Imagine biting into a cloud of coconut bliss, only to be met with a luscious swirl of raspberry goodness. That’s exactly what this Raspberry Swirl Coconut Snowball Cake delivers! It’s soft, moist, and bursting with tropical coconut flavor, perfectly balanced by the tart sweetness of raspberry. And let’s not forget the stunning snowball-like finish—fluffy coconut flakes covering every inch, making it look just as dreamy as it tastes. Trust me, this cake is a showstopper, whether you’re serving it at a holiday gathering or simply treating yourself to something special!
Why You’ll Love Raspberry Swirl Coconut Snowball Cake
This recipe isn’t just about the ingredients—it’s about creating a dessert that feels like a celebration in every bite. Whether it’s for a special occasion or just because, here’s why this cake is a must-bake:
Versatile Perfect for birthdays, holidays, or any time you need a cake that wows.
Budget-Friendly Made with simple, easy-to-find ingredients, so you don’t need to break the bank for a fancy dessert.
Quick and Easy No complicated techniques—just a few simple steps for a bakery-worthy result.
Customizable Switch up the flavors by using different fruit preserves or adding a touch of citrus zest to the batter.
Crowd-Pleasing A guaranteed hit! The combination of coconut and raspberry is a flavor duo that never fails to impress.
Ingredients
Ingredients in Raspberry Swirl Coconut Snowball Cake
This cake comes together with a handful of pantry staples and a few star ingredients that make it absolutely irresistible.
Flour The foundation of the cake, giving it structure and a soft, tender crumb.
Sugar Sweetens the cake while helping to create that beautifully moist texture.
Eggs Provide richness and help the cake rise perfectly.
Butter Adds a rich, buttery flavor and keeps the cake soft and moist.
Coconut Milk Infuses the cake with creamy coconut flavor while keeping it ultra-moist.
Vanilla Extract Enhances all the flavors with its warm, sweet aroma.
Baking Powder Gives the cake its light and fluffy texture.
Salt A pinch brings out all the other flavors.
Raspberry Preserves The star of the swirl! Adds a tart, fruity contrast to the sweet coconut.
Shredded Coconut Covers the cake in a beautiful, snowy layer, giving it that signature “snowball” look.
Cream Cheese Frosting Smooth, tangy, and the perfect complement to the cake’s sweetness.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven Set your oven to 350°F (175°C) and grease a round cake pan to prevent sticking.
Mix the Dry Ingredients In a bowl, whisk together flour, baking powder, and salt. This ensures even distribution of the leavening agents.
Cream the Butter and Sugar In a separate bowl, beat butter and sugar until light and fluffy. This step creates an airy texture in the final cake.
Add the Wet Ingredients Mix in the eggs, one at a time, followed by vanilla extract and coconut milk. The batter should be smooth and creamy.
Combine the Dry and Wet Mixtures Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cake tender.
Swirl in the Raspberry Preserves Pour half of the batter into the cake pan, then add spoonfuls of raspberry preserves. Swirl gently with a knife before adding the rest of the batter.
Bake to Perfection Place in the oven and bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool Completely Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. This prevents it from breaking apart.
Frost the Cake Once cooled, spread a thick layer of cream cheese frosting over the entire cake.
Coat in Coconut Gently press shredded coconut all over the frosting until the cake is fully covered—this gives it the signature “snowball” effect.
Serve and Enjoy Slice and serve! This cake is best enjoyed with a cup of tea or coffee.
Nutrition Facts
Servings 8
Calories per serving 420
Note: Nutritional values may vary based on ingredients used.
Preparation Time
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
How to Serve Raspberry Swirl Coconut Snowball Cake
This cake is a beauty on its own, but here are some ways to take it to the next level:
- Serve with a drizzle of raspberry sauce for extra berry flavor.
- Pair with a scoop of vanilla or coconut ice cream for a dreamy dessert experience.
- Add a sprinkle of toasted coconut on top for a little crunch.
- Garnish with fresh raspberries and mint for an elegant presentation.
Additional Tips
- To create a more intense raspberry swirl, add a little extra preserves before baking.
- If you prefer a lighter frosting, use whipped coconut cream instead of cream cheese frosting.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For an even more tropical twist, add a splash of rum extract to the batter.
FAQ’s
1. Can I use fresh raspberries instead of preserves?
Yes! You can mash fresh raspberries with a little sugar and use that as the swirl.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and frost it before serving.
3. What if I don’t have coconut milk?
You can substitute whole milk or almond milk, but the coconut flavor won’t be as strong.
4. Can I make this cake gluten-free?
Yes! Use a good-quality gluten-free flour blend for best results.
5. How do I store leftovers?
Keep the cake in an airtight container in the fridge for up to 3 days.
6. Can I freeze this cake?
Yes! Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge before serving.
7. Can I use a different jam instead of raspberry?
Of course! Strawberry, blackberry, or even lemon curd would work beautifully.
8. How do I get a perfect swirl?
Use a butter knife to gently swirl the raspberry preserves without overmixing.
9. Can I make cupcakes instead of a cake?
Yes! Just adjust the baking time to about 18–20 minutes for cupcakes.
10. Can I make this dairy-free?
Yes! Use dairy-free butter, coconut-based frosting, and a plant-based milk substitute.
Conclusion
Raspberry Swirl Coconut Snowball Cake is the perfect mix of tropical coconut and bright raspberry, all wrapped up in a fluffy, snowy coating of shredded coconut. It’s gorgeous, delicious, and surprisingly easy to make! Whether you’re baking it for a special occasion or just to treat yourself, this cake is bound to impress. Give it a try—you’ll fall in love with every bite!
Print
Raspberry Swirl Coconut Snowball Cake
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8-10
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Swirl Coconut Snowball Cake is a show-stopping dessert with a light, fluffy texture and a sweet, tangy raspberry swirl. Coated in creamy coconut frosting and topped with shredded coconut, this cake is perfect for festive occasions and special gatherings.
Ingredients
### Cake:
– 2 1/2 cups all-purpose flour
– 2 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon coconut extract
– 1 cup coconut milk
– 1/2 cup raspberry jam
### Frosting:
– 1 cup unsalted butter, softened
– 4 cups powdered sugar
– 1/4 cup coconut milk
– 1 teaspoon vanilla extract
– 1 teaspoon coconut extract
– 2 cups shredded coconut, for coating
Instructions
1. Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in vanilla and coconut extracts.
6. Gradually add the dry ingredients, alternating with the coconut milk.
7. Pour half of the batter into the prepared pan. Spoon raspberry jam over the batter and swirl gently with a knife.
8. Pour the remaining batter on top and smooth the surface.
9. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cake to cool completely before frosting.
11. For the frosting, beat butter, powdered sugar, coconut milk, vanilla extract, and coconut extract until smooth and fluffy.
12. Spread the frosting evenly over the cake and press shredded coconut onto the surface.
13. Chill before serving for best results.
Notes
– For extra raspberry flavor, add fresh raspberries to the batter.
– Store the cake in an airtight container in the refrigerator for up to 3 days.
– Toasted coconut can be used for a richer, nutty flavor.
Nutrition
- Serving Size: 1 slice (1/10 cake)
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg