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Snowy Eggless Coconut Snowballs with Syrup and Buttermilk
Soft Snowy Eggless Coconut Snowballs soaked in syrup and filled with sweet icing, perfect for tea time baking.
Why you will love and enjoy these Snowy Eggless Coconut Snowballs
- Soft texture with a lightly sweet syrup soak
- No eggs needed, simple pantry ingredients
- Fun to make and even better to share
Fluffy self-raising flour snowballs with icing filling.
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Snowy Eggless Coconut Snowballs
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 18 – 22 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
Snowy Eggless Coconut Snowballs are soft, syrup-dipped treats rolled in colourful coconut and filled with a light icing. A nostalgic eggless treat that’s perfect for weekend baking.
Ingredients
Dough
- 2 cups sugar
- 2 tbsp oil
- 1/2 cup = 125 g margarine (softened)
- 3 cups Self-Raising flour
- 1 cup buttermilk
Syrup
- 1 cup water
- 1 1/2 cups sugar
Filling
- 2 tbsp milk
- 2 tbsp icing sugar
Coating
- Coloured coconut
Instructions
- Preheat your oven to 350⁰F (180⁰C) and lightly grease a baking sheet.
- In a mixing bowl, cream together 125 g margarine and 2 cups sugar until it’s pale and a bit fluffy.
- Add 2 tbsp of oil and mix again.
- Pour in 1 cup buttermilk and mix until combined.
- Add 3 cups of self-raising flour gradually and mix to form a soft dough.
- Gently knead just until smooth.
- Break off golf ball-sized pieces and roll lightly.
- Place them on your greased tray, leaving a bit of space.
- Bake for about 15 minutes until just set and lightly golden underneath. They should stay soft.
- While baking, make the syrup.
- In a saucepan, heat 1 cup of water and 1 1/2 cups of sugar, stirring until the sugar dissolves completely.
- Let it simmer for a few minutes, then keep it warm, only boiling.
- Once the cakes come out of the oven, let them cool slightly. If they’re too hot, they’ll fall apart in the syrup.
- Mix 2 tbsp milk with 2 tbsp icing sugar to make a simple filling.
- Slice each cake in half and sandwich with a bit of the icing mixture.
- Dip each sandwiched cake into the warm syrup briefly. Don’t soak too long, or they get soggy.
- Roll immediately in coloured coconut and set aside to dry slightly.
Notes
Prepared, tried, and tested by Sureka
Nutrition
- Serving Size: 1
- Calories: 383
- Sugar: 40.4 g
- Sodium: 65.3 mg
- Fat: 16.7 g
- Saturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 56.4 g
- Fiber: 0.6 g
- Protein: 2.7 g
- Cholesterol: 1.5 mg
Coconut Snowballs bring together soft texture and a light syrup coating with a hint of sweetness inside. It’s a simple bake that feels familiar and comforting.
Snowy Eggless Coconut Snowballs offer a soft, tender bite with just enough sweetness from the syrup and icing centre. The coconut coating adds texture and colour, making them as enjoyable to look at as they are to eat, and they come together with simple ingredients most kitchens already have.
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