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1
Making the cake batter:
2
Add the flour, sugar, butter, baking soda, coconut and eggs to a stand mixer bowl.
3
Using the paddle attachment, bring the mix together on the slowest speed, mix for a few seconds.
4
Once it has all combined, speed up the machine to medium fast and mix for exactly 1 minute.
5
Stop the machine, and reset your timer to 30 seconds, and add the milk and vanilla extract to the bowl.
6
Restart the machine on medium fast again for 30 seconds this time.
7
Prepare a suitable half round 10 cup mould tray, by greasing and flouring the cups, see the video for the two, five cup mould trays that I use.
8
Preheat your oven to 170°C / 340°F / Gas mark 3.
9
Divide the batter equally between the 10 mould cups.
10
Place the mould tray / trays in the preheated oven, and bake for 25 minutes.
11
Once the time is up, check the cakes with a cocktail stick, if it comes out clean, they’re done, if not, bake for a few more minutes.
12
Place the mould trays on a wire rack, for 10 minutes.
13
After 10 minutes you can remove the cakes from the cups.
14
Cut off the tops of the sponge where it has risen in the oven, this will now become the base of the cakes.
15
Making the outer coating of the cake:
16
Mix the royal icing sugar with the water or lemon juice, until smooth and runny, have your coconut alongside.
17
For easy of handing, stick a fork into the base of the cake, but not all the way through, using your pastry brush, gently brush and dab the icing, all over the dome of the cake.
18
Once coated with icing, cover the cake with the desiccated coconut, until completely covered, place the cake on a wire rack to set up, carry on until all the cakes are iced and coated with coconut.
19
Put a small pan of water on a low heat, and bring to a simmer.
20
Add your chocolate to a small heatproof bowl, place the bowl on the simmering pan, and stir until the chocolate has melted.
21
Soon as it’s melted, remove from the heat, keep stirring the chocolate with a spatula for several minutes to bring down the temperature, this is only loosely tempering the chocolate, but it is good enough for this application.
22
Have a parchment paper lined baking tray ready.
23
Using your pastry brush again, gently coat the base of each cake with chocolate, as thick or as thin as you like.
24
Place the cake on the parchment paper, chocolate side down, and complete the rest of the cakes.
25
Once all cakes are done, place the whole tray in your fridge for at least one hour, to allow the chocolate to set.
26
Remove from the fridge and serve.
27
Enjoy.
Method
Ingredients
Coconut snowball cake batter:
155g / 5½oz Self-raising flour
130g / 4½oz Caster or granulated sugar
155g / 5½oz Butter, salted and at room temperature
2 Large eggs
40g / 1½oz Desiccated Coconut
1g / ¼tsp Bicarbonate of soda (baking soda)
30mls / 2tbls Milk
6mls / 1tsp Vanilla extract
Outer coating:
100g / 3½oz Desiccated coconut
100g / 3½oz icing or powdered sugar
25mls Water or Lemon juice
100g / 3½oz Milk or dark Chocolate (optional)
100% cotton Cross-Back Kitchen Apron
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
8″ / 20cm Silicone Spatula
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