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