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Coconut Snowball Cake Recipe

This quick-to-make cake so closely resembles a large fluffy snowball that people may admire it instead of eating it. But it tastes so good, says Jan Bass, Council Bluffs, Iowa, that they won't wait long before taking a slice!—Jan Bass, Council Bluffs, Iowa

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Coconut Snowball Cake Recipe

Prep: 10 min. + chilling

Yield: 12 Servings

10 10

Ingredients

1 prepared angel food cake (8 to 10 ounces)
1 tablespoon maraschino cherry juice
1-3/4 cups whipped topping
2 cups flaked coconut

Directions

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. Yield: 12 servings

Originally published as Snowball Cake in Country Woman January/February 1996, p16