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Slice of chocolate coconut cake topped with fluffy pink shredded coconut frosting on a white plate.

Hostess Snowball Cake Recipe

This recipe creates a delightful Hostess-inspired snowball cake featuring a rich chocolate cake base topped with a fluffy marshmallow frosting and vibrant pink coconut. It's a fun and festive dessert perfect for any occasion.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 2 hours 45 minutes
Servings: 12 slices
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 ½ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup brewed hot coffee
  • ½ cup whole milk
  • ½ cup unsalted butter softened to room temperature
  • 1 ½ cups granulated sugar
  • 2 large eggs
For the Topping
  • 7 ounce jar Marshmallow Fluff
  • ½ cup unsalted butter softened to room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups powdered sugar
  • 3 cups shredded sweetened coconut
  • 2-4 drops pink food coloring

Equipment

  • Oven
  • 13x9 baking dish
  • Bowl
  • Measuring cup
  • Electric mixer
  • Whisk attachment
  • Offset spatula
  • Wooden Spoon

Method
 

Instructions
  1. Preheat the oven to 350°F and prepare a 13x9 baking dish with baking spray or homemade cake release.
  2. In a bowl, combine the flour, cocoa powder, salt, baking soda, and baking powder, then set aside.
  3. In a separate measuring cup, combine the hot coffee with the milk and set aside.
  4. Using an electric mixer with a whisk attachment, beat the softened butter and granulated sugar for 5 minutes, scraping down the sides of the bowl as needed.
  5. Add eggs one at a time, then slowly add the dry ingredients, alternating with the coffee mixture (about 3 additions of each).
  6. Pour the cake batter into the prepared pan and bake for 33-38 minutes, or until a toothpick inserted in the center comes out clean; cool completely before frosting.
  7. For the frosting, beat together the Marshmallow Fluff with softened butter for 3-4 minutes until combined, then add vanilla extract and powdered sugar and beat until smooth and creamy.
  8. In a bowl, combine the shredded sweetened coconut with 2-4 drops of pink food coloring, mixing thoroughly with a wooden spoon until the color saturates all the coconut; add more food coloring to achieve desired color.
  9. Spread the frosting over the cooled chocolate cake using an offset spatula, immediately sprinkle on the colored coconut, then slice and serve.

Notes

Ensure the cake cools completely before frosting to prevent melting. You can adjust the amount of pink food coloring to achieve your desired shade for the coconut. Scrape down the sides of the mixing bowl as needed to ensure all ingredients are well combined.