Dreamy Raspberry Swirl Coconut Snowball Cake Recipe for Bakers

Nestled in my kitchen, a raspberry swirl coconut snowball cake beckons with irresistible charm.

Sweet memories of childhood desserts dance through my mind.

Delicate coconut flakes whisper promises of tropical delight.

Soft layers of moist cake promise a sensory adventure beyond ordinary treats.

Vibrant raspberry swirls peek through creamy white frosting, creating a visual masterpiece.

Delightful textures and flavors merge in this elegant dessert.

Brace yourself for a culinary journey that will enchant and surprise you.

Raspberry Swirl Coconut Snowball Cake Worth Baking Again

• Requires only 30-40 minutes of active preparation time, making it an ideal dessert for busy home bakers wanting to create something impressive without spending hours in the kitchen.
• Delivers a stunning visual and taste experience with its vibrant raspberry swirls, creamy coconut frosting, and inviting texture that appeals to both kids and adults at gatherings and celebrations.
• Transforms easily from casual family dinner to elegant potluck centerpiece, suitable for birthdays, summer parties, or weekend treat that will wow guests with its tropical-inspired design.

Raspberry Swirl Coconut Snowball Cake Ingredient Guide

• All-Purpose Flour: Provides the cake's structure and base, soft and fine-textured flour works best.
• Baking Powder: Helps the cake rise and creates a light, fluffy texture.
• Salt: Enhances the overall flavor and balances the sweetness.

• Butter, Sugar: Core ingredients for creating a rich, tender cake with smooth texture.
• Eggs: Bind the ingredients and add moisture and richness to the cake.
• Vanilla Extract, Coconut Extract: Provide deep, aromatic flavor profiles for the cake.

• Raspberry Jam, Fresh Raspberries: Adds bright, tangy fruit flavor and beautiful swirl effect.
• Coconut Milk: Adds moisture and subtle coconut flavor to the cake and frosting.
• Powdered Sugar: Creates smooth, creamy frosting with perfect sweetness.
• Shredded Coconut: Provides beautiful exterior coating and additional coconut flavor.

Steps for Raspberry Swirl Coconut Snowball Cake Perfection

Step 1: Prepare Oven and Pans

• Warm the oven to 350F (175C)
• Grease two 9-inch round cake pans
• Line pans with preheat parchment paper

Step 2: Mix Dry Ingredients

• Whisk together flour
• Add baking powder
• Sprinkle in salt
• Set bowl aside

Step 3: Cream Butter and Sugar

• Beat butter and sugar until fluffy
• Mixture should look light and airy

Step 4: Incorporate Eggs and Extracts

• Add eggs one at a time
• Mix thoroughly after each addition
• Stir in vanilla extract
• Pour in coconut extract

Step 5: Combine Wet and Dry Ingredients

• Alternate adding dry ingredients and coconut milk
• Start and end with dry ingredients
• Mix gently until just combined

Step 6: Create Raspberry Swirl

• Divide batter evenly between cake pans
• Drop spoonfuls of raspberry jam on batter
• Use knife to gently swirl jam into batter

Step 7: Bake the Cake

• Place pans in preheated oven
• Bake for 25-30 minutes
• Check with toothpick for doneness
• Cool in pans for 10 minutes
• Transfer to wire rack to cool completely

Step 8: Whip Up Coconut Frosting

• Beat butter until smooth
• Gradually add powdered sugar
• Mix in coconut milk
• Add vanilla extract
• Pour in coconut extract
• Sprinkle pinch of salt
• Beat until fluffy and spreadable

Step 9: Assemble and Frost Cake

• Place first cake layer on serving plate
• Spread frosting on top
• Carefully position second layer
• Cover entire cake with remaining frosting

Step 10: Decorate and Chill

• Press shredded coconut all over cake
• Optional: Garnish with fresh raspberries
• Refrigerate until ready to serve

Tips to Improve Raspberry Swirl Coconut Snowball Cake

• Swap Jam with Precision: Use a light hand when swirling raspberry jam to create beautiful marbled patterns without overmixing the batter.
• Coconut Coating Trick: Toast shredded coconut beforehand for extra depth of flavor and a golden, nutty crunch around the cake's exterior.
• Moisture Magic: Add an extra tablespoon of coconut milk to ensure the cake remains wonderfully soft and tender throughout.
• Temperature Timing: Allow ingredients like eggs and butter to reach room temperature before mixing to guarantee smoother, more consistent cake batter.
• Freeze for Freshness: Wrap unfrosted cake layers in plastic wrap and freeze for up to a week to preserve moisture and make advance preparation easier.

Save Raspberry Swirl Coconut Snowball Cake the Right Way

• Store leftover cake in an airtight container in the refrigerator for up to 5 days. Cover the cake loosely with plastic wrap or aluminum foil to prevent drying out.
• Let refrigerated cake sit at room temperature for 30 minutes before serving to soften the frosting and enhance flavors.
• Wrap the entire cake or individual slices tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Gently warm individual slices in the microwave for 10-15 seconds, or until just slightly warm. Avoid overheating to maintain the cake's delicate texture and prevent drying out.

Raspberry Swirl Coconut Snowball Cake Pairing Ideas

• Mix a coconut-based piña colada or mai tai that echoes the cake's tropical coconut flavors, enhancing the dessert's creamy and fruity profile.
• Select a sweet late-harvest Riesling or moscato that balances the cake's raspberry tartness and complements its coconutty richness.
• Serve a chilled raspberry liqueur shot alongside the cake, creating a perfect flavor harmony that intensifies the fruity raspberry swirl notes.
• Brew a light white tea or jasmine tea that cleanses the palate and provides a delicate counterpoint to the cake's dense, sweet texture.

