There is something undeniably magical about presenting a homemade coconut snowball cake at a winter gathering. It captures the essence of the season with its pristine, fluffy appearance and comforting flavors.
Growing up, my grandmother’s kitchen was always filled with the scent of vanilla and toasted sugar during the holidays. She believed that dessert should not only taste divine but also serve as a centerpiece for the table.
This particular cake was her signature “snowball” creation, designed to look like a giant, fluffy mound of snow. It was always the highlight of our family dinners, sparking joy before we even took the first bite.
While I often make simpler treats like cherry coconut magic bars for quick cravings, this layer cake is reserved for moments that call for something spectacular. It is a labor of love that rewards you with every forkful of tender crumb and creamy frosting.
Why you’ll love this Old-Fashioned Coconut Snowball Cake
- Showstopping appearance: The billowy coating of shredded coconut makes this coconut snowball cake look like a winter wonderland centerpiece that instantly impresses guests.
- Incredible texture: By using cake flour and whipped egg whites, the crumb stays exceptionally light and airy, melting in your mouth with every bite.
- Perfectly balanced sweetness: The tanginess of the cream cheese frosting cuts through the sugar, ensuring the cake is sweet but never cloying.
- Nostalgic flavor profile: The combination of old-fashioned vanilla and sweet coconut milk brings a comforting, classic taste that feels like a warm hug.
- Versatile for seasons: While it looks like a snowball for winter, the tropical coconut flavor also makes it a hit during spring and summer celebrations.
Ingredients
- 3 cups cake flour, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated white sugar
- 1 cup full-fat canned coconut milk, shaken well
- 1 teaspoon alcohol-free vanilla extract
- 1/2 teaspoon alcohol-free coconut extract
- 5 large egg whites, room temperature
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter (for frosting), softened
- 4 cups powdered sugar
- 2-3 tablespoons heavy cream
- 3 cups sweetened shredded coconut
Directions
Step 1
Coconut snowball cake makes every moment feel velvety. Start by preheating your oven to 350°F (175°C) to ensure it reaches the proper temperature before your batter is ready. Grease two 9-inch round cake pans generously with butter, then line the bottoms with parchment paper and dust lightly with flour for an easy release.
Step 2
In a medium mixing bowl, combine your sifted cake flour, baking powder, and fine sea salt. Whisk these dry ingredients together thoroughly to ensure the leavening agent is evenly distributed, then set the bowl aside for later use.
Step 3
Place the 1 cup of softened butter and granulated sugar into the bowl of a large stand mixer. Cream them together on medium-high speed for 3 to 4 minutes until the mixture transforms into a pale, fluffy, and aerated texture.
Step 4
Reduce the mixer speed to low and slowly pour in the canned coconut milk, alcohol-free vanilla extract, and alcohol-free coconut extract. Do not worry if the mixture appears slightly curdled at this stage; it will smooth out once the flour is added.
Step 5
Gradually add the dry flour mixture to the wet ingredients in three separate batches. Mix gently after each addition, stopping as soon as the flour disappears to avoid overworking the gluten, which can make the cake tough.
Step 6
In a separate clean and dry bowl, whip the room-temperature egg whites until stiff, glossy peaks form. Using a spatula, very gently fold these whipped whites into your cake batter, being careful not to deflate the air bubbles you just created.
Step 7
Divide the finished batter evenly between your two prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Remove the cakes from the oven and allow them to cool inside the pans for about 10 minutes. Afterward, carefully invert them onto a wire rack to cool completely before applying any frosting.
Step 9
To prepare the frosting, beat the softened cream cheese and 1/2 cup of softened butter together in a large bowl until the mixture is completely smooth and free of lumps.
Step 10
Gradually add the powdered sugar to the butter mixture, beating continuously. Pour in the heavy cream one tablespoon at a time, whipping on high speed until the frosting becomes fluffy, white, and spreadable.
Step 11
Place the first cooled cake layer on your serving platter and spread a generous amount of frosting over the top. Place the second cake layer gently on top of the first one.
Step 12
Cover the top and sides of the entire cake with the remaining cream cheese frosting. You do not need to be perfectly smooth with your spatula, as the texture will be covered shortly.
