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Raspberry Coconut Snowball Cake

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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.

Ingredients

Scale

For the Cake:

  • 2½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk

For the Swirl:

  • ½ cup raspberry preserves (slightly warmed)

For the Coating:

  • 2 cups sweetened shredded coconut
  • Powdered sugar (optional, for dusting)

Instructions

  1. 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.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Cool completely: Remove the cake from the pan, inverting it onto a wire rack, and allow it to cool completely before coating.
  9. 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.
  10. 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.

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