sweetness if needed.
Frosting
- In a large bowl, beat the softened butter with an electric mixer until light and fluffy. Gradually add the powdered sugar one cup at a time, beating well after each addition.
- Gradually add the milk and vanilla extract, beating until smooth. If the frosting is too thick, add more milk. If it’s too thin, add more powdered sugar. Stir in the salt.
Assembly
- Level the cake layers with a serrated knife if needed. Place one cake layer on a serving plate.
- Spread the coconut cream filling evenly over the first cake layer, then place the second layer on top.
- Frost the entire cake with the coconut frosting, starting with a thin crumb coat. Chill for 30 minutes, then apply the final layer of frosting.
- Generously cover the entire cake with sweetened shredded coconut, pressing gently into the frosting.
- Chill the cake for at least 30 minutes before serving.
Notes
This Snowball Cake can be stored in the fridge for up to three days after baking and frosting. Alternatively, slices can be frozen for future indulgence.