Today is the Summer Solstice and with about three weeks to go before America’s Independence Day, I think this recipe is a good one to share. So, for a 4th of July picnic, or just a good ol’ summertime dessert, how about a Coconut Snowball Cake??!!
Prep Time: 15min.
Total Time: 2hr. 10min.
Servings: 16 servings
What’s inside a snowball? More snow. What’s inside this coconut-flake-covered snowball cake? A berry colorful surprise, which can also be fun for a birthday boy or girl!
What You Need
1 pkg. (2-layer size) white cake mix
1 pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin
1-1/4 cups cold milk, divided
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups BAKER’S ANGEL FLAKE Coconut
Heat oven to 350ºF.
Prepare cake batter, in 2-1/2-qt. ovenproof bowl sprayed with cooking spray, as directed on package; scrape side of bowl. Add dry gelatin mix and 1/4 cup milk; beat until blended.
Bake 55 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from side of bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
Meanwhile, beat dry pudding mix, sugar and remaining milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
Place cake, flat side down, on plate; frost with pudding mixture. Cover with coconut.
Y’all haven’t met Zoe Parker yet. I’m in the process of writing her romance with Tucker Tate. But when I saw this recipe, I knew it was something she would bake–and yes, this treat will show up in a scene in the book. 😉
If you’re intersted, you can get full details for the recipe HERE.