Coconut & Chocolate Snowball Cakes
Delightful individual sponge cakes with a crispy outer shell of icing and coconut, and a milk chocolate base.
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- •Granulated sugarCan use granulated or caster sugar
- •ButterSoft but not runny
- •EggsRoom temperature
- •Self-raising flourContains baking powder
- •1/4 teaspoon Bicarbonate of sodaAlso known as baking soda
- •Desiccated coconutCan process coconut chips if needed
- •Vanilla extract
- •Milk
- •Royal icing sugarOr powdered sugar
- •25 ml WaterOr lemon juice
- •Chocolate chipsOr bar chocolate, chopped
- 1
Preheat oven to 170°C (340°F).
5 min
- 2
Mix sugar and butter until smooth.
2 min
- 3
Add eggs, self-raising flour, bicarbonate of soda, and desiccated coconut. Mix well.
3 min
- 4
Add vanilla and milk. Mix for 30 seconds.
1 min
- 5
Grease and flour cake molds. Divide mixture into molds.
5 min
- 6
Bake for 25 minutes. Check with a cocktail stick.
25 min
- 7
Cool cakes for 10 minutes before removing from molds.
10 min
- 8
Cut off the top bump of cakes to create a flat base.
5 min
- 9
Mix icing sugar with water or lemon juice. Brush icing on cakes and cover with coconut.
10 min
- 10
Melt chocolate and brush onto cake bases. Let set in fridge for 1 hour.
1h 0m
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