Giant Snowball Cake Recipe

Giant Snowball Cake Recipe photo by Taste of Home

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Just like the frosty version would, this snowball is sure to disappear fast at warm-weather gatherings! Tangy citrus is the delightful surprise when you taste the coconut-topped confection from Betty Friesen of Lake Oswego, Oregon. "My family's enjoyed the refreshing dessert at Christmas for nearly 50 years," she writes. "But it would be wonderful any time.

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Giant Snowball Cake Recipe

Prep: 30 min. + chilling

Yield: 16 Servings

30 30

Ingredients

1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1 cup sugar
1 cup orange juice
1/4 cup lemon or lime juice
2 cups heavy whipping cream, divided
1 angel food cake (12 ounces), cut into cubes (10 cups)
1 cup flaked coconut

Directions

In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Add sugar and juices; stir until sugar is dissolved. Refrigerate until partially thickened, about 2 hours.
Beat 1 cup cream until stiff peaks form; fold into gelatin mixture. Line a 4-qt. round bowl with plastic wrap. Spoon about 1 cup whipped cream mixture into bowl. Alternate layers of cake and whipped cream mixture until bowl is filled, ending with cream mixture. Refrigerate for at least 3 hours.
Unmold onto a serving plate. Whip remaining cream; frost cake. Sprinkle with coconut. Yield: 16 servings.

Originally published as Giant Snowball Cake in Country Woman July/August 1999, p10