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Lemon Snowball

 Lemon Snowball
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
16-20 ServingsPrep: 25 min. + chilling


  • 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


  • 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.
  • 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.
  • To serve, invert bowl onto a large serving platter. Remove plastic

2 of 2

Lemon Snowball (continued)

Directions (continued)

  • wrap. Beat confectioners' sugar and remaining cream. Frost entire
  • cake; sprinkle with coconut. Yield: 16-20 servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.