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Raspberry Coconut Snow Cake

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4.2 from 72 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, salt, and baking soda. Stir gently to distribute all ingredients evenly.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://yumfoodusa.com/raspberry-coconut-snow-cake/