If you’re longing for a dreamy dessert that feels like a festive hug in cake form, the Raspberry Swirl Coconut Snowball Cake Recipe is your new best friend. This cake brings together fluffy coconut-flavored layers with vibrant swirls of raspberry preserves, all wrapped in a cloud of whipped cream and toasted coconut. Whether you’re celebrating a special occasion or just indulging a craving, this cake’s perfect balance of sweet, tart, and tropical flavors will make it an instant showstopper at your table.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that blend harmoniously to deliver an unforgettable taste and texture. Each element, from the rich coconut milk to the luscious raspberry preserves, plays a crucial role in creating that iconic snowball appearance and irresistible flavor.
- All-purpose flour (2 1/2 cups): Provides the sturdy yet tender structure for the cake layers.
- Baking powder (2 teaspoons) and baking soda (1/2 teaspoon): Work together to give the cake its light and airy crumb.
- Salt (1/2 teaspoon): Balances sweetness while enhancing other flavors.
- Unsalted butter, softened (1 cup): Adds richness and moistness for a tender crumb.
- Granulated sugar (1 3/4 cups): Sweetens the cake and helps create a beautiful, tender texture.
- Large eggs (4): Bind ingredients and contribute to the cake’s fluffiness.
- Vanilla extract (1 teaspoon): Adds sweet warmth and depth of flavor.
- Coconut extract (1/2 teaspoon): Intensifies the tropical essence of the cake.
- Full-fat canned coconut milk (1 cup): Infuses moistness and subtle coconut flavor.
- Sour cream (1/2 cup): Enhances tenderness and adds mild tang.
- Sweetened shredded coconut (1/2 cup for batter, 1 1/2 cups for coating): Gives delightful texture and that signature coconut “snowball” look.
- Raspberry preserves or jam, seedless (1/2 cup): Brings fruity brightness and beautiful swirls through the layers.
- Heavy whipping cream (2 cups): Whipped into a luscious topping that holds the coconut coating.
- Powdered sugar (1/4 cup): Sweetens the whipped cream without graininess.
- Vanilla extract (1 teaspoon for whipped topping): Adds smooth flavor to the topping.
How to Make Raspberry Swirl Coconut Snowball Cake Recipe
Step 1: Prep Your Pans and Dry Ingredients
Start by prepping two 8-inch round cake pans—grease, flour, and line the bottoms with parchment paper to ensure an effortless release after baking. Then, whisk together all the dry ingredients—flour, baking powder, baking soda, and salt—in a medium bowl. This step ensures everything is well combined and evenly distributed for consistent rising and texture.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 3 to 4 minutes. This aerates the butter, making your cake light and tender. It’s worth lingering on this step to get that perfect fluffy base for your cake layers.
Step 3: Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla and coconut extracts, infusing the batter with those signature warm and tropical aromas that make this cake so inviting.
Step 4: Combine Wet and Dry Mixtures Alternately
Whisk the coconut milk and sour cream together until smooth in a separate bowl. Now, add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk mixture. Start and finish with the dry ingredients, folding gently to avoid toughening the batter. This delicate mixing helps keep your cake ultra-moist and tender.
Step 5: Fold in Shredded Coconut
Gently fold in the shredded coconut to bring that wonderful texture and bursts of coconut flavor throughout the cake, making it sniff-worthy even before baking.
Step 6: Swirl Raspberry Preserves and Bake
Divide the batter evenly between the two prepared pans. Drop small spoonfuls of raspberry preserves over each batter surface, then swirl lightly with a knife to create that gorgeous, marbled effect. Pop the pans into a preheated 350°F oven and bake for 30 to 35 minutes. Your cake is ready when a toothpick inserted in the center comes out clean and the edges pull away slightly from the pans.
Step 7: Cool and Prepare the Whipped Cream Topping
Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely. Meanwhile, whip the heavy cream with powdered sugar and vanilla until stiff peaks form—this luscious topping holds everything together and adds a dreamy lightness.
Step 8: Assemble and Coat Your Cake
Place one cake layer on your serving plate and spread a thick layer of the whipped cream over it. Stack the second layer on top, then cover the entire cake with the remaining whipped cream. Finally, press the sweetened shredded coconut onto all sides and the top to give the cake its snowball appearance that’s as fun to look at as it is to eat. Chill for at least an hour to let everything set perfectly.
How to Serve Raspberry Swirl Coconut Snowball Cake Recipe
Garnishes
Enhance your Raspberry Swirl Coconut Snowball Cake Recipe with fresh raspberries or a sprinkle of toasted coconut for contrast in texture and flavor depth. A few edible flowers or a dusting of powdered sugar can transform it into a showstopper for any celebration.
Side Dishes
This cake pairs wonderfully with a simple bowl of vanilla ice cream or a light fruit salad. The creamy and fruity sides highlight the cake’s rich coconut and raspberry flavors without overwhelming your palate.
