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Coconut Snowball Cake – A Fluffy, Creamy Coconut Dessert

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A beautiful Coconut Snowball Cake featuring soft, fluffy coconut sponge layers filled with tangy lemon curd and covered in silky coconut buttercream. Finished with snowy desiccated coconut and optional Raffaello chocolates, this elegant cake is perfect for celebrations and special occasions.

Ingredients

  • 175 g unsalted butter, chopped and at room temperature, plus extra to grease
  • 350 g plain flour
  • 225 g granulated sugar
  • 2 tsp. baking powder
  • 1/4 tsp. fine salt
  • 6 medium egg whites
  • 300 mL full-fat coconut milk
  • 60 g desiccated coconut
  • 1 tsp. vanilla extract
  • 150 g lemon curd
  • 125 g granulated sugar, for the frosting
  • 3 medium egg whites, for the frosting
  • 150 g unsalted butter, at room temperature and cut into 2.5 cm (1 in) pieces, for the frosting
  • 60 mL full-fat coconut milk, for the frosting
  • 50 g desiccated coconut, for decorating
  • Ferrero Raffaello chocolates, optional, for decorating

Instructions

  1. Preheat the oven to 180°C (160°C fan), gas mark 4. Lightly grease and line two 20.5 cm (8-inch) round cake tins with baking parchment.
  2. Prepare the cake batter by placing the flour, 225 g granulated sugar, baking powder and salt into the bowl of a freestanding mixer. Mix briefly on low speed to combine. Add the 175 g butter pieces and mix on low speed for approximately 30 seconds, until the mixture resembles large breadcrumbs.
  3. In a separate bowl, whisk together the 6 egg whites, 300 mL coconut milk, 60 g desiccated coconut and vanilla extract until evenly combined.
  4. Pour half of the coconut milk mixture into the dry ingredients and beat on medium-high speed for 20 seconds. Scrape down the sides of the bowl with a spatula. Add the remaining coconut mixture and beat for another minute until the batter is light and fluffy.
  5. Divide the batter evenly between the prepared cake tins. Bake for approximately 35 minutes, or until a skewer inserted into the centre comes out clean. Allow the cakes to cool completely in their tins on a wire rack.
  6. To prepare the frosting, place the remaining 3 egg whites and 125 g granulated sugar in a large heatproof bowl set over a pan of barely simmering water. Beat using a handheld electric whisk for approximately 5 minutes, until the mixture feels warm and the sugar has completely dissolved.
  7. Remove the bowl from the heat and transfer the mixture to a freestanding mixer, or continue using a handheld electric mixer. Beat on high speed for approximately 10 minutes, until the meringue is thick and glossy and the outside of the bowl has cooled completely.
  8. Gradually add the 150 g softened butter, one piece at a time, beating thoroughly after each addition. If the frosting appears curdled, continue beating until it becomes smooth. Once all the butter has been incorporated, beat on medium-high speed for another 4 minutes.
  9. Add the remaining 60 mL coconut milk and beat for a few more minutes until the frosting becomes thick, smooth and creamy.
  10. Carefully slice each cooled cake horizontally into two even layers, creating four cake layers. Spread the lemon curd between the layers and stack them neatly.
  11. Spread the coconut buttercream evenly over the top and sides of the assembled cake, smoothing with a palette knife or offset spatula.
  12. Gently press the remaining 50 g desiccated coconut onto the sides of the cake to create a snowy finish. Decorate the top with Ferrero Raffaello chocolates, if desired. Slice and serve.

Notes

  • Make sure the butter is at room temperature before preparing both the cake batter and frosting for the smoothest texture.
  • Use full-fat coconut milk for the richest coconut flavour and a moist, tender sponge.
  • Allow the cakes to cool completely before slicing and frosting to prevent the buttercream from melting.
  • If the buttercream looks curdled while adding the butter, continue beating. It should eventually become smooth and fluffy.
  • The frosting method is based on Swiss meringue buttercream, which creates a silky finish without excessive sweetness.
  • Use a sharp serrated knife to slice the cake layers evenly.
  • For a stronger coconut flavour, lightly toast a small portion of the desiccated coconut for decoration, although untoasted coconut gives the classic snowball appearance.
  • Ferrero Raffaello chocolates are optional but add an elegant decorative finish.
  • Store the cake in an airtight container in the refrigerator for up to 3 days. Allow it to stand at room temperature for approximately 30 minutes before serving for the best buttercream texture.
  • For cleaner slices, use a sharp knife and wipe the blade between cuts.
  • The frosting directions mention additional vanilla, but no separate quantity is specified in the ingredients. Add a little vanilla extract to the frosting if desired.

Nutrition

Find it online: https://yumfamilyrecipes.com/coconut-snowball-cake-a-fluffy-creamy-coconut-dessert/