This ‘Snowball Cake’ is one of our favorites! Not only does it look impressive, but the taste is second to none.

Instructions:

#### 1. **Bake the Cake:**
Preheat your oven to 350°F (175°C). Grease and flour two round cake pans, or line them with parchment paper. Prepare the cake mix according to the instructions on the box, or use your favorite homemade white cake recipe. Mix the cake batter until smooth, then pour it evenly into the prepared pans.

Bake the cakes for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.

#### 2. **Make the Filling:**
While the cakes are cooling, prepare the filling. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until well-combined.

Next, fold in the chilled whipped cream and softened mini marshmallows. This will create a fluffy, creamy filling that’s perfect for the Snowball Cake. Taste and adjust the sweetness with a little more powdered sugar if desired.

#### 3. **Assemble the Cake:**
Once the cakes have cooled, cut each cake in half horizontally to create four layers. Place the bottom layer of cake on a serving plate or cake stand. Spread a generous amount of the marshmallow-cream cheese filling over the first layer.

Top with the second layer of cake, and repeat the process until all four layers are stacked. The filling should be evenly distributed between each layer. Once assembled, spread the remaining filling over the top of the cake to form a smooth, even layer.

#### 4. **Frost the Cake:**
Now, for the fun part! Cover the entire cake with whipped topping. Be sure to smooth it out as you go, so the entire surface is covered with a thick, fluffy layer. This will give the cake its signature “snowy” appearance.

Next, gently press the shredded coconut onto the sides and top of the cake, completely covering it in the coconut to give it that snowball-like effect. If you prefer a finer texture, you can use desiccated coconut instead of shredded.

#### 5. **Chill and Serve:**
Place the cake in the refrigerator for at least 2 hours, or even overnight, to let the filling set and the flavors meld together. The cake is best served chilled, with each slice revealing its creamy, marshmallowy filling.

Garnish with additional mini marshmallows or a sprinkle of powdered sugar if you’d like to enhance the presentation. Slice into the Snowball Cake, and prepare for the oohs and aahs as your guests admire and enjoy this delicious dessert!

### Tips for Success:

– **Make-Ahead:** This cake can be made a day or two ahead of time, making it the perfect dessert to prepare for a busy holiday or party. Just keep it covered in the refrigerator.
– **Customize the Flavor:** If you want to give the cake an extra twist, try adding a bit of almond extract to the filling for a nuttier flavor or mix in some chocolate chips for added richness.
– **For Extra Frosting:** If you prefer more frosting, feel free to double the whipped topping or whipped cream layer for an even thicker, fluffier exterior.

### Why This Cake is a Favorite:

The **Snowball Cake** is not just about its gorgeous appearance—it’s the combination of flavors and textures that make it so irresistible. The light and fluffy layers of white cake, paired with the rich, creamy filling and snowy coconut coating, create a dessert that’s indulgent yet refreshing. It’s a cake that’s sure to be the talk of any gathering, with its delicate sweetness and velvety texture.

Perfect for holidays, birthdays, or even a simple dessert to brighten up your day, this cake is one that will be requested time and time again. The taste is second to none, and once you make it, you’ll understand why it’s such a crowd favorite!