with the flour mixture and mixing until the batter is just
smooth.
- Spoon the batter evenly into the pans, filling the
cavities about two-thirds full. Smooth the tops, then rap
the pans on the counter once or twice to expel any air
bubbles. Bake until the cakes are pale golden and a
toothpick inserted in the center comes out clean, about
12 minutes. Remove from the oven and let cool
completely in the pan. (Tip: Once you’ve removed the
cakes from the pan, place them in the freezer until
frozen for easier frosting.) - To make the frosting, combine the butter, cream
cheese, sweetener, cashew milk, and extract in small
bowl. Beat on medium speed until smooth; if the
frosting is too thick, gradually add more milk until it
reaches the desired spreading consistency. Add natural
food coloring, if desired. - To assemble the snowballs, cut ¼ inch off the
bottom (the rounded side) of half of the cakes and eat
or set aside. This will help keep the balls from rolling
over as you work. Set the cakes with the bottoms cut
off on a baking sheet or serving platter with the broad,
flat side facing up. Frost the flat top part of each cake.
Top with an uncut cake to make a ball. Spread the
frosting over the whole ball and sprinkle with shredded
coconut. Cover loosely and place in the refrigerator for
at least 1 hour to allow the frosting to harden before