Snowball Cake
A delightful and festive dessert shaped like a ball and coated with white coconut flakes. This moist cake is not overly sweet with coconut and pineapple flavors making it the perfect dessert for any occasion.
Servings: 16 Servings
Calories: 194kcal
Ingredients
- 1 10 inch prepared angel food cake
- 1 20 ounce can crushed pineapple in juice
- 0.5 ounces unflavored gelatin 1.5 Tablespoon
- 4 tablespoons cold water
- 1 cup boiling water
- ¾ cup white sugar
- 2 tablespoons lemon juice
- 6 cups cool whip thawed and divided
- 7 oz sweetened coconut flakes
For garnish:
- Maraschino cherries with stems
Instructions
- Line a 4Quart round glass bowl with plastic wrap and set aside.
- Drain pineapple can reserving the juice, you should end up with 1 cup liquid. If not then add more cold water to reach one cup.
- Tear or cut cake into small pieces.
- In a bowl or measuring cup dissolve gelatin in 4 tablespoons cold water. Add boiling water, sugar, lemon juice and pineapple juice. Mix everything well.
- Refrigerate until mixture thickens about 2 hours.
- Fold in pineapples and 4 cups of cool whip.
- Arrange a layer of cake pieces at the bottom of the glass bowl then top with a layer of the pineapple mixture.
- Continue layering until done and ending with a layer of cake. Refrigerate for 8 hours or overnight.
- When ready to serve, turn the cake onto a serving plate and remove plastic wrap.
- Cover the cake evenly with the remaining two cups of cool whip and sprinkle generously with coconut flakes.
- Top with few cherries to decorate.
Nutrition
Calories: 194kcal | Carbohydrates: 36g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 167mg | Potassium: 107mg | Fiber: 1g | Sugar: 25g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 0.3mg