Have a ball instead of dropping the ball this New Year’s Eve! Toast to 2008 and ring in the New Year with our Toasted Coconut Snowball Cakes in martini glasses! These desserts are easily carried so that guests can mingle. These treats are so divine, your guests will be clamoring for the recipe in 2009!
COCONUT SNOWBALL CAKE
1 (18 1/4 oz.) white moist cake mix
1 (8.5 oz.) can cream of coconut
1 (8 oz.) container Cool Whip, thawed
1/2 c. coconut
Prepare and bake white cake mix according to package directions using the GastroFlex Mini Hemisheres mold found here at Pastry Chef or a cupcake pan.
While cake is baking, pour cream of coconut into a measuring cup and stir until well blended.
When cakes are done, remove from oven and immediately poke holes throughout cakes with a fork.
Slowly pour cream of coconut over the cakes. Cool completely.
If using a cupcake pan, take off liners, cut off bottom of cupcakes and discard.
Transfer each cake to an individual martini glass. The size of your martini glasses will decide if you will want to use one hemisphere in each glass or use two hemisheres laid together to make a full sphere.
Top with whip cream and sprinkle with coconut.
If desired, use tinted or toasted coconut for a festive touch.
The final touch is our downloadable tag that will tie into your original invitation from Fine Stationary! Get the invitation here. Then download our tag here.
Cheers to 2008 and here’s one to 2009!
