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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

  1. Preheat the oven to 180C.
  2. Line a cake tin with parchment paper and set aside.
  3. In a bowl, beat the eggs, oil and milk together.
  4. Add the SASKO VANILLA MUFFIN MIX to the egg mixture and mix well.
  5. Pour into the lined cake tin and bake for 30 – 40 minutes.
  6. Remove from oven and let it cool.
  7. While the cake is cooling, prepare the pink coconut.
  8. To make the pink coconut, add a few drops of pink food colouring to the coconut and mix thoroughly. Let it dry before using.
  9. Cut the crust off the cake with a bread knife and crumble the inside of the cake by hand until it resembles fine breadcrumbs.
  10. Add the yogurt and mix to form a dough.
  11. Break off even sized pieces and roll into balls. Place the balls in the fridge for 15 minutes.
  12. Roll the snowballs into the jam and roll into the pink coconut to coat it completely.

Ingredients

  • 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

Method

  1. Preheat the oven to 180C.
  2. Line a cake tin with parchment paper and set aside.
  3. In a bowl, beat the eggs, oil and milk together.
  4. Add the SASKO VANILLA MUFFIN MIX to the egg mixture and mix well.
  5. Pour into the lined cake tin and bake for 30 – 40 minutes.
  6. Remove from oven and let it cool.
  7. While the cake is cooling, prepare the pink coconut.
  8. To make the pink coconut, add a few drops of pink food colouring to the coconut and mix thoroughly. Let it dry before using.
  9. Cut the crust off the cake with a bread knife and crumble the inside of the cake by hand until it resembles fine breadcrumbs.
  10. Add the yogurt and mix to form a dough.
  11. Break off even sized pieces and roll into balls. Place the balls in the fridge for 15 minutes.
  12. Roll the snowballs into the jam and roll into the pink coconut to coat it completely.

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