Homemade Coconut Sno-Balls

Ingredients

• For the cake: For the cake:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 1/2 cup (60g) unsweetened cocoa powder 1/2 cup (60g) unsweetened cocoa powder
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 large eggs 2 large eggs
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water 1 cup (240ml) boiling water
• For the coating: For the coating:
• 3 cups (300g) shredded coconut 3 cups (300g) shredded coconut
• 2 cups (480g) marshmallow fluff 2 cups (480g) marshmallow fluff

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 52g, 36g
• Protein: 4g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9x13-inch baking pan.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. 3.
   Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
4. 4.
   Gradually pour in the boiling water while stirring the batter. The batter will be thin, but that's normal.
5. 5.
   Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. 6.
   Remove the cake from the oven and let it cool completely.
7. 7.
   Once the cake is cooled, crumble it into fine crumbs using your hands or a food processor.
8. 8.
   Take a small portion of the cake crumbs and shape it into a ball, about the size of a golf ball. Repeat with the remaining cake crumbs.
9. 9.
   Place the shredded coconut in a shallow bowl. Roll each cake ball in the coconut, pressing gently to adhere the coconut to the cake.
10. 10.
    In a separate bowl, warm the marshmallow fluff in the microwave for a few seconds until it becomes soft and pliable.
11. 11.
    Dip each coconut-covered cake ball into the marshmallow fluff, ensuring it is evenly coated.
12. 12.
    Place the coated cake balls on a baking sheet lined with parchment paper and let them set for about 30 minutes.
13. 13.
    Serve the Coconut Sno-Balls at room temperature and enjoy!

Treat your ingredients with care...

• Cake — Make sure to use unsweetened cocoa powder for the cake to balance the sweetness of the marshmallow fluff and shredded coconut.
• Marshmallow fluff — Warm the marshmallow fluff slightly in the microwave to make it easier to coat the cake balls.

Tips & Tricks

• For added flavor, you can mix some fruit preserves or chocolate ganache into the cake crumbs before shaping them into balls.
• If you prefer a stronger coconut flavor, toast the shredded coconut in the oven for a few minutes before rolling the cake balls in it.
• Store the Coconut Sno-Balls in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Coconut Sno-Balls on a platter or individual dessert plates. They can be enjoyed as a standalone treat or paired with a scoop of vanilla ice cream for an extra indulgence.

Presentation advice

Arrange the Coconut Sno-Balls in a pyramid shape on a cake stand or serving tray. Dust some powdered sugar over the top for a snowy effect. Garnish with fresh mint leaves or edible flowers for an elegant touch.