Step 13
Immediately press handfuls of sweetened shredded coconut all over the top and sides of the cake while the frosting is still fresh and sticky. Ensure every inch is covered to achieve that signature fluffy snowball appearance.
Variations, pairings, and serving ideas
Variations
If you want to add a citrusy brightness to your coconut snowball cake, try incorporating zest into the batter. Grating fresh lemon or lime zest into the butter and sugar mixture adds a refreshing zing. This cuts through the richness of the coconut milk beautifully.
For those who prefer a bit of crunch and a nuttier flavor, consider toasting the coconut flakes. Spread the shredded coconut on a baking sheet and bake briefly until golden brown before pressing it onto the cake. This changes the visual from a white snowball to a rustic, golden dessert.
You can also experiment with the filling between the layers to add a surprise element. Spreading a thin layer of pineapple jam or raspberry preserves between the cake rounds adds a fruity contrast. This turns the cake into something reminiscent of a tropical piña colada flavor profile.
Another lovely variation involves using a different extract if you aren’t a fan of double coconut. replacing the coconut extract with almond extract gives the cake a sophisticated, bakery-style aroma. The almond flavor pairs wonderfully with the cream cheese frosting.
Pairings
This rich and sweet cake pairs exceptionally well with hot beverages that have a slight bitterness. A dark roast coffee or a shot of espresso provides the perfect contrast to the sweet coconut and cream cheese. The warmth of the coffee helps melt the frosting on your palate.
For a tea pairing, consider an Earl Grey or a floral jasmine tea. The citrus notes in Earl Grey complement the vanilla and coconut undertones without overpowering them. It makes for a very elegant afternoon tea setting.
If you are serving this during the holidays, a warm mug of spiced apple cider is a cozy companion. The spices in the cider, like cinnamon and cloves, offer a nice counterpoint to the creamy vanilla cake. It creates a full sensory experience of winter comfort.
Fresh fruit is another excellent pairing to serve alongside a slice of this cake. A side of tart raspberries or sliced strawberries helps cleanse the palate between bites. The acidity of the fruit balances the heavy sweetness of the frosting and shredded coconut.
Serving ideas
To fully embrace the “snowball” theme, serve this cake on a white ceramic pedestal or a glass cake stand. This elevates the dessert and makes it look floating and ethereal. It becomes the undeniable focal point of your holiday buffet.
For a festive winter touch, garnish the platter with sugared cranberries or sprigs of fresh rosemary. The red and green colors pop beautifully against the stark white coconut. It adds a professional finishing touch that requires very little effort.
If you are serving this for a birthday or celebration, sparklers look incredible when placed on top. The reflection of the sparks against the white coconut creates a dazzling effect. It turns the cake cutting moment into a true celebration.
You can also serve individual slices with a drizzle of salted caramel sauce on the plate. The caramel adds a golden hue and a savory depth that works well with the coconut. It transforms a homey cake into a plated restaurant-style dessert.
Storage and make-ahead tips
Storage
Because this cake features a cream cheese frosting, it must be stored in the refrigerator. Place the cake in a large, airtight cake carrier to keep it from drying out or absorbing fridge odors. It will stay fresh and moist for up to 4 days.
If you have sliced leftovers, press a piece of plastic wrap directly against the exposed cake crumb. This prevents the cut sides from becoming stale and hard in the cold environment. You can then place the slices in airtight tupperware containers.
When you are ready to eat the leftovers, bring the slice to room temperature. Let it sit on the counter for about 15 to 20 minutes before eating. This allows the butter in the cake and the cream cheese in the frosting to soften for the best texture.
You can also freeze individual slices of the finished cake for longer storage. Wrap each slice tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months and thawed in the fridge overnight.
Make-ahead
You can bake the cake layers up to two days in advance to save time on the day of serving. Allow the layers to cool completely, then wrap each one tightly in plastic wrap. Store them at room temperature in a cool, dry place.
The frosting can also be made a day ahead of time and stored in the refrigerator. Cover the bowl tightly so it doesn’t form a crust or absorb odors. You will need to re-whip it briefly with a mixer to bring back its fluffy consistency before frosting.