Raspberry Swirl Coconut Snowball Cake: Flavor Twists

• Gluten-Free Delight: Replace wheat flour with almond or coconut flour for a celiac-friendly version. Use gluten-free baking powder and ensure all ingredients are certified gluten-free.
• Vegan Coconut Dream: Substitute butter with coconut oil, eggs with flax eggs, and use dairy-free coconut milk. Replace traditional frosting with a vegan buttercream made from plant-based margarine and powdered sugar.
• Low-Sugar Option: Use monk fruit sweetener instead of sugar, and select a sugar-free raspberry jam. Reduce overall sweetness while maintaining the cake's delicious flavor profile.
• Nut-Free Paradise: Skip almond flour if using the gluten-free variation. Use sunflower seed flour or plain gluten-free flour blend. Ensure all ingredients are processed in nut-free facilities for those with severe allergies.

Raspberry Swirl Coconut Snowball Cake FAQs Made Simple

• What are the key ingredients that make this cake unique?

The key ingredients are coconut milk, coconut extract, raspberry jam, and shredded coconut, which create a tropical and fruity flavor profile that sets this cake apart from traditional desserts.

• Can I use frozen raspberries instead of raspberry jam?

Fresh raspberry jam works best for the swirl effect, but you can use seedless raspberry preserves or puree if needed. Frozen raspberries might add too much moisture to the batter.

• Is this cake suitable for people with nut allergies?

While the recipe doesn’t contain nuts, it’s always recommended to check all ingredient labels and prepare the cake in a nut-free environment to ensure safety for those with severe allergies.

• How difficult is this recipe for a home baker?

This cake is moderately challenging and requires basic baking skills like creaming butter, alternating wet and dry ingredients, and creating a swirl effect. Intermediate bakers should feel comfortable attempting this recipe.

Raspberry Swirl Coconut Snowball Cake Recipe

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4.9 from 20 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Rich raspberry swirl coconut snowball cake combines tropical sweetness with tangy fruit essence. Delicate layers of coconut and raspberry create a stunning dessert that melts perfectly on winter gathering tables.

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Ingredients

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Cake Main Ingredients:

• 2.5 cups all-purpose flour
• 1.75 cups granulated sugar
• 1 cup unsalted butter, softened
• 1 cup canned coconut milk (full-fat, well-shaken)
• 4 large eggs

Flavor Enhancers and Additives:

• 2.5 teaspoons baking powder
• 0.5 teaspoon salt
• 1 teaspoon vanilla extract
• 0.5 teaspoon coconut extract (optional)
• 0.5 cup raspberry jam or preserves (seedless if preferred)

Frosting and Coating Ingredients:

• 4 cups powdered sugar
• 1 cup unsalted butter, softened
• 0.25 cup canned coconut milk (or regular milk)
• 1 teaspoon vanilla extract
• 0.5 teaspoon coconut extract (optional)
• 1 pinch of salt
• 2 to 3 cups sweetened shredded coconut
• Fresh raspberries (optional for garnish)

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Instructions

1. Prepare the baking environment by heating the oven to 350F (175C). Prepare two 9-inch round cake pans with grease and flour or parchment paper lining.
2. Combine flour, baking powder, and salt in a medium mixing bowl. Set the dry ingredient mixture aside for later use.
3. Cream butter and sugar in a large bowl until the mixture becomes light and airy, creating a smooth base for the cake.
4. Incorporate eggs individually, ensuring thorough mixing after each addition. Blend in vanilla and coconut extracts to enhance the flavor profile.
5. Gradually fold dry ingredients and coconut milk into the batter, alternating between the two. Mix minimally to maintain a delicate texture.
6. Evenly distribute the batter between prepared cake pans. Artfully drop raspberry jam across the surface, then use a knife to create gentle swirling patterns throughout the batter.
7. Bake the cakes for 25-30 minutes, checking doneness with a toothpick. Allow cakes to rest in pans for 10 minutes before transferring to wire cooling racks.
8. Prepare the frosting by smoothing butter until creamy. Gradually integrate powdered sugar, then incorporate coconut milk, vanilla, coconut extract, and a subtle salt accent. Whip until the frosting becomes light and spreadable.
9. Once cakes have completely cooled, apply frosting between layers and across the entire cake surface, creating an even coating.
10. Generously cover the frosted cake with shredded coconut, ensuring full coverage. Optional: Decorate with fresh raspberries for an elegant finishing touch. Refrigerate until serving time.

Notes

• Swap raspberry jam for other fruit preserves like strawberry or blueberry to create unique flavor variations that match your mood or seasonal preferences.
• Reduce sugar content by using unsweetened coconut milk and replacing half the powdered sugar with stevia or monk fruit sweetener for a lighter, diabetic-friendly version.
• Toast the shredded coconut before coating the cake to enhance its nutty flavor and add a delightful crispy texture that elevates the overall sensory experience.
• For a gluten-free adaptation, substitute all-purpose flour with a reliable gluten-free blend, ensuring the cake maintains its tender crumb and delicious taste profile.

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

Nutrition

• Serving Size: 12
• Calories: 232
• Sugar: 20 g
• Sodium: 85 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 38 mg