Description
Mini Fluffy Coconut Snowball Cakes are delightful bite-sized treats that are soft, fluffy, and coated in coconut, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Additional shredded coconut for coating
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
- In a mixing bowl, combine flour, sugar, shredded coconut, baking powder, and salt.
- In another bowl, whisk together milk, melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 15-18 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool for a few minutes before removing them from the tin.
- Once cooled, roll each cake in additional shredded coconut to coat.
Notes
- For extra flavor, you can add a pinch of coconut extract to the batter.
- These cakes can be stored in an airtight container for up to 3 days.
- Feel free to experiment with different toppings like chocolate drizzle.
Nutrition
- Serving Size: 1 cake
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg