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Easy Snowball Cake
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Prep Time:
30 minutes
Total Time:
30 minutes
Coconut snowball cake with angel food cake cubes and pineapple whipped topping layers.
Ingredients:
  • 1 (10 inch tube pan) angel food cake
  • 1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved
  • 2 (.25 ounce) packages unflavored gelatin
  • 4 tablespoons water
  • 1 cup boiling water
  • 1 cup white sugar
  • 2 tablespoons lemon juice
  • 6 cups frozen whipped topping, thawed
  • 1 (10 ounce) package flaked coconut
Instructions:
  • Place a piece of parchment paper inside a 4-quart round mixing bowl, ensuring it covers the entire interior surface.
  • Tear angel food cake into small, irresistible bites. Fill a 1-cup measuring cup with pineapple syrup, adjusting with water as necessary to reach 1 cup.
  • In a bowl, combine gelatin with cold water until dissolved. Stir in boiling water, pineapple syrup, sugar, and lemon juice. Mix thoroughly and chill until slightly thickened.
  • Gently mix crushed pineapple into the gelatin mixture, then carefully fold in 4 cups of whipped topping.
  • Create a tantalizing tower by alternating layers of cake pieces and zesty pineapple mixture in the prepped bowl until everything is used up. Chill in the fridge for a minimum of 12 hours to let the flavors mingle perfectly.
  • Transfer the chilled cake onto a serving platter, generously frost it with the remaining whipped topping, and finish by sprinkling it with coconut.

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