I am so excited to share with you my all-time favorite dessert: the Raspberry Coconut Snowball Cake. This delightful treat is a light, fluffy vanilla cake layered beautifully with sweet raspberry preserves and wrapped in a generous coating of shredded coconut that evokes the snowy magic of a winter wonderland. The combination of fresh, vibrant raspberry flavor and the rich tropical coconut makes this cake not only irresistible but also perfect for any special occasion or simply to brighten your day. Trust me, once you make this Raspberry Coconut Snowball Cake, it will quickly become a beloved staple in your dessert repertoire.

Raspberry Coconut Snowball Cake - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe is simple yet essential, working harmoniously to create the tender crumb, fruity swirl, and snowy coconut finish that make the Raspberry Coconut Snowball Cake truly one-of-a-kind. From the creamy butter to the luscious preserves, every component plays a vital role in taste, texture, and appearance.

2½ cups all-purpose flour: Provides the perfect structure for a moist and fluffy cake.
1½ teaspoons baking powder: Adds just the right amount of lift for tender crumb.
½ teaspoon salt: Balances sweetness and enhances flavors.
¾ cup unsalted butter, room temperature: Ensures richness and moisture throughout the cake.
1½ cups granulated sugar: Sweetens the cake while helping to create a light texture.
3 large eggs: Bind ingredients and add richness and stability.
1 tablespoon vanilla extract: Brings warmth and depth to the vanilla batter.
1 cup whole milk: Adds moisture and tenderness.
½ cup raspberry preserves (slightly warmed): Creates a vibrant swirl of fruity sweetness inside the cake.
2 cups sweetened shredded coconut: Offers the signature snowy and tropical coating for that irresistible finish.
Powdered sugar (optional): For a light dusting that enhances the “snowball” effect.

How to Make Raspberry Coconut Snowball Cake

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease a 10-cup oven-safe dome pan or a bowl that can withstand baking, then dust it lightly with flour to prevent sticking. This simple prep sets the stage for your cake to rise beautifully and come out with a flawless shape.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mix ensures even distribution of leavening and seasoning in your batter, so your cake bakes evenly and tastes perfectly balanced.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the unsalted butter and granulated sugar until the mixture turns light and fluffy, about 3-5 minutes. This step is crucial for incorporating air into the batter, resulting in a tender cake texture that melts in your mouth.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract. This careful mixing ensures a smooth batter with consistent flavor throughout.

Step 5: Alternate Adding Dry Ingredients and Milk

Gradually add the dry ingredient mixture and the whole milk in alternating batches to the butter mixture. Begin with the dry ingredients, then milk, then dry again, and finish with the milk. Mix just until combined after each addition to avoid overworking the batter, which can make the cake dense.

Step 6: Create the Raspberry Swirl

Pour half of the batter into your prepared pan. Spoon the warmed raspberry preserves evenly over the batter, then cover with the remaining cake batter. Use a knife or skewer to gently swirl the preserves into the batter—be careful not to overmix, as you want pretty ribbons of raspberry running through the cake.

Step 7: Bake the Cake

Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. When done, allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a wire rack to cool completely. Proper cooling is key to keeping the cake moist and allowing the coconut coating to stick better later.

Step 8: Coat with Shredded Coconut

Once cooled, brush the cake lightly with a bit of water or simple syrup to help the shredded coconut adhere. Press the sweetened shredded coconut all over the cake’s surface, completely coating your snowball masterpiece. For an extra touch of snowy perfection, sprinkle with powdered sugar if you like. Now your Raspberry Coconut Snowball Cake is ready to slice and serve!

How to Serve Raspberry Coconut Snowball Cake

Garnishes

While the shredded coconut finishes the cake beautifully, consider adding fresh raspberries or a light dusting of powdered sugar right before serving to enhance the fresh, fruity vibe. A few mint leaves can add a lovely pop of green and a refreshing contrast.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream, which adds creaminess without overpowering the delicate flavors. If you want to keep it lighter, a small bowl of fresh mixed berries alongside is a perfect companion.

