Here’s a classic South African Snowballs recipe 🥥 — soft chocolate sponge coated in syrup and rolled in coconut. These are a bakery and school-tuckshop favourite!

🥥 South African Snowballs

🛒 Ingredients (Makes ±12)

Cake

• 2 cups (250 g) cake flour
• 1 cup (200 g) sugar
• ½ cup (50 g) cocoa powder
• 2 tsp baking powder
• ½ tsp salt
• 2 large eggs
• 1 cup milk
• ½ cup oil (sunflower or canola)
• 1 tsp vanilla extract

Chocolate Syrup Coating

• 1 cup water
• 1 cup sugar
• ½ cup cocoa powder
• 1 tbsp butter
• 1 tsp vanilla

Coating

• 2–3 cups desiccated coconut

👩‍🍳 Method

1️⃣ Bake the Cake

1. Preheat oven to 180°C (350°F).
2. Grease a square baking tin (±20 x 20 cm).
3. Mix dry ingredients in one bowl.
4. In another bowl, whisk eggs, milk, oil, and vanilla.
5. Combine wet and dry ingredients until smooth.
6. Pour into tin and bake 25–30 minutes until a skewer comes out clean.

Cool completely before cutting into squares.

2️⃣ Make the Syrup

1. In a saucepan, combine water, sugar, cocoa, and butter.
2. Bring to a gentle boil, stirring.
3. Simmer 5 minutes.
4. Remove from heat and stir in vanilla.

Allow to cool slightly (warm, not boiling).

3️⃣ Coat the Snowballs

1. Cut cake into squares.
2. Dip each piece into chocolate syrup (use a fork).
3. Roll immediately in desiccated coconut.
4. Place on a tray to set.

❄️ Tips for Perfect Snowballs

• The cake must be completely cool before dipping.
• Work quickly when rolling in coconut.
• For extra indulgence, add a small marshmallow in the centre before dipping.
• Let them rest at least 1 hour before serving — they get better as they soak.

🍫 Variations

• Add a teaspoon of coffee powder to the syrup for deeper flavour.
• Use pink or coloured coconut for party versions.
• Fill with apricot jam before dipping.