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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
TOTAL TIME: Prep: 10 min. + chilling YIELD:12 servings

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

  • 1. 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

Nutritional Facts

1 slice: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Coconut Snowball Cake

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