Eggless Snowball - IOL

Preheat oven to 180 degrees Celsius.

For the syrup, add the sugar and water to a saucepan. Bring to a boil and allow to simmer for about 12 to 15 minutes on a medium to low heat until slightly thick. Add a few drops of red or pink food colouring. This is optional. 

Using a stand mixer or hand mixer, beat the butter, condensed milk and sugar together for 5 minutes on a low speed, until light and fluffy. Add the yoghurt and beat until combined, on medium speed. 

Slowly add the flour and mix on a low speed until well combined. Divide the mixture into 32 pieces and roll each piece into a ball. Place on a baking sheet and bake for 10 to 12 minutes until slightly brown. 

For the glaze, whisk all the ingredients together until smooth and set aside. Place the cakes on a cooling rack and allow to cool completely. Add a small spoonful of the glaze on one piece of cake and place another one on top. Hold it together for a few seconds to allow it to stick. 

Dip the cake into the syrup. The syrup should be a little warm.

Colour the coconut with a few drops of food colouring and roll the cakes into the coconut. Use your hands to cover the tops and bottoms to ensure the coconut covers any cracks. Store in an airtight container for up to 2 days or refrigerate for 5 days.

Lorraine Maharaj is a blogger, recipe developer and content creator.