Description
Raspberry swirl coconut snowball cake delivers a delightful dance of tropical flavors and winter-inspired elegance. Creamy coconut layers intertwine with tart raspberry ribbons, creating a dessert that brings pure bliss to your palate and leaves you craving another indulgent slice.
Ingredients
Scale
Cake Ingredients:
- 1 ¾ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup canned coconut milk (full-fat, well-shaken)
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional)
- ½ cup raspberry jam or preserves (seedless if preferred)
Frosting Ingredients:
- 4 cups powdered sugar
- 1 cup unsalted butter, softened
- ¼ cup canned coconut milk (or regular milk)
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional)
- 1 pinch of salt
Decoration Ingredients:
- 2 to 3 cups sweetened shredded coconut
- Fresh raspberries (optional for garnish)
Instructions
- Meticulously prepare the cake workspace by warming the oven to 350F (175C). Carefully grease two round cake pans or line with parchment paper to ensure smooth cake release.
- Create a dry ingredient foundation by whisking flour, baking powder, and salt in a medium mixing bowl. Temporarily set aside this delicate mixture.
- Cream butter and sugar in a large bowl, transforming the ingredients into a light, airy mixture through vigorous beating until the texture becomes fluffy and pale.
- Introduce eggs individually to the butter mixture, thoroughly incorporating each one before adding the next. Gently fold in vanilla and coconut extracts to enhance the flavor profile.
- Gradually merge dry ingredients and coconut milk into the batter, alternating between the two. Mix with a gentle hand, stopping precisely when ingredients are just combined to maintain a tender crumb.
- Distribute batter evenly between prepared pans. Dollop raspberry jam across the surface, then use a knife to create elegant swirling patterns throughout the cake layers.
- Transfer pans to the preheated oven, baking for approximately 25-30 minutes. Verify doneness by inserting a toothpick, which should emerge clean. Allow cakes to rest in pans for 10 minutes before transferring to wire cooling racks.
- Craft the frosting by whipping butter until silky smooth. Gradually introduce powdered sugar, then blend in coconut milk, vanilla, coconut extract, and a subtle salt pinch. Beat until the mixture reaches a cloud-like, spreadable consistency.
- Once cakes have completely cooled, apply frosting between layers and across the entire cake surface, creating an even, smooth coating.
- Generously coat the frosted cake with shredded coconut, pressing gently to ensure complete coverage. Optional: Embellish with fresh raspberries for a stunning visual presentation. Refrigerate until serving time to maintain optimal texture and flavor.
Notes
- Customize the cake’s sweetness by adjusting the raspberry jam swirls, creating a more intense or subtle fruity flavor profile.
- Replace dairy milk with almond or oat milk for a fully plant-based version that maintains the cake’s creamy texture.
- Toast the shredded coconut before coating for an extra nutty depth and enhanced aromatic experience.
- Use frozen raspberries if fresh aren’t available, ensuring they’re thawed and well-drained to prevent excess moisture in the batter.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg