Easy Snowball Cake
Description
This beautiful coconut-coated snowball cake has a surprise on the inside — layers of angel food cake cubes and gelled pineapple whipped topping.
Ingredients
•
1 (10 inch tube pan) angel food cake
•
1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved
•
2 (1/4 ounce) packages unflavored gelatin
•
4 tablespoons water
•
1 cup boiling water
•
1 cup white sugar
•
2 tablespoons lemon juice
•
6 cups frozen whipped topping, thawed
•
1 (10 ounce) package flaked coconut
Directions
1
Line a 4-quart round mixing bowl with parchment paper.
2
Break angel food cake up into small bite-sized pieces. Pour pineapple syrup into a 1-cup liquid measure; add water to measure 1 cup if needed.
3
Dissolve gelatin in cold water. Add boiling water, pineapple syrup, sugar, and lemon juice. Mix well and refrigerate until just starting to thicken.
4
Stir crushed pineapple into gelatin mixture, then fold in 4 cups whipped topping.
5
Place a layer of cake pieces into the prepared bowl, followed by a layer of pineapple mixture. Continue until cake and pineapple mixture are used up. Refrigerate for at least 12 hours.
6
Turn chilled cake out onto a serving platter. Frost with remaining whipped topping and sprinkle with coconut.