Snowball Cakes
Ingredients
Directions
Bake angel food cake to a thickness of about 2 inches.
Allow the cake to cool completely.
Cut the cooled cake into cubes and round off the corners with scissors.
Roll each cube in soft icing, then in shredded coconut.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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