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
Scale
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.
