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