Description
This Raspberry Coconut Snowball Cake is a delightful, moist dessert combining the tropical flavor of unsweetened coconut flakes with the fresh tartness of raspberries. Baked to a golden brown perfection and dusted with powdered sugar, this cake offers a perfect balance of sweetness and freshness, ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsweetened coconut flakes
Wet Ingredients
- 2 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
Other
- 1 cup fresh raspberries
- ¼ cup powdered sugar (for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined to ensure consistent flavor and texture.
- Add Coconut Flakes: Stir the unsweetened coconut flakes into the dry mixture thoroughly for an even distribution of coconut flavor throughout the cake.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, whole milk, and vanilla extract until the mixture is frothy and well blended to promote a light cake texture.
- Combine Wet and Dry Mixtures: Slowly pour the wet ingredients into the dry mixture and fold gently until just combined, being careful not to overmix to keep the cake tender.
- Fold in Raspberries: Carefully fold in the fresh raspberries to avoid crushing them, preserving their shape and bursts of tart flavor within the cake.
- Bake: Pour the batter into the prepared cake pan and bake in the preheated oven for 25-30 minutes, or until the cake turns golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10 minutes to set before transferring it to a wire rack to cool completely, which helps maintain moisture and texture.
- Finish: Once the cake is completely cooled, dust the top with powdered sugar to give the appearance of snowballs and add a touch of sweetness before serving.
Notes
- Use fresh raspberries for the best flavor and texture; frozen raspberries may release too much moisture and affect baking.
- Be gentle when folding the wet and dry ingredients, as well as the raspberries, to avoid overmixing or breaking the berries.
- If you prefer, you can substitute whole milk with buttermilk for a richer flavor and tender crumb.
- For a nuttier flavor, lightly toast the coconut flakes before adding them to the batter.
- Ensure the cake is fully cooled before dusting with powdered sugar to prevent melting and clumping.