If you want to work very far in advance, the unfrosted cake layers freeze beautifully. Wrap them in plastic and foil, and freeze for up to a month. Thaw the layers in the refrigerator overnight before you plan to assemble the cake.
However, I recommend assembling and adding the coconut on the day you plan to serve it. This ensures the shredded coconut stays fluffy and doesn’t absorb too much moisture from the frosting. The cake looks its absolute best when freshly assembled.
Common mistakes when making Old-Fashioned Coconut Snowball Cake
- Using cold ingredients: If your butter, eggs, or cream cheese are cold, they will not emulsify properly, leading to a curdled batter or lumpy frosting.
- Overmixing the flour: Stirring the batter too vigorously after adding the flour develops gluten, which results in a dense, rubbery cake rather than a fluffy one.
- Deflating the egg whites: Mixing the whipped egg whites too roughly into the batter will knock out the air bubbles, causing the cake to fall flat in the oven.
- Frosting a warm cake: Applying the cream cheese frosting before the cakes are completely cool will cause the frosting to melt and slide right off the layers.
- Using low-fat coconut milk: Using light coconut milk instead of full-fat canned milk will result in a cake that lacks moisture and richness.
Final notes
Creating this coconut snowball cake is more than just following a recipe; it is about crafting a memory. The process of frosting the layers and patting on the coconut is tactile and fun, making it a great activity to do with kids or loved ones. The mess is part of the charm.
Remember that the key to that snowy, cloud-like texture lies in the patience of whipping your egg whites and folding them gently. Treat the batter with care, and it will reward you with the lightest sponge imaginable. It is worth every extra minute of effort.
I hope this dessert brings as much joy to your table as it has to mine over the years. Whether it is for a holiday feast or a simple weekend treat, this cake is sure to become a requested favorite. Enjoy every sweet, coconut-filled bite!
Loved this Old-Fashioned Coconut Snowball Cake? Try these next
- Cherry coconut magic bars
- Homemade candied pecans
- Corn black bean guacamole
- Cook Reel Home
- Easy vanilla cupcakes
Old-Fashioned Coconut Snowball Cake
This showstopping dessert features tender layers of moist white cake infused with creamy coconut milk, enveloped in a cloud of billowy cream cheese frosting, and completely smothered in sweetened shredded coconut. It looks exactly like a fluffy giant snowball and offers a sweet, nostalgic flavor that is perfect for winter holidays or any cozy gathering.
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Ingredients
- 3 cups cake flour, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated white sugar
- 1 cup full-fat canned coconut milk, shaken well
- 1 teaspoon alcohol-free vanilla extract
- 1/2 teaspoon alcohol-free coconut extract
- 5 large egg whites, room temperature
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter (for frosting), softened
- 4 cups powdered sugar
- 2-3 tablespoons heavy cream
- 3 cups sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter, line the bottoms with parchment paper, and dust lightly with flour to ensure the cakes release perfectly.
- In a medium bowl, whisk together the sifted cake flour, baking powder, and salt until well combined. Set this dry mixture aside.
- In a large stand mixer bowl, cream the 1 cup of softened butter and granulated sugar on medium-high speed for about 3-4 minutes until the mixture is pale, fluffy, and aerated.
- Lower the mixer speed and add the coconut milk, alcohol-free vanilla extract, and coconut extract. The mixture may look slightly curdled, but this is normal. Gradually add the dry flour mixture in three batches, mixing just until combined.
- In a separate clean, dry bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter using a spatula to preserve the airiness.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- To make the frosting, beat the cream cheese and 1/2 cup softened butter together until smooth. Gradually beat in the powdered sugar and heavy cream until fluffy and spreadable.
- Place one cake layer on a serving platter. Spread a thick layer of frosting on top. Place the second cake layer on top. Frost the top and sides of the entire cake generously.
- Immediately press the sweetened shredded coconut all over the top and sides of the cake while the frosting is fresh, ensuring the cake is completely covered to resemble a snowball.
Notes
For the best flavor and texture, let the cake sit at room temperature for 20 minutes before serving if it has been refrigerated. You can store leftovers in an airtight container in the fridge for up to 4 days. Ensure your ingredients (especially egg whites and butter) are at room temperature before starting to achieve the fluffiest cake texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 45g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 76g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg