Coconut Snowball Cake – a delicious recipe with white cake, O, cold milk, powdered sugar, 'S ANGEL. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F.
2
Prepare cake batter, in 2-1/2-qt.
3
ovenproof bowl sprayed with cooking spray, as directed on package; scrape side of bowl.
4
Add dry gelatin mix and 1/4 cup milk; beat until blended.
5
Bake 55 min.
6
or until toothpick inserted in center comes out clean.
7
Cool cake in bowl 10 min.
8
Loosen cake from side of bowl with knife; invert onto wire rack.
9
Remove bowl.
10
Cool cake completely.
11
Meanwhile, beat dry pudding mix, sugar and remaining milk in medium bowl with whisk 2 min.
12
Stir in COOL WHIP.
13
Refrigerate until ready to use.
14
Place cake, flat side down, on plate; frost with pudding mixture.
15
Cover with coconut.
188
kcal
Calories
1
g
Fat
15
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Coconut Snowball Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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