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–+ servings
six cake balls coated in dessicated coconut on a silver platter.
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5 from 1 vote

Cake Balls Recipe

This simple cake ball recipe is made 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 minutes
Cook Time25 minutes
Additional Time6 hours
Total Time6 hours 55 minutes
Course: Cakes
Cuisine: German, American
Servings: 12 cake balls
Calories: 232kcal
Author: Adina

Equipment

Ingredients

Cake rests OR make a cake (Note 1):

  • 3 eggs large
  • 2 tablespoons warm water
  • ¾ cup granulated sugar 150 g
  • ⅔ cup all-purpose flour 80 g
  • ¼ cup cornstarch 30 g
  • 1 teaspoon baking powder

Filling:

  • scant 1 cup heavy cream 200 ml
  • 2 teaspoons powdered sugar Note 2
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 small can pineapple about 12 oz/ 340 g before draining
  • 1 cup unsweetened desiccated coconut 100 g

Instructions

  • Preheat the oven to 350°F/ 180°C. Grease the bottom of a springform and line its bottom with parchment paper. Do not grease the edge of the form.
  • Eggs: 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.
    3 eggs, separated + 2 tablespoons warm water + ¾ cup granulated sugar/ 150 g
  • Mix the flour, cornstarch, and baking powder, sift them over the egg mixture, and fold in carefully.
    ⅔ cup all-purpose flour/ 80 g + ¼ cup cornstarch/ 30 g + 1 teaspoon baking powder
  • Bake the cake: Pour everything into the prepared springform and bake for about 25 minutes until golden.
  • Cool cake: 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.
  • Chop the drained pineapple into small pieces.
    1 small can pineapple
  • Crumb the cake in a large bowl and mix it with the pineapple pieces.
  • Whip the heavy cream shortly. Then, slowly start adding the mixed powdered sugar and cornstarch (or the stabilizer). Add vanilla extract, too. Beat until the heavy cream is stiff. Add it to the crumbed cake mixture in the bowl and mix well to combine.
    scant 1 cup heavy cream/ 200 ml + 2 teaspoons powdered sugar + 2 teaspoons cornstarch + 1 teaspoon vanilla extract
  • Roll 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.
  • Coat in coconut: Place the grated coconut on a large plate and toss the balls in it until they are covered with coconut all over.
    1 cup unsweetened desiccated coconut/ 100 g
  • Chill cake balls: Place the cake balls in the refrigerator until ready to serve, at least 1 ½ hours.

Notes

  1. Measurements: Use a digital kitchen scale when baking (the Amazon affiliate link opens in a new tab); it yields the best results.
  2. The cream stabilizer is not always necessary; you will have to decide if the whipped cream is stable enough or not. 

Nutrition

Serving: 1cake ball | Calories: 232kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 102mg | Fiber: 1g | Sugar: 22g