Snowball Cake

Gather the ingredients. Preheat the oven to 350 F. Grease and flour a 12-cup savarin mold or Bundt pan and set aside.

In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs until moistened. Scrape down the sides and beat at medium speed for 2 minutes.

Pour the batter into the prepared pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan on a wire rack for 15 minutes. Remove from the pan and cool completely before filling and frosting.

To make the frosting, combine the powdered sugar, butter, milk, and vanilla in a large bowl and beat until smooth and fluffy. Set aside while preparing the filling.

For the cream filling, combine the marshmallow crème, powdered sugar, butter, and heavy cream in a large bowl and beat with an electric mixer until smooth and well combined.

Transfer the marshmallow cream filling mixture to a piping bag fitted with a long thin round tip.

Make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1-inch wide.

Flip the cake so it is flat-side up. Insert the piping tip in each of the holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole.

Flip the cake flat-side down onto a cake stand or serving platter. Spread the prepared frosting all over the surface of the cake.

Cover the surface of the cake with the shredded coconut.

To serve, fill in the hole with a pile of doughnut holes or cake balls. Enjoy.