Coconut Snowball Cake Recipe

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Coconut Snowball Cake Recipe

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

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

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
Originally published as Snowball Cake in Country Woman January/February 1996, p16

  • 1 prepared angel food cake (8 to 10 ounces)
  • 1 tablespoon maraschino cherry juice
  • 1-3/4 cups whipped topping
  • 2 cups flaked coconut
  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
Originally published as Snowball Cake in Country Woman January/February 1996, p16

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