Creative Ways to Present
For an extra special presentation, serve slices on elegant plates alongside fresh mint leaves or drizzle a raspberry coulis around each serving. You can even use individual glass trifle cups layering cake chunks, whipped cream, and fresh raspberries for a playful twist on the Raspberry Swirl Coconut Snowball Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake tightly covered in the refrigerator for up to 24 hours to maintain its moistness and fresh whipped cream topping. A cake dome or airtight container will help prevent the shredded coconut from drying out or absorbing fridge odors.
Freezing
If you want to freeze the cake, it’s best to do so before adding the whipped cream and shredded coconut coating. Wrap the un-frosted layers tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before assembling and decorating to enjoy a freshly made feel.
Reheating
This cake is best served chilled, so reheating isn’t recommended. Instead, let it come to cool room temperature if taken straight from the fridge, allowing the flavors to shine through beautifully.
FAQs
Can I use fresh raspberries instead of raspberry preserves?
Fresh raspberries can be used but they won’t give the same concentrated swirl effect and may add extra moisture. If you love fresh fruit, try layering fresh raspberries between the cake layers along with preserves for a fresh and vibrant touch.
Is there an alternative to canned coconut milk?
Full-fat canned coconut milk gives the best moistness and flavor. However, you can substitute with regular milk plus a little coconut extract, keeping in mind the flavor will be less intense.
Can I make this cake dairy-free?
Yes! Substitute dairy butter with a vegan alternative, use coconut-based sour cream, and whip coconut cream instead of heavy cream. This way, you still get that beautiful coconut flavor and creamy texture.
How do I avoid the shredded coconut from turning soggy?
Press the shredded coconut gently but firmly onto the whipped cream coating, and avoid covering the cake until just before serving to keep it fresh and flaky.
What’s the best way to get that perfect raspberry swirl?
Drop small spoonfuls of preserves on the batter surface and swirl gently with the tip of a knife. Too much swirling can blend the jam into the batter, so keep it light to maintain distinct swirls.
Final Thoughts
This Raspberry Swirl Coconut Snowball Cake Recipe is a delightful adventure packed with tropical flavors and a stunning presentation. Once you try it, you’ll find yourself reaching for it again and again for family gatherings, holidays, or simply because you deserve a slice of happiness. So roll up your sleeves, gather your ingredients, and dive into creating this enchanting cake that’s bound to become a beloved classic in your kitchen!
Print
Raspberry Swirl Coconut Snowball Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Swirl Coconut Snowball Cake is a delightful and festive dessert featuring light coconut-flavored cake layers swirled with sweet raspberry preserves and coated with fluffy whipped cream and shredded coconut. Perfect for holiday celebrations or any special occasion, this cake combines tropical coconut essence with tangy raspberry for a refreshing and indulgent treat.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup canned coconut milk, full-fat
- 1/2 cup sour cream
- 1/2 cup sweetened shredded coconut
- 1/2 cup raspberry preserves or jam, seedless
Whipped Topping
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Coating
- 1 1/2 cups sweetened shredded coconut
Instructions
- Prepare Cake Pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking and ensure easy removal of the cakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt throughout the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, about 3 to 4 minutes. This step incorporates air to make the cake tender.
- Add Eggs and Extracts: Add the eggs one at a time into the creamed butter and sugar, beating well after each addition to fully incorporate. Mix in the vanilla extract and coconut extract to infuse the batter with flavor.
- Combine Coconut Milk and Sour Cream: In a separate bowl, whisk together the full-fat coconut milk and sour cream until smooth. This mixture adds moisture and richness to the cake.
- Alternate Mixing Wet and Dry Ingredients: Add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk mixture—beginning and ending with the dry ingredients. Gently fold in 1/2 cup of shredded coconut to add texture and flavor.
- Swirl in Raspberry Preserves: Divide the batter evenly between the prepared cake pans. Spoon small dollops of raspberry preserves over the batter in each pan. Using a knife, swirl the preserves lightly through the batter for a marbled effect.
- Bake the Cakes: Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean. This ensures the cakes are fully cooked but still moist.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes to set. Then transfer them to wire racks to cool completely, preventing sogginess when frosting.
- Prepare Whipped Cream Topping: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. This creates a light and fluffy frosting to complement the cake.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of whipped cream on top, then set the second cake layer over it. Cover the entire cake with the remaining whipped cream evenly.
- Apply Coconut Coating: Gently press the shredded coconut onto the top and sides of the cake to create a snowball-like appearance, adding visual appeal and extra coconut flavor.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the whipped cream to firm up for easier slicing.
Notes
- For a more intense raspberry flavor, double the amount of raspberry preserves and add an extra layer of preserves between the cake layers.
- This cake can be made ahead by assembling and storing it covered in the refrigerator for up to 24 hours, making it convenient for events.
