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.
Ingredients
Scale
- 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)
Instructions
- Preparation: Preheat oven to 350F (175C) and prepare two round cake pans by greasing or lining with parchment paper for seamless cake removal.
- Dry Ingredients: Whisk flour, baking powder, and salt in a medium bowl, setting aside this foundational mixture.
- Butter Mixture: Cream butter and sugar in a large bowl, beating until the mixture becomes light, fluffy, and pale in color.
- 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.
- 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.
- Jam Swirl: Distribute batter evenly between prepared pans, strategically dolloping raspberry jam across the surface and creating elegant swirling patterns with a knife.
- 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.
- 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.
- Cake Assembly: Once cooled, apply frosting between layers and across the entire cake surface, creating an even, smooth coating.
- 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