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Raspberry Swirl Coconut Snowball Cake

Raspberry Swirl Coconut Snowball Cake is Amazing—3 Steps.

  • Author: Myar Nasser
  • Total Time: 1 hour 30 minutes
  • Yield: 8–10 servings 1x
  • Diet: Vegetarian

Description

Raspberry Swirl Coconut Snowball Cake is a light, fluffy coconut cake swirled with vibrant raspberry preserves and finished with whipped cream and shredded coconut to create a magical snowball effect. This show-stopping dessert is perfect for holidays and celebrations, offering tropical flavor, creamy texture, and stunning presentation in just a few steps.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup coconut milk
  • 1 cup shredded sweetened coconut
  • 1 cup raspberry preserves, slightly warmed
  • 2 cups whipped cream, stabilized or store-bought
  • 1 cup shredded sweetened coconut, for decoration

Instructions

  1. Preheat oven to 175°C and grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Gradually add the dry ingredients, alternating with coconut milk, mixing until just combined.
  6. Fold in shredded coconut.
  7. Pour batter into prepared pan and smooth the top.
  8. Spoon raspberry preserves over the batter and gently swirl with a knife.
  9. Bake until a toothpick inserted into the center comes out clean.
  10. Let cake cool completely.
  11. Frost with whipped cream and press shredded coconut all over the outside to create the snowball effect.
  12. Chill before slicing for clean, beautiful pieces.

Notes

  • Let the cake cool completely before frosting to prevent the whipped cream from melting.
  • For a neater swirl, warm the raspberry preserves slightly so they swirl easily.
  • Refrigerate the frosted cake to help the whipped cream set before slicing.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 360
  • Sugar: 28 g
  • Sodium: 110 mg
  • Fat: 22 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 75 mg

Keywords: raspberry swirl coconut snowball cake, coconut cake, raspberry dessert, festive dessert, tropical cake, whipped cream frosting

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Find it online: https://www.allensrecipes.com/raspberry-swirl-coconut-snowball-cake/