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Snowball Cake

 Snowball Cake
Whipped topping and coconut blanket a layered angel food cake and gelatin dessert. My husband's grandmother really liked this cool treat and requested that I make it every Christmas. —Judith Guthrie, Charleston, West Virginia
16 ServingsPrep: 15 min. + chilling


  • 2 tablespoons unflavored gelatin
  • 1/4 cup cold water
  • 1 cup boiling water
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  • 1-1/2 cups flaked coconut


  • In a bowl, sprinkle gelatin over cold water; let stand for 1 minute.
  • Add boiling water; stir until gelatin is dissolved. Stir in sugar
  • and lemon juice until sugar is dissolved. Add pineapple. Refrigerate
  • until partially thickened, about 20 minutes. Fold in 4 cups whipped
  • topping.
  • Line a 3-qt. round bowl with plastic wrap. spoon about 2 cups
  • pineapple mixture into bowl. Layer with half of the cake cubes and
  • half of the remaining pineapple mixture. Repeat layers. Refrigerate
  • for at least 4 hours.
  • Unmold onto a serving plate. Spread remaining whipped topping over
  • cake. Sprinkle with coconut. Yield: 16 servings.