I hate to admit this, but when I was a kid, my all-time favorite snack was those coconut-coated cake-and-cream filled marshmallow snowballs packaged in sticky pairs. Their neon-pink color was so fluorescent and I ate so many that I’m sure my insides are still glowing. Now I’m all grown up and presumably know better, but from time-to-time I still like a coconut-and-cake fix. This recipe is the remedy. The cake should be assembled at least a few hours before you plan to serve it so the flavors have time to meld. I guarantee that the most memorable thing about this cream-filled coconut cake concoction will be how great it tasted, not its shocking color.
Crispy. Golden. Fluffy. Bubbe would approve.
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