Fluffy Raspberry Swirl Coconut Snowball Cake Recipe

Sweet meets sophisticated in this delectable raspberry swirl coconut snowball cake that promises pure indulgence.

Layers of delicate coconut sponge intertwine with vibrant raspberry swirls, creating a dessert that dazzles both eye and palate.

Soft, pillowy textures meld with bright fruit notes in every decadent bite.

The cake balances tropical coconut richness against tangy raspberry complexity.

Delicate shredded coconut blankets the exterior, giving the dessert an elegant, snow-kissed appearance.

Elegant yet approachable, this showstopping cake transforms ordinary moments into memorable celebrations.

Each slice promises a journey of delightful flavor and stunning visual appeal that will leave you craving more.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Calories: 453 kcal

Servings: 13

Ingredients in Raspberry Swirl Snowball Cake

• All-Purpose Flour: Provides structure and helps bind the cake together, choose unbleached flour for best texture.
• Baking Powder: Ensures light and fluffy cake rise, check freshness by testing with water before using.
• Salt: Enhances overall flavor and balances sweetness, use fine sea salt for smooth distribution.

• Butter: Creates rich, tender crumb and adds luxurious flavor, use room temperature European-style butter for best results.
• Sugar: Provides sweetness and helps create tender cake texture, opt for fine granulated sugar.
• Eggs: Bind ingredients and add moisture, use fresh large eggs at room temperature.
• Vanilla Extract: Deepens flavor complexity, choose pure vanilla for authentic taste.
• Coconut Extract: Intensifies tropical coconut profile, select high-quality pure extract.
• Coconut Milk: Adds moisture and rich coconut flavor, use full-fat canned version for creamiest results.

• Raspberry Jam: Creates beautiful swirl effect and adds fruity brightness, select seedless jam for smooth texture.
• Powdered Sugar: Creates smooth, creamy frosting, sift to remove lumps.
• Shredded Coconut: Provides beautiful exterior coating and additional coconut flavor, use unsweetened for best control.
• Fresh Raspberries: Optional garnish that adds color and fresh contrast, choose plump, deeply colored berries.

Tools for Coconut Snowball Cake

• Electric mixer: Essential for beating butter, sugar, and creating smooth frosting.
• Large mixing bowls: Needed for combining cake batter ingredients.
• Medium mixing bowl: Used for whisking dry ingredients.
• 9-inch round cake pans: Crucial for baking cake layers.
• Parchment paper or cooking spray: Helps prevent cake from sticking.
• Wire cooling rack: Allows cakes to cool evenly after baking.
• Knife or skewer: Used for swirling raspberry jam into batter.
• Toothpick: Helps check cake doneness.
• Offset spatula or knife: Perfect for spreading frosting smoothly.
• Mixing spatula or wooden spoon: Helps fold ingredients together.

Steps to Bake Snowball Cake

• Prepare Baking Setup

Warm the oven and get your cake pans ready by greasing them smoothly.

• Create Cake Base

Whip butter and sugar until they become light and airy, then gently fold in eggs and fragrant extracts.

• Mix Batter Carefully

Blend dry ingredients and coconut milk into the mixture, alternating between them to create a silky smooth texture.

• Add Raspberry Swirl

Scatter raspberry jam across the cake batter, then use a knife to create beautiful marbled patterns throughout.

• Bake to Perfection

Cook the cake until it’s golden and a toothpick comes out clean, letting it rest briefly before cooling completely.

• Craft Creamy Frosting

Beat butter and powdered sugar into a fluffy cloud-like consistency, adding coconut milk for extra richness.

• Assemble and Decorate

Layer the cakes, spread frosting generously, and coat the entire cake with a soft blanket of shredded coconut.

• Final Touch

Sprinkle fresh raspberries on top for a pop of color and serve this dreamy dessert chilled.

Tips for Raspberry Coconut Perfection

• Tropical Texture Trick: Toast the shredded coconut before coating the cake for a deeper, nuttier flavor that adds delightful crunch and complexity.
• Make-Ahead Magic: Wrap the unfrosted cake layers in plastic wrap and freeze up to 2 weeks, allowing you to prepare components in advance for stress-free entertaining.
• Gluten-Free Swap: Replace all-purpose flour with a gluten-free blend to make this cake accessible for those with wheat sensitivities, ensuring everyone can enjoy this delicious dessert.
• Dairy-Free Option: Substitute butter with coconut oil and use dairy-free milk alternatives to transform this cake into a completely plant-based treat that doesn't compromise on richness or taste.
• Raspberry Remix: Experiment with different fruit preserves like strawberry or blackberry to create unique flavor variations that keep this dessert exciting and adaptable to personal preferences.

