Cake Balls Recipe

cake balls with coconut and pineapple on a plate

5 from 1 vote

Simple cake balls recipe with crumbled cake and pineapple. Roll the cake balls in coconut for a wonderful winter treat, mini snowball cakes that your children will love.

Prep Time30

Cook Time25

Additional Time6

Total Time6 55

Course: Cakes

Cuisine: German, American

Servings:

Calories: 232kcal

Author: Adina

Ingredients

Cake rests OR
3 eggs medium Germany, large US
2 tablespoons warm water
150 g/ 5.3 oz/ ¾ cup granulated sugar
80 g/ 3 oz/ ⅔ cup all-purpose flour
30 g/ 1 oz/ ¼ cup cornstarch
1 teaspoon baking powder
Filling:
200 ml/ 6.7 fl.oz/ scant 1 cup heavy cream
1 sachet stabilizer for whipping cream Note 2
2 tablespoons vanilla sugar Note 3
1 small can pineapple
100 g/ 3.5 oz/ 1 cup desiccated coconut

Instructions

Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
Grease the bottom of a springform (26 cm/ about 10-inch diameter), cut a round piece of baking paper to fit the form, and place it inside the form. Do not grease the edge of the form.
Separate the eggs. Beat the egg whites and the 2 tablespoons of warm water until stiff. Slowly add the sugar and beat until the mixture gets stiff and glossy. Add the yolks and stir them in gently.
Mix the flour and starch, sift them over the egg mixture and fold in carefully.
Pour everything in the prepared springform and bake for about 25 minutes until golden.
Take the cake out of the oven, run with a knife around the edges, and turn it onto a cooling rack. Remove the baking paper quickly but carefully. Let the cake cool completely.
Drain and chop the pineapple into small pieces.
Crumb the cake in a large bowl and mix it with the pineapple pieces.
Whip the heavy cream shortly. Then, slowly start adding the stabilizer (or replacement) and the vanilla sugar or vanilla extract. Beat until the heavy cream is appropriately whipped. Add to the bowl.
Mix everything very well, and start rolling the balls. Make as many cake balls as you like; it doesn't matter how large they are. Mine are relatively large, about the size of a snowball. You will need to wash your hands after every 3 or 4 balls, making the rolling easier.
Place the grated coconut on a large plate and toss the balls in it until they are covered with coconut all over.
Place the cake balls in the fridge until ready to serve, at least 1 ½ hours.

Notes

Use a digital kitchen scale when baking; it yields the best results.
The cream stabilizer is not always necessary; you will have to decide if the whipped cream is stable enough or not. You can replace the cream stabilizer with a mixture of icing sugar and cornstarch in a 1:1 ratio. In this case, you will mix 2 teaspoons icing sugar with 2 teaspoon cornstarch and use exactly as described in the recipe.
1 teaspoon pure vanilla extract can be used instead. In this case, add one tablespoon of sugar to the mixture. To make your own vanilla sugar, have a look at this post.

Nutrition