chocolate coconut snowballs

Coconut Snowballs

Chocolate Coconut Snowballs

I have wonderful memories of my Aunt Josie making these for every family gathering. Aunt Josie cut the cake into squares. They were all perfectly even. I asked her how she did that. She told me that she used her cooling racks to get the lines even. She would set the cooling racks on her cake and use the wires as guides. So clever.

I never could seem to get them even, so I bake my cake in cupcake tins and call then snowballs. Whatever the shape, these little cakes are a favorite treat in my family.

In bakeries, you’ll find them in squares or rectangles. She shared her recipe with me a long time ago, and I am sharing it with you.

You can bake the batter in mini muffin pans or standard muffin pans. It just depends on what size you want your snowballs to be. After the cupcakes  are baked, freeze them. The frozen cakes are dipped in a chocolate sauce and then rolled in desiccated coconut.

Desiccated coconut is dried and unsweetened. It looks like coarse, white bread crumbs. You can find it in stores that carry baking supplies and at Asian markets. It is the same kind of coconut used to make coconut shrimp.

Here is the recipe for making the “snowballs”. The recipe for the cupcakes is listed below, as well. I just doubled my classic white cupcake recipe, but you could use a box mix, if you prefer.

Aunt Josie’s Coconut Cake Squares aka “Snowballs”

1 white cake, prepared and frozen solid* or cupcakes

Chocolate Sauce
1 c. unsweetened cocoa
1 1/4 c. sugar
2 c. water
1 t. vanilla


1 c. desiccated coconut (available at cake supply stores and some health food stores)

Cut frozen cake into small squares, or cake can be baked in regular or mini cupcake tins. Keep cake frozen until ready to use. Meanwhile, make the chocolate dipping sauce. Combine remaining ingredients, except coconut, in a medium saucepan. Bring to a boil then simmer 5 minutes. Remove from heat and cool completely.
Using toothpicks or fondue forks, dip frozen cake in sauce let drain a few seconds, then roll in the coconut. Can be enjoyed right away or frozen again for later use.

*If you make the cake in muffin tins you’ll get 24 cupcakes or about 60 mini cupcakes.

Classic White Cupcakes

1 cup sugar

1/2 cup butter

2 eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

Preheat oven to 350 degrees. Line a muffin pan with 12paper liners. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. Bake 20 to 25 minutes. Cupcakes are done when they springs back to the touch. Makes 12.

Aunt Josie’s Coconut Bars

Coconut Bars

My Aunt Josie used to make these coconut bars for almost every family party. They were a favorite of mine when I was a kid and they are a favorite of mine now. The bars are made from white cake that is cut up and frozen. The frozen cake is dipped in a chocolate sauce and then dipped in desiccated coconut. Desiccated coconut is the same kind of coconut used for coconut shrimp. It looks like panko bread crumbs and is not sweetened. I get mine at the local Asian grocery store.

The result is a cake that is tender and delicate and full of flavor. I sometimes make cupcakes instead of a sheet cake that I cut up. Either will work just fine. You can also make a gluten free cake, if you prefer.

Every time I make these, I think of my Aunt Josie.

Coconut Bars

1 white cake, prepared and frozen solid

1 c. cocoa

1 1/4 c. sugar

2 c. water

1 t. vanilla

1-1½ c. desiccated coconut (available at cake supply stores, Asian stores and some health food stores)

Cut frozen cake into small squares, or cake can be baked in regular or mini cupcake tins. You can also cut the cake into squares before freezing. Keep cake frozen until ready to dip. Meanwhile, combine remaining ingredients, except coconut in a medium saucepan. Bring to a boil then simmer 5 minutes. Remove from heat and cool completely. This can be done a day ahead, if you like, and sauce stored in fridge until ready to use.

Using skewers or fondue forks, dip cake in sauce, let drain a few seconds, then roll in the coconut. Can be served almost right away. They thaw very quickly. You can refreeze them to enjoy later, too.

A tray of coconut Bars

Coconut “Snowballs”

Coconut Snowballs

I have wonderful memories of my Aunt Josie making these for every family gathering. Aunt Josie cut the cake into squares. They were all perfectly even. I asked her how she did that. She told me that she used her cooling racks to get the lines even. She would set the cooling racks on her cake and use the wires as guides. So clever.