Serving the Snowball Cake

• Tropical Beach Party Centerpiece: Transform this stunning cake into a show-stopping dessert for summer gatherings, placing it on a colorful platter surrounded by fresh tropical fruits and edible flowers.
• Afternoon Tea Elegance: Slice the cake into delicate wedges and serve alongside Earl Grey tea, creating a sophisticated dessert experience that celebrates the cake's delicate raspberry and coconut flavors.
• Romantic Dessert Presentation: Drizzle extra raspberry sauce around each slice and add a sprinkle of toasted coconut flakes for an elevated, romantic plating that highlights the cake's beautiful swirled interior.
• Brunch Celebration Delight: Pair thin slices with champagne or mimosas, making this cake a luxurious addition to weekend brunch gatherings that will impress friends and family with its elegant appearance and complex flavor profile.

How to Store Coconut Snowball Cake

• Fridge-Ready Storage: Keep the cake covered in an airtight container in the refrigerator for up to 5 days. The cool environment helps maintain the frosting's texture and prevents coconut from becoming dry.
• Quick Room Temperature Trick: If serving within 24 hours, store the cake on a covered cake stand at room temperature. This keeps the coconut crisp and maintains the cake's delightful moisture.
• Freezer-Friendly Strategy: Wrap individual cake slices in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before enjoying, ensuring maximum flavor retention.
• Smart Slice Separation: Place parchment paper between cake slices when storing in the refrigerator. This prevents sticking and makes grabbing a quick piece super easy without damaging the beautiful raspberry swirl or coconut coating.

Fluffy Raspberry Swirl Coconut Snowball Cake Recipe

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4.8 from 23 reviews

• Total Time: 55 minutes
• Yield: 13 1x

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Description

Delectable raspberry swirl coconut snowball cake combines tropical sweetness with tangy fruit notes. Creamy coconut layers and raspberry ribbons create a memorable dessert you’ll savor with pure delight.

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Ingredients

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• 1 cup unsalted butter (softened)
• 4 large eggs
• 1 ¾ cups (350 g) granulated sugar
• 2 ½ cups (300 g) all-purpose flour
• 1 cup canned coconut milk (full-fat, well-shaken)
• ½ cup raspberry jam or preserves (seedless if preferred)
• 2 ½ tsp baking powder
• 1 tsp vanilla extract
• ½ tsp coconut extract (optional)
• ½ tsp salt
• 1 cup unsalted butter (softened)
• 4 cups (480 g) powdered sugar
• ¼ cup canned coconut milk (or regular milk)
• 1 tsp vanilla extract
• ½ tsp coconut extract (optional)
• 1 pinch of salt
• 2 to 3 cups sweetened shredded coconut
• Fresh raspberries (optional for garnish)

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Instructions

1. Preparation: Preheat oven to 350F (175C) and prepare two round cake pans by greasing or lining with parchment paper for seamless cake removal.
2. Dry Ingredients: Whisk flour, baking powder, and salt in a medium bowl, setting aside this foundational mixture.
3. Butter Mixture: Cream butter and sugar in a large bowl, beating until the mixture becomes light, fluffy, and pale in color.
4. Wet Ingredient Integration: Incorporate eggs one at a time, ensuring thorough mixing after each addition. Fold in vanilla and coconut extracts to elevate the flavor profile.
5. Batter Formation: Alternately blend dry ingredients and coconut milk into the butter mixture, mixing gently until just combined to preserve the cake’s delicate texture.
6. Jam Swirl: Distribute batter evenly between prepared pans, strategically dolloping raspberry jam across the surface and creating elegant swirling patterns with a knife.
7. Baking and Cooling: Bake for 25-30 minutes, testing doneness with a clean-emerging toothpick. Rest cakes in pans for 10 minutes before transferring to wire cooling racks to completely cool.
8. Frosting Creation: Whip butter until silky, gradually adding powdered sugar, coconut milk, vanilla, coconut extract, and a pinch of salt. Beat until the frosting reaches a cloud-like, spreadable consistency.
9. Cake Assembly: Once cooled, apply frosting between layers and across the entire cake surface, creating an even, smooth coating.
10. Final Touches: Generously coat the frosted cake with shredded coconut, pressing gently for complete coverage. Optionally, garnish with fresh raspberries and refrigerate until serving to maintain optimal texture and flavor.

Notes

• Master Swirl Technique: Use a toothpick or thin knife to create delicate raspberry swirls, moving in gentle figure-eight motions for an elegant marbled effect without overmixing the batter.
• Control Moisture Balance: Avoid overmixing cake batter to prevent tough texture; stop stirring exactly when ingredients are just combined to maintain the cake’s tender, light crumb.
• Prevent Coconut Clumping: Toast shredded coconut lightly before coating for enhanced flavor and prevent moisture absorption, ensuring a crisp, even exterior on the cake.
• Temperature Precision: Allow all ingredients to reach room temperature before mixing, especially butter and eggs, to create smoother batter and more consistent cake texture.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 453
• Sugar: 57 g
• Sodium: 170 mg
• Fat: 22 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 65 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 82 mg