If you have a soft spot for desserts that bring a festive vibe with light textures and vibrant flavors, the Raspberry Coconut Snow Cake is absolutely a treat you need in your baking repertoire. This delightfully airy cake combines the tropical charm of coconut with the tart sweetness of raspberry swirls, finished off with a snowy blanket of whipped cream and shredded coconut that not only tastes heavenly but looks like a winter wonderland on a plate. The Raspberry Coconut Snow Cake is as pleasing to the eyes as it is to the palate, making it perfect for celebrations or a cozy afternoon indulgence.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating the perfect Raspberry Coconut Snow Cake. Each component plays a crucial role in delivering the ideal balance of flavors, texture, and appearance in this dessert.
- 2 large eggs: Provide structure and moisture to keep the cake light yet stable.
- ½ teaspoon salt: Enhances the overall flavor and balances the sweetness.
- 2 teaspoons baking soda: Acts as a leavening agent to create a tender, fluffy crumb.
- 1 cup granulated sugar: Sweetens the cake and helps with browning during baking.
- 2 cups all-purpose flour: The backbone ingredient that forms the cake’s body.
- ½ cup softened unsweetened butter: Adds richness and a smooth mouthfeel.
- 1 cup sweetened shredded coconut: Infuses tropical flavor and texture within the batter.
- 1 cup coconut milk: Provides moisture while enhancing the coconut flavor.
- 1 cup raspberry preserves, warmed slightly: Creates vibrant fruit swirls that deliver tang and color.
- 1 cup sweetened shredded coconut for garnish: Offers a snowy texture and finishing touch.
- 2 cups stabilized whipped cream: Tops the cake with a creamy, fluffy layer that holds its shape beautifully.
How to Make Raspberry Coconut Snow Cake
Step 1: Prep Your Oven and Pan
Start by heating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it thoroughly and dusting with flour to ensure your cake doesn’t stick and comes out perfectly clean after baking.
Step 2: Mix Your Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, salt, and baking soda. This combination is essential to give the cake its tender crumb and lift during baking.
Step 3: Cream Butter and Sugar
Using a hand mixer or stand mixer, beat the softened unsweetened butter and granulated sugar together for a few minutes until the mixture becomes creamy and fluffy. This step creates air pockets that contribute to the cake’s light texture.
Step 4: Add the Eggs and Coconut Milk
Beat in the eggs one at a time to the creamed mixture, ensuring each is fully incorporated before adding the next. Then, slowly pour in the coconut milk while mixing at low speed to keep everything smooth and combined without losing volume.
Step 5: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture, stirring gently to avoid overmixing. Once combined, delicately stir in the sweetened shredded coconut to infuse every bite with that tropical texture and flavor.
Step 6: Add the Raspberry Swirl and Bake
Pour the batter into your prepared cake pan. Spoon the warmed raspberry preserves evenly over the top. Use a knife or toothpick to swirl the preserves throughout the batter – this artistic touch gives your cake beautiful raspberry ribbons baked right inside. Bake for 30 to 35 minutes or until a toothpick inserted comes out clean.
Step 7: Cool and Finish with Topping
Allow the cake to cool completely before frosting. Once cool, spread a generous layer of stabilized whipped cream over the surface and finish by sprinkling a cup of sweetened shredded coconut on top to achieve that signature snowy look.
How to Serve Raspberry Coconut Snow Cake
Garnishes
The Raspberry Coconut Snow Cake shines with simple garnishes that elevate its look and flavor. Fresh raspberries or a sprinkle of toasted coconut flakes add texture and a fresh fruit component that complements the creamy, coconutty cake beautifully.
Side Dishes
Pair this cake with a light citrus sorbet or a small bowl of vanilla bean ice cream to balance the sweet and tangy notes. A handful of mint leaves on the side can brighten the palate with fragrant freshness.
Creative Ways to Present
Try serving individual slices on pretty dessert plates with a drizzle of raspberry coulis or a small dollop of whipped cream on the side. For a festive touch, dust the plates lightly with powdered sugar or edible glitter to mimic a winter snow theme, perfect for holiday gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover Raspberry Coconut Snow Cake in an airtight container in the refrigerator. It will stay moist and fresh for up to 3 days, giving you time to savor every slice without worry.
