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Pink Coconut & Jam Snowballs

Soft vanilla sponge cakes sandwiched with raspberry jam, dipped in sweet pink syrup, and rolled in fluffy coconut.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 snowballs
Course: Dessert, Snack, Tea Time
Cuisine: Australian, British, Retro
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Sponge Batter
  • 1.5 cups self-raising flour sifted
  • 0.5 cup plain flour sifted
  • 0.75 cup caster sugar
  • 125 g unsalted butter softened
  • 2 eggs large, room temp
  • 0.33 cup milk
  • 1 tsp vanilla extract
Coating & Filling
  • 1 packet raspberry jelly crystals 85g packet
  • 1 cup boiling water
  • 3 cups desiccated coconut
  • 0.75 cup raspberry jam seedless preferred

Equipment

  • Patty pan or muffin tin
  • Electric Mixer
  • Wire rack
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 350°F (180°C). Grease a 12-hole round-bottomed patty pan or muffin tin liberally with butter.
  2. In a large bowl, cream softened butter, vanilla, and sugar until pale and fluffy (approx 3-4 mins).
  3. Add eggs one at a time, beating well after each addition to ensure the mixture is aerated.
  4. Sift flours together. Fold flour into the butter mixture alternately with the milk until smooth.
  5. Spoon batter into tins (2/3 full) and bake for 12-15 minutes until golden and springy.
  6. Cool cakes completely on a wire rack. Dissolve jelly crystals in boiling water and refrigerate until slightly thickened (cool but liquid).
  7. Pair cakes by size. Spread raspberry jam on the flat side of one cake and press another against it to form a ball.
  8. Dip each sandwiched cake quickly into the cooled jelly syrup, then roll immediately in desiccated coconut.
  9. Place on a tray and refrigerate for 30 minutes to set before serving.

Notes

Ensure the cakes are fully cooled before dipping, or they will absorb too much liquid and crumble. Store in the fridge for up to 5 days.