Coconut

Coconut - The edible white flesh of the coconut, often shredded and used in food and confections.

November 20, 2009

There is a free recipe magazine by Kraft that comes in the mail, and this time it had the yummiest looking cake. They call it "Snowball Cake" and I had to try it out. We loved it, I will make it again. The recipe calls for a cream cheese filling, that was ok, but not necessarily needed to make the cake good. Also, the cake is devils food, I think to make a nice contrast with the frosting, but would probably work with any kind of cake. For those who don't generally like frosting because it's too sweet, this is a nice alternative. I had to go and buy a round glass bowl to bake it in because I didn't have one, but I got one at Walmart for about $5.

Snowball Cake

1 pkg. (2 layer size) devils food cake mix

1 pkg. (8 oz) Cream Cheese, softened

1 egg

2 T granulated sugar

1 pkg (3.4 oz) instant vanilla pudding

1/4 c powdered sugar

1 c cold milk

2 c thawed cool whip

1 c shredded coconut

Heat the oven to 350. Prepare batter in a 2 1/2 quart ovenproof bowl as directed on the package; scrape side of bowl (this will help the cake to not stick after baking). Beat cream cheese, egg and granulated sugar until well blended. Spoon into the center of batter in bowl.

Bake 1 hour and 5 minutes or until toothpick inserted into the center comes out clean. Cool in bowl 10 minutes. Loosen cake from bowl with a knife; using potholders if necessary, invert onto wire rack. Remove bowl. Cool cake completely.

Meanwhile, beat dry pudding mix, powdered sugar, and milk in a medium bowl with a whisk for 2 minutes. Stir in cool whip. Refrigerate until ready to use.

Place cake on a plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.