Ingredients:
7 tbsp unsalted butter, softened, plus extra for greasing
½ cup sugar
2 large eggs, at room temperature
1 cup all-purpose flour, plus more for dusting
1 tsp baking powder
1 1⁄4 cups store-bought buttercream frosting, (or
see vanilla buttercream frosting
8oz (225g) unsweetened, shredded coconut
10oz (300g) white chocolate coating bark

Method:
1 Preheat the oven to 350°F (180°C). Grease the pan and line the base with parchment paper. Cream the butter and sugar until pale and fluffy.

2 Beat in the eggs one at a time, beating well between each addition. Sift together the flour and baking powder, and mix into the cake batter.

3 Pour the batter into the pan and bake for 25 minutes. Turn out to cool on a wire rack. Remove the baking parchment.

4 When the cake is cool, process until it resembles fine bread crumbs. Weigh out 23⁄4 cups of the crumbs and put them in a bowl. Add the frosting and 3oz (75g) of the coconut and cream the mixture together

5 Using dry hands, roll the mix into balls the size of a walnut. Refrigerate for 3 hours or freeze for 30 minutes. Line a baking sheet with parchment paper and put the remaining coconut on a plate.

6 Melt the coating bark in a heatproof bowl over a saucepan of barely simmering water. Place the chilled cake balls, one at a time, into the melted chocolate mixture, using two forks to turn them until covered.

7 Transfer them to the plate of coconut. Roll them around in the coconut, then transfer to the baking sheet to dry. You will have to work fast, as the chocolate can harden quickly, and the balls start to disintegrate if they are left in the chocolate too long.

STORE:
The cake balls will keep in a cool place in an airtight container for 2 days.

White Chocolate and Coconut Snowballs