Raspberry Coconut Snowball Cake Recipe

If you’ve been dreaming of a cake that’s light, fluffy, and bursting with tropical flavor, then you’re in for a real treat. I’m about to share my all-time favorite Raspberry Coconut Snowball Cake Recipe that’s become a staple in my kitchen — and trust me, it’s fan-freaking-tastic. You’ll find that the delicate coconut-infused layers combined with the tangy raspberry swirl and creamy frosting create a beautiful balance that’s as stunning as it is delicious. Stick with me, and I’ll walk you through everything you need to know to nail this cake, whether you’re a baking newbie or a seasoned pro!

this Recipe

Ingredients You’ll Need

This Raspberry Coconut Snowball Cake Recipe uses simple pantry staples with a playful tropical twist. I always recommend using good-quality extracts and full-fat canned coconut milk — they make a huge difference in flavor and moisture.

• All-purpose flour: The base of our cake for structure — I usually sift it to avoid lumps and ensure a fluffy crumb.
• Baking powder and baking soda: Leavening agents that help the cake rise beautifully.
• Salt: Balances the sweetness and enhances all the flavors.
• Unsalted butter: Makes the cake rich without adding extra salt; softened for easy mixing.
• Granulated sugar: Sweetens the cake while helping with texture.
• Vanilla extract: Warms up the flavor profile making the cake taste homey and comforting.
• Coconut extract: The key ingredient delivering that island vibe we’re aiming for.
• Almond extract: Used sparingly, it adds a subtle nutty depth that pairs surprisingly well with coconut.
• Egg whites: Lighten the batter for a soft, airy cake—beaten until foamy for the best lift.
• Canned coconut milk: Adds coconut flavor and moisture; I always shake the can well before measuring.
• Sour cream: Keeps the cake tender and adds a gentle tang that balances sweetness nicely.
• Coconut oil: Slightly liquified for easy mixing and contributes to moistness.
• Unsweetened shredded coconut: Adds texture inside the cake, giving delightful little bursts of coconut.
• Unsalted butter (for frosting): Creamy base to the luscious coconut cream cheese frosting.
• Cream cheese: Gives the frosting that perfect tang and creaminess we all love.
• Salt (for frosting): Balances the sweetness.
• Confectioners’ sugar: Create that fluffy texture in the frosting.
• Raspberry preserves: The star swirl flavor that contrasts beautifully with coconut.
• Shredded coconut (for decorating): Toast or raw; I prefer to keep it raw for a bright white, snowy look.

Variations

One of the best parts of this Raspberry Coconut Snowball Cake Recipe is how versatile it is. I’ve played around with a few twists based on what I had on hand, and I encourage you to make it your own — whether it’s adjusting for dietary needs or switching up the flavors.

• Gluten-Free Version: I swapped in a 1-to-1 gluten-free flour blend and it turned out wonderfully without sacrificing texture.
• Vegan Adaptation: Use aquafaba in place of egg whites and dairy-free cream cheese and butter alternatives. It takes a little extra care, but you’ll still get that fluffy, tropical goodness.
• Berry Swaps: If fresh raspberries aren’t easy to find, blackberry or strawberry preserves work beautifully for the swirl.
• Toasted Coconut Topping: For a richer, nuttier flavor, I like to toast the shredded coconut lightly before decorating — just be sure to watch it closely so it doesn’t burn.

How to Make Raspberry Coconut Snowball Cake Recipe

Step 1: Prepping and Mixing the Coconut Cake Batter

Start by preheating your oven to 350°F and prepping your cake pans — this recipe calls for three 9-inch rounds, so grease and line the pans well with parchment paper. Trust me, you want clean release and neat edges. Next, sift together your dry ingredients to keep the cake light and lump-free.

I love whipping the butter first until it’s creamy and then gradually adding in sugar; beating it on high speed is my secret for a fluffy batter. Then, add the extracts, and gently fold in those aerated egg whites in batches to keep that airiness. The juggling act between your dry ingredients and the coconut milk-sour cream mixture — added alternately — is crucial for a tender crumb. Don’t overmix here, just combine!

