Snowballs Header

Image: Carla Zinkfontein

Snowballs – Nostalgia filled sweetness just like gran used to make

Snowballs are a great sweet treat with lightness, texture and they are absolutely beautiful. Your creativity will have a field-day with this great dessert.

Snowballs Header

Image: Carla Zinkfontein

Who doesn’t love a fully stacked dessert table? If you want to add some colour and decadence to your dessert table or plate, snowballs are the way to go. Snowballs are made with light sponge cake held together with jam or icing while covered in coconut. They are every kid’s favourite lunchbox dessert and will bring back all those good memories of your childhood. Snowballs aren’t just for winter playtime, but great as a dessert, as long as you don’t eat snow too.

If you love baking, these snowballs will keep you busy. You can also be extra creative by using different colours and decorating these treats as you see fit. They will be perfect for a dessert table, tea time snack with friends or something special for the kids this weekend You can use our homemade jam or icing to keep the two halves together. It just depends on your own creativity and preference. Coconut adds some great texture to this flavour party. The amount of snowballs depends on how big your pipe the batter is.

Snowballs are a great sweet treat with lightness, texture and they are absolutely beautiful. Your creativity will have a field day with this great dessert.

Snowballs Recipe

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Recipe by Carla Zinkfontein Course: Dessert, SnackCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


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  • ½ cup ½ butter, room temperature

  • cup castor sugar

  • 1 tsp 1 vanilla essence

  • 2 large 2 eggs

  • 2 cups 2 self-raising flour

  • ¼ cup ¼ milk

  • ¼ cup ¼ apricot jam

  • cup desiccated coconut

  • 2-3 drops 2-3 pink food colouring

  • Syrup
  • cup granulated sugar

  • 1 cup 1 water


  • Syrup
  • Add sugar and water to a saucepan and bring to a boil. Simmer until syrup thickens a little. The syrup shouldn’t be too thick as you want it to penetrate into the cakes.
  • Keep the syrup warm on the stove-top, at the lowest setting.
  • Snowballs
  • Preheat the oven to 180°C.
  • Add a few drops of food colouring to the coconut and set aside.
  • Cream the butter until light and fluffy.
  • Gradually add the sugar and beat until creamy. Mix in the vanilla essence.
  • Add the eggs, one at a time and continue beating until well combined. Add a few drops of food colouring.
  • Add the flour and milk. Beat into a thick batter.
  • Line cookie sheets with parchment paper. Fill a piping bag with the batter. Cut a hole at the tip, depending on how big you prefer your snowballs. Pipe the batter into the rounds, cut with a scissor and use a little water to smooth the tops. Bear in mind that the batter will spread whilst baking.
  • Bake at 180°C for 8 minutes or until slightly golden brown on the edges.
  • Cool on a cooling rack.
  • Heat the apricot jam in the microwave for 20 seconds.
  • Sandwich the cakes with apricot jam. Dip in syrup and roll in coconut.
  • If you prefer, you can make icing with icing sugar mixed with milk or warm water and sandwich the cakes with that instead of the jam. You can use ½ cup icing sugar and 2 tablespoons of warm water or milk.
  • If you don’t have a piping bag you can use a zip-lock bag with the corner cut off. If the syrup thickens too much, you can add water.
  • If you want a more crumbly, drier texture for the snowballs you can omit the milk.


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