Snowball Cake is a light, coconut-covered layer cake that tastes like winter in every bite — soft cake, fluffy frosting, and a snowdrift of shredded coconut. I’ve made this version several times for holiday dinners and potlucks; it reliably looks impressive while staying simple to pull together. If you want a quick, no-fuss dessert in the same easy spirit, try these 3-ingredient flourless oat pancakes for a different kind of simple treat.
Why Make This Recipe
- Flavors pop: tender vanilla cake, creamy frosting, and bright coconut texture make each bite memorable.
- Crowd-pleaser: the snowy appearance is festive and works for birthdays, holidays, or casual get-togethers.
- Prep convenience: you can bake the layers ahead and assemble the same day — great for planning.
- Balanced sweetness: not overly rich if you use a light buttercream or stabilized whipped frosting.
- Personal insight: I love how the coconut topping hides any small frosting imperfections — it’s forgiving and fast to finish. Also, if you like quick showstoppers, this is as dramatic as a 7-minutes-in-heaven cake but easier to assemble.
Recipe Overview
- Prep time: 20 minutes (plus cooling)
- Cook time: 25–30 minutes (per 9-inch layer) at 350°F (175°C)
- Total time: ~1 hour (including cooling and frosting)
- Servings: 10–12 slices
- Difficulty: Easy–Medium
- Method: Creaming method for a tender, airy cake; bake in two 9-inch round pans, cool completely, frost, and press on shredded coconut for the snowy finish. Comparable in texture to an Amish applesauce cake in its homey comfort.
My Experience Making This Recipe
I tested this cake three times to dial in the coconut-to-frosting ratio and to prevent moisture issues. The biggest discovery was that chilling the frosted cake for 20–30 minutes before applying coconut makes the topping adhere neatly. I also learned that using a light, stable frosting (not too soft) keeps the coconut from sliding.
How to Make Snowball Cake
Start by creaming 8 tablespoons (1 stick) of softened butter with 1 1/2 cups granulated sugar until pale and fluffy, then add 2 large eggs one at a time and 2 tsp vanilla. Alternate folding in 2 1/2 cups all-purpose flour (sifted with 2 1/2 tsp baking powder and 1/2 tsp salt) with 1 cup whole milk, beginning and ending with the flour. Divide batter between two greased 9-inch pans and bake at 350°F (175°C) for 25–30 minutes until a toothpick comes out clean. Cool layers 10 minutes in the pan, then transfer to a rack to cool completely. For frosting, a simple cream cheese-buttercream (4 oz cream cheese + 1/2 cup butter + 3–4 cups powdered sugar + 1 tsp vanilla) spreads well; chill briefly before applying. Stack and frost the cake, then press 2–3 cups sweetened shredded coconut over the top and sides. Expect about 2–3 hours total from start to plated cake when you include cooling and brief chilling.
Expert Tips for Success
- Use room-temperature eggs and butter: they emulsify better and give a smoother, lighter crumb. For example, leave ingredients out 30–60 minutes before starting.
- Don’t overmix after adding flour: mix just until combined to avoid a dense cake. A few streaks of flour are better than overworked batter.
- Cool completely before frosting: warm cake melts frosting and causes coconut to slide off; chill layers on a rack for at least 1 hour.
- Press coconut on with an offset spatula or your hands over a tray to catch excess — save extras for touch-ups. For frosting techniques, consider the stabilization tricks used in an apple-cider-cheesecake if you need a firmer, creamier top.
- Equipment note: use two 9-inch pans, an offset spatula for smooth frosting, and a large mixing bowl or stand mixer with a paddle attachment for reliable creaming.
How to Serve Snowball Cake
- Serve chilled or at cool room temperature; slices hold shape best when the frosting is slightly firm.
- Pair with bright berries or citrus segments to cut the sweetness and add color contrast. You can also offer espresso or black tea to balance richness.
- For a festive touch, dust the platter with extra coconut and add a few edible silver dragees or fresh mint leaves. If you want small-bite accompaniments, try serving alongside apple crisp cheesecake bites for variety.
Storage and Reheating Guide
Store leftover slices covered in an airtight container in the refrigerator for up to 4 days; keep the coconut dry by placing a paper towel on top of the container to absorb excess moisture. To freeze, wrap individual slices tightly in plastic wrap and then foil; freeze up to 2 months. Thaw frozen slices overnight in the refrigerator, then bring to cool room temperature before serving. Avoid microwaving — that will make the coconut soggy and the frosting greasy; instead, let slices sit 20–30 minutes at room temperature for best texture.
Recipe Variations
- Gluten-free: substitute a 1:1 gluten-free flour blend and add 1/2 tsp xanthan gum if your blend lacks it. Reduce mixing to prevent crumbliness.
- Dairy-free/vegan: use vegan butter, a plant-based milk (unsweetened almond or oat), and a dairy-free cream cheese for the frosting; replace eggs with two flax eggs (2 tbsp ground flax + 6 tbsp water).
- Tropical version: fold 1/2 cup crushed pineapple (well-drained) into your filling and use sweetened coconut for more tropical punch.
- Chocolate-snowball: replace 1/2 cup flour with 1/2 cup Dutch-processed cocoa for a chocolate base; complement with white frosting and coconut for a striking contrast.
Nutritional Highlights
- Key benefits: coconut provides medium-chain triglycerides (MCTs) and a pleasant texture; using whole ingredients keeps the cake relatively straightforward.
- Considerations: this cake contains wheat, eggs, dairy, and coconut — common allergens to note for guests.
- Portion guidance: serve modest slices (about 1/12 of the cake) to keep servings around 300–450 calories depending on frosting and coconut amounts.
Troubleshooting Common Issues
- Dry cake: often from overbaking or too much flour. Check at 22–25 minutes and remove when a toothpick has a few moist crumbs.
- Coconut won’t stick: the frosting was too soft or the cake was warm. Chill the frosted cake 20–30 minutes, then apply coconut.
- Soggy layers: caused by adding wet fillings (e.g., canned pineapple) without draining. Pat dry or fold in sparingly and assemble just before serving.
Frequently Asked Questions
-
Can I make the layers a day ahead?
Yes — bake layers, cool completely, wrap in plastic, and store at room temperature for up to 24 hours. Refrigerate if you prefer; bring them to room temperature before frosting to avoid condensation under the coconut. -
What type of coconut is best — shredded, flaked, or desiccated?
Use sweetened shredded or flaked coconut for the classic snowball look and soft chew. Desiccated coconut is finer and drier; it gives a snow-like texture but less chew. Toasted coconut changes the flavor and color, so only toast if you want golden notes. -
How do I keep the frosting from sliding off when slicing?
Chill the frosted cake for 15–30 minutes to firm the frosting. Use a hot, clean knife (dip in hot water and wipe dry between cuts) for smooth slices without dragging the coconut. -
Can I turn this into cupcakes?
Yes — bake batter in lined cupcake tins at 350°F (175°C) for 16–20 minutes. Use the same frosting and press coconut onto each frosted cupcake. Bake one tray as a test for exact timing in your oven.
Conclusion
For a classic take and full recipe details, see this trusted Snowball Cake Recipe.
Print
Snowball Cake
- Total Time: 60 minutes
- Yield: 10–12 slices 1x
- Diet: Vegetarian
Description
A light, coconut-covered layer cake that offers a festive, snowy appeal, perfect for holidays and celebrations.
Ingredients
- 8 tablespoons (1 stick) softened butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 4 ounces cream cheese
- 1/2 cup butter
- 3–4 cups powdered sugar
- 2–3 cups sweetened shredded coconut
Instructions
- Cream the softened butter with granulated sugar until pale and fluffy.
- Beat in the eggs one at a time and add the vanilla extract.
- Fold in the sifted flour, baking powder, and salt alternately with the whole milk, beginning and ending with flour.
- Divide the batter between two greased 9-inch pans.
- Bake at 350°F (175°C) for 25–30 minutes until a toothpick comes out clean.
- Cool layers in the pan for 10 minutes, then transfer to a rack to cool completely.
- For frosting, blend cream cheese, butter, powdered sugar, and vanilla until smooth; chill briefly before applying.
- Stack and frost the cooled cake layers, pressing sweetened shredded coconut on the top and sides.
Notes
For best texture, chill the frosted cake before applying coconut. Use room-temperature ingredients for smoother batter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg