Name: Snowball Cake
Prep time: 25 min
Cook time: 28 min
Total time: 3 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup milk, room temperature; 3 large eggs, room temperature; 1 tablespoon vanilla extract; 2 teaspoons baking powder; 1 teaspoon salt; 1 to 2 cups shredded coconut, toasted if desired; 2 cups heavy cream; 1 teaspoon unflavored gelatin (optional for stabilization); 1 cup simple syrup (1:1 sugar to water)

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I’ve been making Snowball Cake for years and it always brings a festive, snowy finish to any gathering. This version balances a tender vanilla cake with a creamy coconut filling and a light, whipped topping—comforting and elegant at once. If you like coconut-forward desserts, you might also enjoy this coconut-and-raspberry take on the idea: https://www.meinlabradorretriever.com/snowball-cake-with-coconut-and-raspberry/.

Why Make This Recipe

Light, crowd-pleasing flavor: coconut and vanilla combine for a delicate, not-too-sweet dessert.
Make-ahead friendly: the cake improves after a few hours in the fridge, so it’s great for parties.
Texture contrast: tender cake, creamy filling, and a fluffy whipped topping make every bite interesting.
Versatile for occasions: holiday tables, potlucks, birthdays, or an easy dinner-party finish.
Personal note: I love this cake because toasting a little coconut before folding it into the topping adds an unexpected nutty note that lifts the whole dessert—similar cozy flavors to an apple coffee cake I often bake: https://www.meinlabradorretriever.com/apple-coffee-cake-with-cinnamon-streusel/.

Recipe Overview

Prep time: 25 minutes active (plus chilling)
Cook time: 20–28 minutes per cake layer at 350°F (175°C)
Total time: ~3–4 hours including chilling (or overnight)
Servings: 10–12 slices (9×13” or two 8–9” layers)
Difficulty: Easy–Medium (basic baking + simple assembly)
Method: Bake a light vanilla cake, prepare a coconut-cream filling, assemble, and chill to set. For a no-fuss shortcut, start with a high-quality yellow cake mix and focus on the filling and topping.

My Experience Making This Recipe

I’ve tested this cake both as a two-layer round and in a 9×13 sheet; the sheet pan is faster and slices consistently. Early tests gave me a weepy topping until I stabilized the whipped cream (see Expert Tips), and once I adjusted that the texture stayed light and neat in the fridge.

How to Make Snowball Cake

Start by baking a tender vanilla sponge or two 8–9” layers at 350°F (175°C) until a toothpick comes out clean (about 20–28 minutes). While the cake cools, make the filling by folding shredded coconut into a stabilized whipped cream or mascarpone mixture—aim for 1–2 cups shredded coconut depending on how coconut-forward you want it. Brush or poke the cooled cake with a light simple syrup (1:1 sugar to water warmed and cooled) to lock in moisture, spread the coconut filling between layers or over the crumb, then top with whipped cream and more coconut. Chill for at least 2–4 hours so the layers meld and slicing is cleaner.

Expert Tips for Success

Use room-temperature eggs and milk for the best cake rise and even texture; cold ingredients slow the batter and can yield a dense crumb.
Stabilize whipped cream with 1 tsp unflavored gelatin (bloom in 2 Tbsp cold water) or 3–4 Tbsp cream cheese per 2 cups heavy cream to prevent weeping overnight. I’ve used both methods depending on how light I want the topping—for a lighter option try a pinch of powdered sugar and cornstarch. See a technique for creative breakfast-style batter ideas in this matcha pancakes guide: https://www.meinlabradorretriever.com/antioxidant-spring-matcha-pancakes-with-acai-cream-filling/.
Toast about 1/2 cup of shredded coconut in a 350°F oven for 4–6 minutes, watching closely; it adds depth without making the cake heavy.
Use a serrated knife or a cake slicer after chilling to get clean slices; refrigerate at least 2 hours (preferably overnight) for easiest cutting.
If using a store-bought cake, add your homemade coconut filling and topping to immediately lift the dessert.

How to Serve Snowball Cake

Keep slices cool: serve straight from the fridge or at slightly chilled (15–20 minutes at room temp).
Garnish with toasted coconut, fresh berries, or a dusting of confectioners’ sugar for a snowy look. I like pairing a slice with a cup of strong coffee or a vanilla bean latte.
For parties, present the cake on a flat platter and slice to order so it stays tidy; individual servings look pretty on small dessert plates. You can also pair flavors—apricot or baked-fruit compotes are a lovely contrast: https://www.meinlabradorretriever.com/apricot-cheesecake-fillo-galette-a-delightful-homemade-treat/.

Storage and Reheating Guide

Refrigerate: Store in an airtight container or covered with plastic wrap for up to 3–4 days. Keeping the cake airtight prevents the whipped topping from absorbing fridge odors.
Freezing: Freeze uncut layers or fully assembled cake (wrapped tightly in plastic and foil) for up to 2 months. Thaw overnight in the refrigerator. Note: whipped topping may change texture after thawing; refinish the top if needed.
Reheating: Avoid reheating slices with whipped topping—serve chilled. If you freeze only the cake layers, warm them in a 300°F oven for 6–8 minutes to take the chill off before assembling and topping.

Recipe Variations

Gluten-free: Use a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it; bake at the same temperature but check earlier for doneness.
Dairy-free: Replace heavy cream with chilled full-fat coconut cream (whipped) and use dairy-free cream cheese for stabilization; use dairy-free butter or oil in the cake.
Chocolate coconut: Add 1/3 cup cocoa powder to the cake batter and pair with a coconut-chocolate ganache drizzle for a richer twist.
Fruit-studded: Fold 1 cup chopped fresh raspberries or diced pineapple into the coconut filling for bright, fruity pops—works especially well chilled. For single-serve or bite-sized options, see these apple-crisp cheesecake bites for inspiration on presentation: https://www.meinlabradorretriever.com/apple-crisp-cheesecake-bites/.

Nutritional Highlights

Key benefits: coconut provides medium-chain triglycerides (MCTs) and adds fiber compared with purely sugary toppings; using moderate amounts of cream or mascarpone supplies richness and satiety so smaller portions feel satisfying.
Allergens: contains eggs, dairy (unless adapted), wheat (unless adapted), and coconut—label accordingly for guests.
Portion guidance: aim for 1 slice (~1/10–1/12 of a 9×13 or one cake) to keep servings moderate, especially with rich fillings.

Troubleshooting Common Issues

Soggy cake: If the cake becomes soggy, you likely used too much syrup or filling with excess liquid. Reduce syrup by half and fold coconut into the filling to absorb moisture.
Weeping topping: If the whipped topping releases liquid, stabilize it with gelatin or a small amount (2–4 Tbsp) of cream cheese; whip to medium peaks and chill.
Dry cake: Overbaking or under-measuring liquid causes dryness. Check with a toothpick 3–5 minutes before the minimum time, and measure ingredients by weight if possible.

Frequently Asked Questions

Q1: Can I make Snowball Cake a day ahead?
A1: Yes—this cake benefits from resting. Assemble and chill it for at least 4 hours or overnight. The flavors meld and slices are cleaner after chilling. Keep it tightly covered to prevent drying or odor absorption.

Q2: How do I stabilize whipped topping without gelatin for a vegetarian option?
A2: Use 2–4 Tbsp cream cheese per 2 cups heavy cream or 2 tsp cornstarch mixed with a little powdered sugar. Beat the cream to soft peaks, then fold in the softened cream cheese (or cornstarch-sugar mix) and finish to medium peaks for a stable but still airy topping.

Q3: Can I use sweetened vs. unsweetened shredded coconut?
A3: Yes—sweetened coconut will make the filling sweeter. If you prefer less sugar, use unsweetened and add 1–2 Tbsp sugar or honey to taste. Toast unsweetened coconut for a richer flavor without added sweetness.

Q4: How do I adapt this cake for a bundt or sheet pan?
A4: For a bundt, halve the filling and pipe it into the center after cooling, then top with whipped cream and coconut. For a sheet pan, use the same batter spread to an even 9×13” pan and reduce bake time slightly (watch at 18–22 minutes). Slice into squares after chilling.

Conclusion

If you want a tested baseline recipe or another take on Snowball Cake, this classic allrecipes version is a helpful reference: Snowball Cake Recipe. You can find it here: https://www.allrecipes.com/recipe/208589/snowball-cake/.

Snowball Cake