Once you add the coconut oil and shredded coconut folded in, your cake batter is ready to portion out into your pans — I weigh mine to keep layers even, around 510 grams per pan. Bake for about 20 minutes until the edges are golden and a toothpick comes out clean. Cooling the cakes first in the pans for 20 minutes before transferring to racks helps them firm up without breaking — patience is key here!

Step 2: Whipping Up the Coconut Cream Cheese Frosting

The magic here is beating the butter and cream cheese until totally smooth — this takes about two minutes. If you’re a frosting fanatic like me, you’ll love the creamy texture you get waiting for those fluffy peaks to develop. Add in the vanilla, salt, coconut extract, and a touch of coconut milk for that luscious flavor and silky consistency.

Slowly sift in your powdered sugar, quarter cup at a time, so it incorporates without a cloud of sugar dust. After everything is combined, crank the mixer to high for a couple minutes until it’s light and airy enough to spread like a dream.

Step 3: Assembling Your Raspberry Coconut Snowball Cake

Using a long serrated knife, trim off any domed tops of your cakes for an even stack. I remember the first time I skipped this step — the cake wobbled a lot! Starting with one layer, spread a whole cup of that dreamy frosting, then add a thin 1/4 cup of raspberry preserves on top for that gorgeous swirl effect once you slice into the cake.

Repeat this for the next layer, then place your final layer on top and slather the rest of the frosting all over the cake — sides and top. Finally, press shredded coconut gently around the edges and sprinkle a generous amount on top to achieve that classic snowball effect. If you’re impatient like me, let the cake settle for about 30 minutes before slicing — it helps everything set up perfectly.

How to Serve Raspberry Coconut Snowball Cake Recipe

Garnishes

I love keeping the garnish simple but elegant. Fresh raspberries and a light dusting of powdered sugar on top add a beautiful pop of color and freshness that complements the sweetness of the cake. Sometimes, I’ll add a few mint leaves just for a hint of green that brightens the presentation — especially during spring and summer gatherings.

Side Dishes

This cake pairs wonderfully with a light, refreshing side like a citrus salad or a simple mixed berry compote. For a cozy touch, I sometimes serve it alongside a cup of hot chai tea or a cold glass of coconut water — both pair perfectly with the tropical flavors.

Creative Ways to Present

For special occasions, I’ve tried turning this cake into elegant mini sandwiches: slicing the layer cakes thinner and sandwiching them with raspberry jam and frosting, then rolling the edges in coconut for cute, portable treats. It’s a crowd-pleaser at baby showers and birthday parties! You can also try piping rosettes of frosting on the top with more coconut sprinkled lightly for that haute pâtisserie feel.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Raspberry Coconut Snowball Cake refrigerated in an airtight container. I’ve found it stays moist and delicious for up to 4 days, and actually, the flavors deepen beautifully after a day or two — if you can resist eating it immediately!

Freezing

I’ve frozen slices wrapped tightly in plastic wrap and then foil for up to 3 months with great success. When you want to thaw, move them to the fridge overnight — it prevents any sogginess and keeps the frosting intact.

Reheating

This cake is best served chilled or at room temperature, so reheating isn’t usually necessary. But if you want a softer slice, let it sit out for 30 minutes to come to room temp before enjoying. Resist the microwave unless you want melted frosting, which is sometimes a happy accident!

FAQs

Final Thoughts

I absolutely love how this Raspberry Coconut Snowball Cake Recipe brings a little sunshine to my kitchen, even on the dreariest of days. The blend of coconut and raspberry creates a flavor that feels both indulgent and fresh, perfect for any occasion or just because. When I first baked it, my family went crazy over the moist crumb and creamy frosting — it quickly became our go-to celebration cake. I’m sure you’ll enjoy making it as much as eating it, especially with the tips and tricks I’ve shared. So grab your mixing bowl, and let’s get snowy in the kitchen!

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