Freezing
If you want to prepare this cake ahead of time, wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. It will keep well for up to 1 month. Thaw it slowly in the fridge overnight for best results.
Reheating
This cake is best enjoyed chilled or at room temperature. If you prefer it slightly warmed, let the slice come to room temp and then heat for about 10 seconds in the microwave—just enough to soften but not melt the whipped cream topping.
FAQs
Can I use fresh raspberries instead of preserves?
Fresh raspberries offer a lovely texture and burst of flavor but won’t swirl as easily as preserves. You can gently fold mashed fresh raspberries into the batter for a similar effect, but the visual swirl might be less defined.
Is this recipe dairy-free?
The cake itself uses butter and stabilized whipped cream, which typically contains dairy. For a dairy-free version, substitute with coconut-based butter alternatives and a coconut cream-based whipped topping.
What does stabilized whipped cream mean?
Stabilized whipped cream holds its shape longer than regular whipped cream because it includes ingredients like gelatin or cream stabilizers, making it perfect for frosting cakes that need a longer display time.
Can I make this cake gluten-free?
To make a gluten-free Raspberry Coconut Snow Cake, replace the all-purpose flour with a gluten-free blend designed for baking. Be sure to check that all other ingredients, like baking soda and preserves, are also gluten-free.
How can I make the cake more moist?
Ensure you do not overbake the cake. Also, using coconut milk contributes great moisture, but you can add a tablespoon of sour cream or yogurt to the batter for extra moistness without changing the flavor much.
Final Thoughts
The Raspberry Coconut Snow Cake is one of those desserts that feels like a warm, joyful hug on a plate. Its airy texture combined with the tropical coconut and bright raspberry swirls creates an irresistible harmony of flavors that’s both comforting and exciting. Whether you’re serving it for a special occasion or simply as a sweet surprise, this cake promises to delight your taste buds and bring smiles around the table. I can’t wait for you to bake one and share the magic of the Raspberry Coconut Snow Cake with your loved ones!
PrintRaspberry Coconut Snow Cake
Raspberry Swirl Snowball Cake is a light and fluffy American dessert featuring a moist base infused with sweet shredded coconut and vibrant raspberry swirls. It’s topped with stabilized whipped cream and garnished with additional shredded coconut for a snowy finish, making it perfect for gatherings or special occasions.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 8 servings (one 9-inch round cake) 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Base Layer
- 2 large eggs
- ½ teaspoon salt
- 2 teaspoons baking soda
- 1 cup granulated sugar
- 2 cups all-purpose flour
- ½ cup softened unsweetened butter
- 1 cup sweetened shredded coconut
- 1 cup coconut milk
Berry Swirl
- 1 cup raspberry preserves, warmed slightly
Topping
- 1 cup sweetened shredded coconut for garnish
- 2 cups stabilized whipped cream
Instructions
- Preheat and Prepare Pan: Turn the oven on to 350°F (175°C). Grease a 9-inch round cake pan and sprinkle it with flour to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, salt, and baking soda. Stir gently to distribute all ingredients evenly.
- Cream Butter and Sugar: Using a hand mixer or stand mixer, whip the softened unsweetened butter and granulated sugar together for a couple of minutes until the mixture is creamy and fluffy.
- Add Eggs and Coconut Milk: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition. Slowly pour in the coconut milk while mixing steadily to combine.
- Combine Wet and Dry: Gradually blend the dry ingredient mixture into the wet ingredients, stirring slowly to maintain a light texture. Then, gently fold in the shredded coconut to distribute it throughout the batter.
- Prepare Raspberry Swirl: Transfer the batter evenly into the prepared cake pan. Drop spoonfuls of slightly warmed raspberry preserves on top and use a knife or toothpick to swirl the preserves gently into the batter to create a marbled effect.
- Bake the Cake: Bake the cake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan.
- Add Topping: Once fully cooled, spread the stabilized whipped cream evenly over the top of the cake. Sprinkle the 1 cup of sweetened shredded coconut over the whipped cream for a snowy finish.
Notes
- Bring all ingredients to room temperature before starting for best results.
- Stir gently when combining ingredients to keep the cake light and fluffy.
- Use stabilized whipped cream to maintain the topping’s texture over time.
- Ensure the raspberry preserves are warmed slightly to make swirling easier.
- Double-check all ingredients for allergens if serving guests with dietary restrictions.