Snowball Bundt Cake
Recipe: #6959
November 15, 2012
Categories: Desserts, Cakes, Tube/Bundt, Coconut, Baby Shower, Birthday, Christmas, Easter, Fathers Day, July 4th, Mothers Day Picnic, Potluck, Oven Bake, Cake Mix, more
"I love anything with coconut and this is delicious!"
Ingredients
- CAKE
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- FILLING
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- COCONUT ICING
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Nutritional
- Serving Size: 1 (178.6 g)
- Calories 517.2
- Total Fat - 33.1 g
- Saturated Fat - 22.1 g
- Cholesterol - 80.3 mg
- Sodium - 421.7 mg
- Total Carbohydrate - 49.2 g
- Dietary Fiber - 1.5 g
- Sugars - 7 g
- Protein - 7.9 g
- Calcium - 153.3 mg
- Iron - 1.4 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
For cake: preheat oven to 350 degrees F. Combine cake mix eggs, oil, water and almond extract with electric mixer for 2 minutes. Fold in ginger and almonds. Pour into a greased and floured oven-safe bundt pan.
Step 2
Bake in preheated 350 degree F. oven for 50 minutes.
Step 3
Cool 25 minutes. Remove from pan to plate upside down. Cool another 2 hours. Slice cake into 2 layers horizontally, about 1/3 of the way from the top.
Step 4
Hollow out the center of the bottom layer to within 3/4 inch of the inside and outside borders and the bottom.
Step 5
For filling: Mix all filling ingredients with an electric mixer until smooth and fluffy.
Step 6
Spoon filling into hollowed out cake layer.
Step 7
Replace top cake layer.
Step 8
For icing: Mix lemon juice into tub of vanilla frosting.
Step 9
Frost outside of cake and coat with coconut.
Tips
No special items needed.