If you have a soft spot for tropical flavors combined with a burst of bright berry sweetness, this Raspberry Swirl Coconut Snowball Cake Recipe is going to be your new favorite treat. Imagine a fluffy, moist cake layered with luscious coconut and swirled with vibrant raspberry jam, all enveloped in a dreamy coconut frosting and finished with a snowy coat of shredded coconut. Every bite feels like a celebration, blending creamy, fruity, and subtly nutty notes into a dessert that’s as joyful to make as it is to eat.
Ingredients You’ll Need
Creating the perfect Raspberry Swirl Coconut Snowball Cake Recipe starts with simple ingredients that each play an essential role in bringing out the cake’s flavor, texture, and visual appeal. These staples combine to create a moist, tender crumb, a tangy raspberry ripple, and a soft, snowy finish.
- All-purpose flour (2 1/2 cups): The foundation for the cake’s tender structure, providing a soft yet sturdy crumb.
- Baking powder (2 1/2 teaspoons): Helps the cake rise perfectly, making it light and fluffy.
- Salt (1/2 teaspoon): Balances sweetness and enhances all the flavors.
- Unsalted butter, softened (1 cup for cake + 1 cup for frosting): Brings richness and moisture to both cake and frosting for a luscious texture.
- Granulated sugar (1 3/4 cups): Adds sweetness and contributes to the cake’s tender crumb.
- Large eggs (4): Bind everything together and add to the cake’s structure and richness.
- Coconut extract (1 teaspoon cake + 1/2 teaspoon frosting): Infuses a delightful coconut aroma that pairs beautifully with the jam.
- Canned coconut milk, full-fat (1 cup + 2 tablespoons for frosting): Enhances moistness and intensifies coconut flavor throughout.
- Shredded sweetened coconut (1/2 cup in batter + 1 cup for coating): Adds chewy texture and creates that signature snowball look on the outside.
- Seedless raspberry jam (1/2 cup): The star swirl component, providing tart and fruity contrast.
- Lemon juice (1 teaspoon): Brightens the raspberry flavor in the swirl and balances sweetness in the cake.
- Powdered sugar (3 cups for frosting): Sweetens and smooths out the frosting for easy spreading.
- Pinch of salt for frosting: Keeps the frosting from being overly sweet and enhances depth of flavor.
How to Make Raspberry Swirl Coconut Snowball Cake Recipe
Step 1: Prepare Your Pans and Dry Ingredients
Start by preheating your oven to 350°F and greasing and flouring two 8-inch round cake pans to ensure your cakes release easily after baking. In a medium bowl, whisk together the flour, baking powder, and salt—these dry ingredients are your cake’s backbone, so mixing them well is key for even texture and lift.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy—this typically takes 2 to 3 minutes. This step is crucial because creaming incorporates air, which helps make your cake tender and airy.
Step 3: Incorporate Eggs and Coconut Extract
Add eggs one at a time, beating well after each addition to keep the mixture smooth and emulsified. Stir in the coconut extract, which introduces that unmistakable tropical note that makes this cake stand out.
Step 4: Alternate Dry Ingredients and Coconut Milk
Now, alternately add the flour mixture and coconut milk to your batter, starting and ending with the flour. This method ensures even mixing without overworking the batter, which helps maintain the cake’s tender crumb. Then gently fold in the shredded sweetened coconut, adding delightful texture and flavor throughout the layers.
Step 5: Add the Raspberry Swirl
Divide the batter evenly between your prepared pans. In a small bowl, mix the raspberry jam with lemon juice—this slight acidity balances the jam’s sweetness. Drop spoonfuls of this mixture on top of the cake batter and swirl gently with a knife to create that gorgeous marbled effect that defines this Raspberry Swirl Coconut Snowball Cake Recipe.
Step 6: Bake and Cool
Bake the cakes for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Once out of the oven, let them cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely—cool cakes are easier to frost and assemble perfectly.
Step 7: Make the Coconut Frosting
Beat softened butter until creamy, then gradually add powdered sugar, coconut milk, coconut extract, and a pinch of salt. Beat until fluffy and spreadable. This frosting is rich and smooth, marrying beautifully with the cake’s flavors.
Step 8: Assemble and Coat Your Cake
Place one cake layer on your serving plate and spread a generous amount of frosting over the top. Add the second layer and frost the entire outside of the cake. Finally, press shredded coconut all over to create that iconic “snowball” look that’s as inviting as it is delectable. Chill for 20 to 30 minutes to set before slicing for clean, pretty servings.
How to Serve Raspberry Swirl Coconut Snowball Cake Recipe
Garnishes
Sprinkle some fresh raspberries or delicate edible flowers on top to add a pop of color and freshness. A light dusting of powdered sugar can also enhance the cake’s snowy aesthetic while adding a touch of sweetness.
Side Dishes
This cake pairs delightfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to complement the coconut and raspberry flavors. For a refreshing contrast, serve alongside a fresh fruit salad featuring tropical fruits like mango or pineapple.
Creative Ways to Present
For parties or special occasions, consider serving the cake on a rustic wooden platter or a brightly colored cake stand to highlight its vibrant swirl and snowy coating. You can also cut the cake into petite squares for a charming dessert buffet, giving everyone a chance to savor this tropical beauty.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or place it in an airtight container and store it in the refrigerator. This ensures the cake stays moist and fresh for up to 3 days. Remember to bring slices to room temperature before serving to allow all the flavors to shine.
Freezing
This Raspberry Swirl Coconut Snowball Cake Recipe freezes beautifully. Wrap the cake tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 2 months. Thaw overnight in the refrigerator for best results, then bring to room temp before serving.
Reheating
Since this is a cake best enjoyed fresh or chilled, reheating is not recommended. Simply allow the cake to sit at room temperature for 30 minutes before serving to recapture the ideal texture and flavor of the frosting and cake layers.
FAQs
Can I use fresh raspberries instead of jam?
Fresh raspberries are wonderful but will not create the same swirl effect as the jam. To mimic the swirl, you could gently mash fresh raspberries with a bit of sugar and a touch of lemon juice, but keep in mind it might affect the cake’s moisture and texture slightly.
Is this cake gluten-free friendly?
The traditional recipe uses all-purpose flour, but you can try a gluten-free baking mix that’s designed as a 1:1 substitute to maintain the cake’s texture. Testing and slight adjustments might be necessary to get the perfect crumb.
Can I make the cake layers in advance?
Absolutely! You can bake the layers a day ahead, wrap them well, and refrigerate. Bring them to room temperature before frosting and assembling for the best results.
What is the best way to get clean slices of this cake?
Chill the coated cake for at least 20–30 minutes so the frosting firms up. Use a sharp knife, and for the cleanest cuts, wipe the blade between slices.
Can I substitute the coconut milk with regular milk?
While regular milk will work for the baking process, using coconut milk greatly enhances the coconut flavor and richness in this dessert. If coconut flavor isn’t a priority, regular milk can be a suitable substitute.
Final Thoughts
There’s something truly special about the Raspberry Swirl Coconut Snowball Cake Recipe that makes every bite feel like a celebration of tropical sweetness and berry brightness combined into one stunning dessert. Whether it’s a holiday treat or an everyday indulgence, this cake never fails to bring smiles and happy moments to the table. I can’t wait for you to try it and make it your new go-to showstopper dessert!
Print
Raspberry Swirl Coconut Snowball Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Swirl Coconut Snowball Cake is a moist and fluffy layered dessert featuring a delicate coconut-flavored cake with a luscious raspberry jam swirl. The cake is generously frosted with creamy coconut buttercream and coated in sweet shredded coconut to create a beautiful snowball effect, making it perfect for holiday celebrations or any special occasion.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon coconut extract
- 1 cup canned coconut milk, full-fat
- 1/2 cup shredded sweetened coconut
- 1/2 cup seedless raspberry jam
- 1 teaspoon lemon juice
- 1 cup sweetened shredded coconut (for coating)
Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons coconut milk
- 1/2 teaspoon coconut extract
- Pinch of salt
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar until the mixture becomes light, pale, and fluffy, approximately 2 to 3 minutes.
- Add eggs and flavor: Incorporate the eggs one at a time into the butter-sugar mixture, beating thoroughly after each addition. Then mix in the coconut extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry flour mixture alternated with the canned coconut milk, beginning and ending with the flour. Stir in the shredded sweetened coconut until evenly distributed.
- Divide batter and add raspberry swirl: Evenly divide the batter between the two prepared pans. In a small bowl, mix the raspberry jam with lemon juice. Drop spoonfuls of the jam mixture over the batter in each pan, then gently swirl with a knife to create a marbled effect.
- Bake: Place the pans in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Make the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, coconut milk, coconut extract, and a pinch of salt, beating until the frosting is light, fluffy, and spreadable.
- Assemble cake: Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second layer over it and frost the top and sides evenly.
- Coat with shredded coconut: Press the sweetened shredded coconut all over the frosted cake to create a snowy, textured coating.
- Chill and serve: Chill the cake for 20 to 30 minutes to set the frosting for cleaner slices before serving.
Notes
- For enhanced raspberry flavor, spread a thin layer of extra raspberry jam between the cake layers before frosting.
- Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving to enjoy the best texture and flavor.
