Coconut & Chocolate Snowball Cakes
How to make coconut and chocolate snowball sponge cakes, simple step by step instructions from start to finish.
Ingredients
Method
- Coconut snowball cake batter:
- 155g / 5½oz Self-raising flour
- 130g / 4½oz Caster or granulated sugar
- 155g / 5½oz Butter, salted and at room temperature
- 2 Large eggs
- 40g / 1½oz Desiccated Coconut
- 1g / ¼tsp Bicarbonate of soda (baking soda)
- 30mls / 2tbls Milk
- 6mls / 1tsp Vanilla extract
- Outer coating:
- 100g / 3½oz Desiccated coconut
- 100g / 3½oz icing or powdered sugar
- 25mls Water or Lemon juice
- 100g / 3½oz Milk or dark Chocolate (optional)
- Making the cake batter:
- Add the flour, sugar, butter, baking soda, coconut and eggs to a stand mixer bowl.
- Using the paddle attachment, bring the mix together on the slowest speed, mix for a few seconds.
- Once it has all combined, speed up the machine to medium fast and mix for exactly 1 minute.
- Stop the machine, and reset your timer to 30 seconds, and add the milk and vanilla extract to the bowl.
- Restart the machine on medium fast again for 30 seconds this time.
- Prepare a suitable half round 10 cup mould tray, by greasing and flouring the cups, see the video for the two, five cup mould trays that I use.
- Preheat your oven to 170°C / 340°F / Gas mark 3.
- Divide the batter equally between the 10 mould cups.
- Place the mould tray / trays in the preheated oven, and bake for 25 minutes.
- Once the time is up, check the cakes with a cocktail stick, if it comes out clean, they’re done, if not, bake for a few more minutes.
- Place the mould trays on a wire rack, for 10 minutes.
- After 10 minutes you can remove the cakes from the cups.
- Cut off the tops of the sponge where it has risen in the oven, this will now become the base of the cakes.
- Making the outer coating of the cake:
- Mix the royal icing sugar with the water or lemon juice, until smooth and runny, have your coconut alongside.
- For easy of handing, stick a fork into the base of the cake, but not all the way through, using your pastry brush, gently brush and dab the icing, all over the dome of the cake.
- Once coated with icing, cover the cake with the desiccated coconut, until completely covered, place the cake on a wire rack to set up, carry on until all the cakes are iced and coated with coconut.
- Put a small pan of water on a low heat, and bring to a simmer.
- Add your chocolate to a small heatproof bowl, place the bowl on the simmering pan, and stir until the chocolate has melted.
- Soon as it’s melted, remove from the heat, keep stirring the chocolate with a spatula for several minutes to bring down the temperature, this is only loosely tempering the chocolate, but it is good enough for this application.
- Have a parchment paper lined baking tray ready.
- Using your pastry brush again, gently coat the base of each cake with chocolate, as thick or as thin as you like.
- Place the cake on the parchment paper, chocolate side down, and complete the rest of the cakes.
- Once all cakes are done, place the whole tray in your fridge for at least one hour, to allow the chocolate to set.
- Remove from the fridge and serve.
- Enjoy.
Equipment & products used in my kitchen and videos
