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
Scale
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.