I never could seem to get them even, so I bake my cake in cupcake tins and call then snowballs. Whatever the shape, these little cakes are a favorite treat in my family.

In bakeries, you’ll find them in squares or rectangles. She shared her recipe with me a long time ago, and I am sharing it with you.

You can bake the batter in mini muffin pans or standard muffin pans. It just depends on what size you want your snowballs to be. After the cupcakes  are baked, freeze them. The frozen cakes are dipped in a chocolate sauce and then rolled in desiccated coconut.

Desiccated coconut is dried and unsweetened. It looks like coarse, white bread crumbs. You can find it in stores that carry baking supplies and at Asian markets. It is the same kind of coconut used to make coconut shrimp.

Here is the recipe for making the “snowballs”. The recipe for the cupcakes is listed below, as well. I just doubled my classic white cupcake recipe, but you could use a box mix, if you prefer.

Aunt Josie’s Coconut Cake Squares aka “Snowballs”

1 white cake, prepared and frozen solid*

Chocolate Sauce
1 c. unsweetened cocoa
1 1/4 c. sugar
2 c. water
1 t. vanilla


1 c. desiccated coconut (available at cake supply stores and some health food stores)

Cut frozen cake into small squares, or cake can be baked in regular or mini cupcake tins. Keep cake frozen until ready to use. Meanwhile, make the chocolate dipping sauce. Combine remaining ingredients, except coconut, in a medium saucepan. Bring to a boil then simmer 5 minutes. Remove from heat and cool completely.
Using toothpicks or fondue forks, dip frozen cake in sauce let drain a few seconds, then roll in the coconut. Can be enjoyed right away or frozen again for later use.

*If you make the cake in muffin tins you’ll get 24 cupcakes or about 60 mini cupcakes.

Classic White Cupcakes

1 cup sugar

1/2 cup butter

2 eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

Preheat oven to 350 degrees. Line a muffin pan with 12paper liners. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. Bake 20 to 25 minutes. Cupcakes are done when they springs back to the touch. Makes 12.

Chocolate Coconut “Snowballs”

Chocolate Coconut Snowballs

I have wonderful memories of my Aunt Josie making these for every family gathering. Aunt Josie cut the cake into squares. They were all perfectly even. I asked her how she did that. She told me that she used her cooling racks to get the lines even. She would set the cooling racks on her cake and use the wires as guides. So clever.

I never could seem to get them even, so I bake my cake in cupcake tins and call then snowballs. Whatever the shape, these little cakes are a favorite treat in my family.

In bakeries, you’ll find them in squares or rectangles. She shared her recipe with me a long time ago, and I am sharing it with you.

You can bake the batter in mini muffin pans or standard muffin pans. It just depends on what size you want your snowballs to be. After the cupcakes  are baked, freeze them. The frozen cakes are dipped in a chocolate sauce and then rolled in desiccated coconut.

Desiccated coconut is dried and unsweetened. It looks like coarse, white bread crumbs. You can find it in stores that carry baking supplies and at Asian markets. It is the same kind of coconut used to make coconut shrimp.

Here is the recipe for making the “snowballs”. The recipe for the cupcakes is listed below, as well. I just doubled my classic white cupcake recipe, but you could use a box mix, if you prefer.

Aunt Josie’s Coconut Cake Squares aka “Snowballs”

1 white cake, prepared and frozen solid*
1 c. cocoa
1 1/4 c. sugar
2 c. water
1 t. vanilla
1 c. desiccated coconut (available at cake supply stores and some health food stores)

Cut frozen cake into small squares, or cake can be baked in regular or mini cupcake tins. Keep cake frozen until ready to use. Meanwhile, combine remaining ingredients, except coconut, in a medium saucepan. Bring to a boil then simmer 5 minutes. Remove from heat and cool completely.
Using toothpicks or fondue forks, dip frozen cake in sauce let drain a few seconds, then roll in the coconut. Can be enjoyed right away or frozen again for later use.

*If you make the cake in muffin tins you’ll get 24 cupcakes or about 60 mini cupcakes.

Classic White Cupcakes

1 cup sugar

1/2 cup butter

2 eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

Preheat oven to 350 degrees. Line a muffin pan with 12paper liners. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. Bake 20 to 25 minutes. Cupcakes are done when they springs back to the touch. Makes 12.

RIP Aunt Josie. Will miss you forever.

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