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For a special occasion like a church supper, I make this beautiful dessert. The lemon and coconut flavors go so wonderfully together. Everyone will be asking for the recipe.—Lucy Rickers, Bonsall, California
TOTAL TIME: Prep: 25 min. + chilling
MAKES:16-20 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 16-20 servings


  • 2 envelopes unflavored gelatin
  • 1/4 cup cold water
  • 1 cup boiling water
  • 1 cup sugar
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 2 tablespoons grated lemon peel
  • 2 tablespoons lemon juice
  • Dash salt
  • 3 cups heavy whipping cream, divided
  • 1 prepared angel food cake (8 to 10 ounces), cubed
  • 1/4 cup confectioners' sugar
  • 1/2 cup flaked coconut

Nutritional Facts

1 serving (1 each) equals 268 calories, 14 g fat (9 g saturated fat), 49 mg cholesterol, 199 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a large bowl, sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add sugar, orange juice, lemon peel, lemon juice and salt; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 1 hour.
  2. Whip 2 cups of the cream; fold into lemon mixture. Line 12-cup bowl with plastic wrap. Spoon 1 cup of lemon filling into lined bowl. Sprinkle with a layer of cake. Alternate filling cake, ending with filling. Cover and refrigerate 6 hours or overnight.
  3. To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream. Frost entire cake; sprinkle with coconut. Yield: 16-20 servings.
Originally published as Lemon Snowball in Country Woman May/June 1995, p10

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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