Snowball Cake With Blueberry Sauce

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“This snowball cake is quick and easy. Not as sweet as tres leche cake but full of coconut flavor. Mom would leave the cake on the porch in the dead of winter for a week or two to let the cake's flavors intensify.”
1hr 45mins
1 cake

Ingredients Nutrition


  1. Make the cake according to the package directions, but add the sour cream. Bake in three 8-inch wax-paper-lined cake pans. Bake according to directions.
  2. When the cake is removed from the oven, poke holes in each cake with a wooden chopstick, and pour the can of coconut milk (shaken first) over it. Let the cake cool and then refrigerate in the pans.
  3. The cake layers should be cold when assembling the cake. Place each cake pan into about 1 inch of warm water for at least a minute to loosen the cake from the bottom of the baking pan. I also go around the outside with a knife to be sure the cake is free and ready to release. Turn cake out onto the cake platter. Peel off the wax paper and spread whipped cream over top. Continue stacking the layers.
  4. Frost the outside of the cake with the whipped cream. Press the coconut into the sides and top of the cake. Refrigerate the cake until serving time.
  5. FOR THE BLUEBERRY SAUCE: In a saucepan, combine the blueberries, half of the water, orange juice, corn syrup and sugar. Stir gently, and bring to a boil.
  6. In a cup, mix together the cornstarch and the remaining water until smooth. Gently stir the cornstarch mixture into the hot blueberries so you don't break up the berries. Simmer gnetly until thickened. Remove from heat and stir in the almond extract and cinnamon. Chill the sauce until serving time.
  7. NOTE: Preparation time does not include cooking the layers prior to assembly.

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