SASKO SNOWBALLS
1 hour 
8 - 10 
INGREDIENTS
Metric
Imperial
- 500 g SASKO VANILLA MUFFIN MIX
- 2 eggs
- 120 ml milk
- 140 ml vegetable oil
- 375 ml strawberry jam
- 2 cups desiccated coconut
- pink food colouring
- 40 g full fat Greek yogurt
- 17.64 oz SASKO VANILLA MUFFIN MIX
- 2 eggs
- 4.06 oz milk
- 4.73 oz vegetable oil
- 12.68 oz strawberry jam
- 2 cups desiccated coconut
- pink food colouring
- 1.41 oz full fat Greek yogurt
METHOD
- Preheat the oven to 180C.
- Line a cake tin with parchment paper and set aside.
- In a bowl, beat the eggs, oil and milk together.
- Add the SASKO VANILLA MUFFIN MIX to the egg mixture and mix well.
- Pour into the lined cake tin and bake for 30 – 40 minutes.
- Remove from oven and let it cool.
- While the cake is cooling, prepare the pink coconut.
- To make the pink coconut, add a few drops of pink food colouring to the coconut and mix thoroughly. Let it dry before using.
- Cut the crust off the cake with a bread knife and crumble the inside of the cake by hand until it resembles fine breadcrumbs.
- Add the yogurt and mix to form a dough.
- Break off even sized pieces and roll into balls. Place the balls in the fridge for 15 minutes.
- Roll the snowballs into the jam and roll into the pink coconut to coat it completely.
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