Creative Ways to Present

For a festive twist, turn this cake into mini snowball cupcakes by baking the batter in cupcake molds and coating each with coconut. You can also drizzle a bit of white chocolate over slices before adding the coconut for an elegant finish that looks as dreamy as it tastes.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Raspberry Coconut Snowball Cake in an airtight container at room temperature for up to two days to ensure it stays moist and fresh. For longer storage, refrigeration works well, especially if your kitchen is warm, but the cake’s texture is at its best when not chilled too long.

Freezing

If you want to enjoy this tempting cake later, wrap it tightly in plastic wrap and then foil before freezing. It can keep beautifully frozen for up to three months. When ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before serving.

Reheating

While this cake is lovely served at room temperature, if you prefer it slightly warm, gently reheat individual slices in the microwave for 10 to 15 seconds. Be careful not to overheat so the texture remains tender and moist.

FAQs

Can I substitute other preserves for raspberry?

Absolutely! While raspberry preserves create a vibrant flavor and color contrast, you can use strawberry, blackberry, or even tropical preserves like pineapple or lime for a different but equally delicious twist on the Raspberry Coconut Snowball Cake.

Can I make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just make sure it contains xanthan gum or a similar binder to maintain the cake’s structure and texture.

Is it necessary to warm the raspberry preserves before swirling?

Warming the preserves slightly makes them easier to spread and swirl into the batter, resulting in more defined ribbons. However, you can use them at room temperature if you prefer; just be a bit gentler when swirling to keep the pattern distinct.

Why does the recipe call for pressing coconut after baking?

Coating the cake with shredded coconut after baking keeps the coconut fluffy and fresh, preserving that snowball effect. Pressing it onto the cake with a bit of moisture helps it stick beautifully without baking the coconut again, which can cause browning.

Can I make this cake using regular cake pans instead of a dome pan?

You can, but the rustic dome shape adds to the snowball charm. If using regular round pans, you might end up with a layered cake instead of a dome, which is equally delicious but has a different presentation.

Final Thoughts

If you are looking for a dessert that is both showstopping and comforting, the Raspberry Coconut Snowball Cake is a must-try. Its perfect balance of vanilla, tangy raspberry, and tropical coconut will have you coming back for seconds, and maybe even thirds. It’s a joyful cake that adds a sprinkle of magic to any table, and I can’t wait for you to experience it for yourself!

Raspberry Coconut Snowball Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 45 reviews

This Raspberry Coconut Snowball Cake is a light, unfrosted swirl cake featuring layers of vanilla batter and tart raspberry preserves, all enveloped in a sweet shredded coconut coating. Moist and fluffy, it’s perfect for spring gatherings and brings the festive charm of coconut snowballs into a sliceable cake form.

Author: Mari
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 10–12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 10-cup oven-safe dome pan or bowl. Dust the pan with flour to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large bowl, use a mixer to cream together the unsalted butter and granulated sugar until fluffy and light in texture.
Add eggs and vanilla: Beat in the eggs one at a time to the butter mixture, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
Combine wet and dry ingredients: Alternately add the dry ingredient mixture and whole milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to maintain a light batter.
Layer batter and preserves: Pour half of the batter into the prepared pan, then dollop the warmed raspberry preserves evenly over the batter. Cover gently with the remaining batter, then use a knife or skewer to swirl the preserves lightly through the batter without over-mixing.
Bake the cake: Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes.
Cool completely: Remove the cake from the pan, inverting it onto a wire rack, and allow it to cool completely before coating.
Coat with coconut: Optionally brush the cake lightly with water or syrup to help the shredded coconut adhere, then press 2 cups of sweetened shredded coconut all over the cake to coat it evenly.
Optional dusting and serve: Dust the finished cake with powdered sugar if desired, slice, and enjoy this moist, fluffy dessert.

Notes

Don’t over-swirl the raspberry preserves; minimal mixing produces a more distinct and beautiful swirl pattern in the cake.
For mini cakes, use cupcake molds and reduce the baking time to 18–22 minutes.
Try substituting lime or pineapple preserves for a tropical flavor twist.