Coconut and chocolate snowmen recipe

  • Serves 4
  • 50mins to prepare, plus 10mins for freezing and 30mins for drying time
  • 562 calories / serving
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Coconut and  chocolate snowmen HERO

Remove the cake from the box, but leave it in its clear bag. Massage the bag to break the cake and icing into crumbs, then empty into a bowl. 

Using your hands, roll the cake crumbs into 12 balls in three different sizes: 4 x 4cm wide, 4 x 3cm wide and 4 x 2cm wide. Slightly flatten the top and bottom of each 4cm and 3cm ball and the bottom of each 2cm ball. Put on a plate and freeze for 10 minutes.

Melt the chocolate cake covering in a heatproof bowl set over a pan of simmering water. Put the coconut in a separate bowl. Using a fork, dip each ball into the melted chocolate to coat evenly. Shake off the excess and roll in the coconut to cover. Leave to set.

Dip one flat side of a large ball into the melted chocolate and stick to the inside of a jam jar lid. Dip one flat side of a medium ball into the melted chocolate and stick to the large ball and top with a chocolate-dipped small ball. Repeat to make 4 snowmen in total.

Dip the jelly triangles into the chocolate (you may need to melt it again) and stick one onto each snowman for the nose. Draw on a face and buttons with the chocolate flavour icing. Leave to set, then carefully lower an upturned jam jar over each snowman, and screw on. Decorate the jars with ribbon and a gift tag.

Tip

These can be made up to a week before giving.

See more Christmas dessert recipes

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  • Ingredients

  • 1 coconut sponge cake
  • 300g white chocolate flavour cake covering
  • 100g (3½oz) desiccated coconut
  • orange jelly sweets
  • chocolate flavour designer icing
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  • Energy 2344kj 562kcal 28%
  • Fat 34.7g 50%
  • Saturates 20.1g 101%
  • Sugars 52g 58%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 58.4g Protein 3.5g Fibre 3.9g

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