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White Chocolate
and Coconut
Snowballs
These coconut balls are sophisticated
enough to serve as canapés.
MAKES
25–3040
MINS25
MINS4 WEEKS,
UNDIPPEDChilling time
3 hrs, or 30 mins freezing
Special equipment
8in (20cm) cake pan
food processor
Ingredients
7 tbsp unsalted butter, softened, plus extra for
greasing½ cup sugar
2 large eggs, at room temperature
1 cup all-purpose flour, plus more for dusting
1 tsp baking powder
11 ⁄ 4 cups store-bought buttercream frosting, (or
see vanilla buttercream frosting, page 109)8oz (225g) unsweetened, shredded coconut
10oz (300g) white chocolate coating bark
Method
1 Preheat the oven to 350°F (180°C). Grease
the pan and line the base with parchment
paper. Cream the butter and sugar until pale
and fluffy. Beat in the eggs one at a time,
beating well between each addition. Sift
together the flour and baking powder, and
mix into the cake batter.
2 Pour the batter into the pan and bake for
25 minutes. Turn out to cool on a wire rack.
Remove the baking parchment.
3 When the cake is cool, process until it
resembles fine bread crumbs. Weigh out 2^3 ⁄ 4
cups of the crumbs and put them in a bowl.
Add the frosting and 3oz (75g) of the coconut
and cream the mixture together
4 Using dry hands, roll the mix into balls
the size of a walnut. Refrigerate for 3 hours
or freeze for 30 minutes. Line a baking sheet
with parchment paper and put the remaining
coconut on a plate.
5 Melt the coating bark in a heatproof bowlover a saucepan of barely simmering water.Place the chilled cake balls, one at a time,into the melted chocolate mixture, using twoforks to turn them until covered.6 Transfer them to the plate of coconut. Rollthem around in the coconut, then transferto the baking sheet to dry. You will have towork fast, as the chocolate can hardenquickly, and the balls start to disintegrateif they are left in the chocolate too long.STORE The cake balls will keep in a coolplace in an airtight container for 2 days.