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.
Ingredients
Scale
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)
Instructions
- 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.
- Combine flour, baking powder, and salt in a medium mixing bowl. Set the dry ingredient mixture aside for later use.
- Cream butter and sugar in a large bowl until the mixture becomes light and airy, creating a smooth base for the cake.
- Incorporate eggs individually, ensuring thorough mixing after each addition. Blend in vanilla and coconut extracts to enhance the flavor profile.
- Gradually fold dry ingredients and coconut milk into the batter, alternating between the two. Mix minimally to maintain a delicate texture.
- 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.
- 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.
- 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.
- Once cakes have completely cooled, apply frosting between layers and across the entire cake surface, creating an even coating.
- 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