Dreamy Raspberry Swirl Coconut Snowball Cake Recipe for Bakers

Sweet raspberry dreams dance through this delightful coconut snowball cake that promises pure magic.

Soft layers of tender coconut embrace vibrant raspberry swirls with unexpected charm.

Delicate frosting adds a cloud-like dimension to each decadent slice.

Seasonal berries peek through creamy white surfaces, creating visual excitement.

Bakers seeking something extraordinary will fall in love with this stunning dessert.

Unexpected flavor combinations make this cake a guaranteed conversation starter at any gathering.

We can’t wait for you to experience this delectable masterpiece that blends tropical and fruity notes into one incredible treat.

Why This Coconut Snowball Cake Is So Memorable

• Beginner-Friendly Baking: Perfect for novice bakers with simple steps and minimal technical skills, this recipe guides you through each stage with clear instructions.
• Crowd-Pleasing Dessert: Combines classic flavors of raspberry and coconut that appeal to both kids and adults, making it a versatile treat for family gatherings or potlucks.
• Quick Weekend Baking Project: Requires less than an hour of preparation and baking time, allowing you to create a stunning dessert without spending all day in the kitchen.
• Visual Delight: The marbled raspberry swirls and coconut coating create a beautiful presentation that looks more complicated than it actually is, impressing guests with minimal effort.

Ingredients for Raspberry Swirl Coconut Snowball Cake

• All-Purpose Flour: A fundamental ingredient that provides structure and texture to the cake.
• Baking Powder: A leavening agent that helps the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor and balances the sweetness of the cake.

• Butter: Adds richness and creates a tender crumb in the cake.
• Sugar: Provides sweetness and helps to create a soft cake texture.
• Eggs: Bind the ingredients together and contribute to the cake's structure.
• Vanilla Extract: Adds a warm, classic flavor that complements the coconut and raspberry.
• Milk: Helps to create a smooth and moist cake batter.

• Shredded Coconut: Provides a tropical texture and nutty flavor to the cake.
• Raspberry Jam: Creates a beautiful swirl effect and adds a tangy, fruity flavor.
• Powdered Sugar: Gives a snowy, decorative finish to the cake.

How to Make This Snowball Cake Step-by-Step

Step 1: Prepare Baking Setup

Get your oven ready by heating it to 350°F. Grab a 9-inch round cake pan and coat it with cooking spray or butter to prevent sticking.

Step 2: Mix Dry Ingredients

Grab a mixing bowl and combine flour, baking powder, and salt. Whisk these ingredients together until they’re perfectly blended.

Step 3: Create Creamy Base

In a separate large bowl, cream butter and sugar until the mixture becomes light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.

Pour in vanilla extract and blend smoothly.

Step 4: Combine Wet and Dry Mixtures

Slowly incorporate the dry flour mixture into the wet ingredients.

Alternate adding flour and milk, stirring gently to create a silky, smooth batter.

Step 5: Add Coconut Texture

Fold shredded coconut into the batter, ensuring it’s evenly distributed throughout the mixture.

Step 6: Create Raspberry Swirl

Drizzle raspberry jam across the batter. Use a knife or spatula to create beautiful marbled swirls, mixing lightly to maintain the pattern.

Step 7: Bake the Cake

Transfer the batter into the prepared pan. Slide the pan into the preheated oven and bake for 25-30 minutes.

Check doneness by inserting a toothpick – it should come out clean when the cake is ready.

Step 8: Cool and Decorate

Allow the cake to cool completely at room temperature.

Once cooled, gently press shredded coconut around the cake’s edges and top, creating a snowy appearance.

Step 9: Final Touch

Dust the cake with powdered sugar, giving it a delicate, wintry finish that resembles freshly fallen snow.

Best Tips for Coconut Cake With Raspberry Swirl

• Use a knife or toothpick to create delicate raspberry swirls without overmixing the batter, ensuring a beautiful marbled pattern throughout the cake.
• Chill the cake slightly before adding coconut to help the shredded coconut stick more evenly and create a more uniform snow-like appearance.
• Let the cake cool completely before adding decorations to prevent the coconut from becoming soggy and maintain the cake's texture.
• Use room temperature raspberry jam and drop small dollops across the batter, then gently drag a knife through to create elegant swirl patterns.
• Use a fine-mesh sieve to sprinkle powdered sugar for a light, even snow-like coating that looks professional and delicate.

