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A pink homemade sno ball--coconut-covered dome--on a white plate with two more sno balls in the back.
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5 / 4 votes

Homemade Hostess Snoballs

These homemade sno balls, my take on Hostess Snoballs, are made with chocolate cake, a meringue filling and frosting, and fuzzy pink coconut. They taste almost like the real deal—but are way better for you—and are perfect for any occasion, but really shine at Easter, baby showers, and anything spring!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 6 snoballs
Calories: 642

Equipment

Ingredients

For the cake

  • 1 stick unsalted butter, at room temperature
  • 3/4 cup all-purpose flour
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup Dutch-processed cocoa
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup sour cream
  • 1/2 teaspoon chocolate extract, (optional)
  • 1 teaspoon powdered instant coffee dissolved in 2/3 cup boiling water

For the filling and frosting

  • 1 cup granulated sugar
  • 1/3 cup water
  • 4 large egg whites, at room temperature
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 6 drops red food coloring
  • 2 cups sweetened shredded coconut, preferably Baker's Angel Flake Coconut
US - Metric

Instructions

Make the chocolate cakes

  • Heat the oven to 350°F (175°C). Place the silicone mold on a rimmed baking sheet to keep it even. If using a standard metal muffin tin, lightly butter and flour the wells. Set aside.
  • Beat the 1 stick unsalted butter, 1/2 cup packed dark brown sugar, and1/4 cup granulated sugar in the bowl of a stand mixer using the beater attachment until fluffy, about 5 minutes.
  • Meanwhile, whisk together 3/4 cup all-purpose flour, 1/2 cup Dutch-processed cocoa, 1/2 teaspoon baking soda, and 1/8 teaspoon salt in a medium bowl, and set aside.
  • With the mixer running, plop the 1 large egg then the 1 large egg yolk, into the creamed butter-sugar mixture, scraping the bowl after each addition. Add the 1/4 cup sour cream and 1/2 teaspoon chocolate extract, if using, and mix until combined.
  • Alternate adding the dry ingredients with the 1 teaspoon powdered instant coffee dissolved in 2/3 cup boiling water in 3 additions, beginning and ending with the dry ingredients.
  • Divide the batter evenly among the molds (or muffin tin), filling them almost to the top.
  • Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set the mold on a wire rack and let cool for 5 minutes. Run the tip of a knife around the rim of each cake and lift out. Place the cakes, flat-side down, on the wire rack to cool completely.

Make the filling and frosting

  • While the cakes cool, bring the 1 cup granulated sugar and 1/3 cup water to a boil in a small, heavy saucepan over medium heat. Cover and cook for 3 minutes. Uncover and continue to cook until the syrup registers 235°F to 240°F (112°C to 115°C) on a candy thermometer, about 3 minutes more. This is known as the soft-ball stage.
  • Meanwhile, using a stand mixer fitted with the whisk attachment, whisk the 4 large egg whites on high until frothy. Add the 1/8 teaspoon salt and beat until the whites are glossy and hold soft peaks.
  • When the syrup reaches the target temperature, carefully pour it down the side of the bowl in a very thin stream into the egg whites. Continue to whisk until the mixture cools, 8 to 10 minutes.
  • Beat in the 1/2 teaspoon vanilla extract. Scoop out and reserve about 3/4 cup of the meringue. Add 3 drops of red food coloring to the remaining meringue in the stand mixer bowl and mix until evenly pink.
  • Place the 2 cups sweetened shredded coconut in a food processor fitted with a metal blade, add 3 drops food coloring, and pulse 15 times. Turn the coconut into a large bowl.

Assemble the snoballs

  • Using a serrated knife, carefully slice off the top third of each cake, keeping each top alongside its cake. Pinch about a tablespoon and a half of cake from the inside center of each cake and set aside for nibbling. Fill the hole with a dollop of the reserved white meringue and replace the top. Thickly frost the top of the cakes with the pink meringue. Then generously sprinkle each cake with coconut until completely covered. Tamp down the coconut gently to maintain the domed shape.
  • Serve, giggle, and eat.

Nutrition

Serving: 1snoball | Calories: 642kcal | Carbohydrates: 91g | Protein: 8g | Fat: 31g | Saturated Fat: 21g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 330mg | Fiber: 4g | Sugar: 73g