Giant Snowball Cake Recipe

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Giant Snowball Cake Recipe
Giant Snowball Cake Recipe photo by Taste of Home
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Giant Snowball Cake Recipe

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5 1 1
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Just like the frosty version would, this snowball is sure to disappear fast at warm-weather gatherings! Tangy citrus is the delightful surprise when you taste the coconut-topped confection from Betty Friesen of Lake Oswego, Oregon. "My family's enjoyed the refreshing dessert at Christmas for nearly 50 years," she writes. "But it would be wonderful any time.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1/2 cup boiling water
  • 1 cup sugar
  • 1 cup orange juice
  • 1/4 cup lemon or lime juice
  • 2 cups heavy whipping cream, divided
  • 1 angel food cake (12 ounces), cut into cubes (10 cups)
  • 1 cup sweetened shredded coconut

Directions

In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Add sugar and juices; stir until sugar is dissolved. Refrigerate until partially thickened, about 2 hours.
Beat 1 cup cream until stiff peaks form; fold into gelatin mixture. Line a 4-qt. round bowl with plastic wrap. Spoon about 1 cup whipped cream mixture into bowl. Alternate layers of cake and whipped cream mixture until bowl is filled, ending with cream mixture. Refrigerate for at least 3 hours.
Unmold onto a serving plate. Whip remaining cream; frost cake. Sprinkle with coconut. Yield: 16 servings.
Originally published as Giant Snowball Cake in Country Woman July/August 1999, p10

  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1/2 cup boiling water
  • 1 cup sugar
  • 1 cup orange juice
  • 1/4 cup lemon or lime juice
  • 2 cups heavy whipping cream, divided
  • 1 angel food cake (12 ounces), cut into cubes (10 cups)
  • 1 cup sweetened shredded coconut
  1. In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Add sugar and juices; stir until sugar is dissolved. Refrigerate until partially thickened, about 2 hours.
  2. Beat 1 cup cream until stiff peaks form; fold into gelatin mixture. Line a 4-qt. round bowl with plastic wrap. Spoon about 1 cup whipped cream mixture into bowl. Alternate layers of cake and whipped cream mixture until bowl is filled, ending with cream mixture. Refrigerate for at least 3 hours.
  3. Unmold onto a serving plate. Whip remaining cream; frost cake. Sprinkle with coconut. Yield: 16 servings.
Originally published as Giant Snowball Cake in Country Woman July/August 1999, p10

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NancyStillman User ID: 6381604 33998
Reviewed May. 27, 2014

"This was a favourite cake when my children were all at home. Will try it now with the grandchildren, it's sure to be just as popular."

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