Flavorful Spins on Coconut Snowball Layered Cake

• Tropical Paradise Cake: Replace raspberry jam with passion fruit puree for a vibrant, tangy tropical flavor profile that complements the coconut base.
• Chocolate Raspberry Fusion: Mix dark chocolate chips into the batter and use chocolate-coated coconut flakes for decorating, creating a rich decadent version.
• Almond Raspberry Snowball: Incorporate almond extract instead of vanilla and sprinkle toasted almond slivers alongside coconut for extra crunch and nutty depth.
• Lemon Raspberry Coconut Cake: Add lemon zest to the batter and replace some milk with fresh lemon juice for a bright, citrusy undertone that balances the sweetness.

What Goes Well With Coconut Snowball Cake

• Pair Sweet Raspberry Wine: Select a light, fruity raspberry wine or rosé to complement the cake's raspberry swirls and enhance the dessert's berry undertones.
• Serve Vanilla Bean Ice Cream: Scoop creamy vanilla bean ice cream alongside the cake to balance the coconut texture and provide a cool, smooth contrast to the cake's warmth.
• Create Chai Latte Companion: Brew a spicy chai latte with hints of cinnamon and cardamom that will beautifully highlight the cake's coconut and raspberry flavors while adding a warming depth.
• Add Fresh Raspberry Coulis: Drizzle a homemade raspberry coulis around the cake plate to intensify the fruit notes and create a vibrant, elegant presentation that connects with the cake's internal raspberry swirls.

How to Store Coconut Swirl Cake Properly

• Wrap the cake tightly in plastic wrap or store in an airtight container for up to 4 days in the refrigerator. Keep the cake away from strong-smelling foods to preserve its delicate flavor.
• Slice the cake before freezing, wrap each piece individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months to maintain maximum freshness and texture.
• Leave the cake at room temperature for 1-2 days maximum if covered with a cake dome or loose plastic wrap. Ensure the area is cool and away from direct sunlight.

FAQs

• Can I use frozen raspberries for the swirl?

Yes, thaw and drain frozen raspberries completely before swirling into the batter to prevent excess moisture.

• How do I prevent the raspberry swirl from sinking?

Gently fold the jam in light, quick strokes and avoid overmixing to keep the swirl distributed throughout the cake.

• What if I don't have shredded coconut?

You can substitute with desiccated coconut or leave it out, but the cake will lose some texture and coconut flavor.

• How can I make the cake more moist?

Be careful not to overbake and measure ingredients precisely. Using room temperature ingredients also helps create a tender crumb.

Raspberry Swirl Coconut Snowball Cake Recipe

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4.8 from 22 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Raspberry swirl coconut snowball cake whisks classic dessert flavors into a delightful tropical paradise. Cool creamy coconut layers dance with tangy raspberry ribbons, creating sweet bliss that draws you into pure indulgence.

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Ingredients

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Main Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup milk
• 1/2 cup shredded coconut

Dry Ingredients:

• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Flavoring and Topping Ingredients:

• 1 teaspoon vanilla extract
• 1/4 cup raspberry jam
• 1 cup shredded coconut
• 1/4 cup powdered sugar

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Instructions

1. Prepare the oven at 350F (175C) and thoroughly coat a 9-inch round cake pan with grease to prevent sticking.
2. Combine the dry ingredients – flour, baking powder, and salt – in a mixing bowl, whisking until well incorporated.
3. Using an electric mixer, cream the butter and sugar until the mixture becomes light, fluffy, and pale in color.
4. Incorporate eggs individually into the butter mixture, ensuring each is fully blended before adding the next, then gently stir in the vanilla extract.
5. Gradually introduce the flour mixture into the wet ingredients, alternating with milk, and mix until a smooth, consistent batter forms.
6. Delicately fold the shredded coconut into the batter, maintaining the mixture’s airiness.
7. Create a marbled effect by gently swirling the raspberry jam through the batter, using a light folding technique to preserve the pattern.
8. Transfer the batter into the prepared cake pan, spreading it evenly to ensure uniform baking.
9. Bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
10. Allow the cake to cool completely at room temperature, which prevents the coconut coating from melting.
11. Once cooled, carefully press shredded coconut around the cake’s edges and top surface, creating a snow-like coverage.
12. Finish by lightly dusting the cake with powdered sugar for an elegant, wintry presentation.

Notes

• Toast the coconut before adding to the batter for a deeper, nuttier flavor that enhances the overall taste profile.
• Swap raspberry jam with other fruit preserves like strawberry or blackberry for varied flavor combinations.
• Use dairy-free milk and vegan butter alternatives to make this recipe completely plant-based and suitable for lactose-intolerant or vegan diets.
• Prevent coconut from burning by using fresh, high-quality shredded coconut and gently pressing it onto the cake’s surface.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 333
• Sugar: 24 g
• Sodium: 120 mg
• Fat: 18 g
• Saturated Fat: 14 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 55 mg