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Lemon Snowball

Total Time

Prep: 25 min. + chilling

Makes

20 servings

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
Lemon Snowball Recipe photo by Taste of Home

Ingredients

  • 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 zest
  • 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 sweetened shredded coconut

Directions

  1. Sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add next 5 ingredients; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 25 minutes.
  2. In another bowl, beat 2 cups cream until stiff peaks form; fold into lemon mixture. Line a 12-cup bowl with plastic wrap. Layer with 1 cup each lemon filling and cake cubes. Repeat layers 5 times; top with remaining filling. Refrigerate, covered, 6 hours or up to 2 days.
  3. To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream until stiff peaks form; spread over cake. Sprinkle with coconut.

Nutrition Facts

1 piece: 268 calories, 14g fat (9g saturated fat), 49mg cholesterol, 199mg sodium, 33g carbohydrate (30g sugars, 1g fiber), 3g protein.

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