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Raspberry Coconut Snowball Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 94 reviews
  • Author: Hannah
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 1 cake (3 layers serving about 12 slices) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Raspberry Swirl Coconut Snowball Cake is a decadent and fluffy coconut-flavored layer cake swirled with vibrant raspberry preserves, topped with a creamy coconut cream cheese frosting and generous shredded coconut decoration. Enjoy moist layers infused with coconut extracts, lightened with egg whites, and balanced with tangy sour cream and coconut milk. Perfect for tropical-inspired celebrations or a special dessert to impress family and friends.

Ingredients

Scale

For the Coconut Cake:

  • 2 and 1/2 cups (310 grams) all-purpose flour
  • 1 Tablespoon (13 grams) baking powder
  • 1/2 teaspoon (2 grams) baking soda
  • 3/4 teaspoon (4 grams) salt
  • 1/2 cup (113 grams) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (298 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 and 1/2 teaspoons coconut extract
  • 1/4 teaspoon almond extract
  • 6 large egg whites, lightly beaten until foamy on top
  • 1 cup (227 grams) canned coconut milk
  • 1/2 cup (113 grams) sour cream, at room temperature
  • 1/3 cup (67 grams) unrefined coconut oil, liquified
  • 1 cup (54 grams) unsweetened shredded coconut

For the Coconut Cream Cheese Frosting:

  • 1 cup (226 grams) unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon coconut extract
  • 3 Tablespoons canned coconut milk
  • 4 and 1/2 cups (510 grams) confectioners’ sugar
  • 1/2 cup raspberry preserves
  • 2 cups (108 grams) shredded coconut, for decorating

Instructions

  1. Prepare the Cake Pans: Preheat the oven to 350°F (177°C). Generously grease the bottom and sides of three 9-inch round cake pans and line them with parchment paper rounds. Set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: Using a stand mixer with the paddle attachment or a handheld mixer, beat the softened butter on medium-high speed until smooth and creamy, about 1 minute. Gradually add the granulated sugar, then beat on high speed for 2 minutes until light and fluffy.
  4. Add Extracts: Beat in the vanilla extract, coconut extract, and almond extract until combined.
  5. Incorporate Egg Whites: Reduce mixer speed to low. Add the lightly beaten egg whites in three additions, beating well after each addition. Scrape the sides and bottom of the bowl frequently to ensure even mixing.
  6. Combine Coconut Milk and Sour Cream: In a spouted measuring cup, mix the canned coconut milk with the sour cream until smooth.
  7. Alternate Adding Flour and Wet Mixture: With mixer on low speed, add the flour mixture in three additions, alternating with the coconut milk and sour cream mixture. Begin and end with the flour mixture. Mix until just combined.
  8. Add Oil and Coconut: Beat in the liquefied coconut oil until just combined. Fold in the shredded coconut using a rubber spatula, mixing gently until evenly incorporated.
  9. Divide and Bake: Evenly divide the batter among the prepared pans (about 510 grams per pan). Smooth the tops. Bake for 20 minutes or until the edges are lightly browned and a toothpick inserted into the center comes out clean.
  10. Cool the Cakes: Allow the cakes to cool in the pans on wire racks for 20 minutes. Then invert the cake layers onto cooling racks and let cool completely.
  11. Make the Frosting: Beat unsalted butter and cream cheese together at medium-high speed in a stand or handheld mixer until completely smooth, about 2 minutes. Add vanilla extract, salt, coconut extract, and coconut milk, mixing until incorporated.
  12. Add Confectioners’ Sugar: Reduce speed to low and gradually add sifted confectioners’ sugar, 1/4 cup at a time, beating well after each addition. Once all sugar is added, increase speed to high and beat for 2 minutes until super fluffy.
  13. Trim Cake Layers: Using a serrated knife, trim any domed tops off each cake layer for an even stack. Skip if layers are flat.
  14. Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread 1 cup of frosting evenly on top, then spread 1/4 cup raspberry preserves over the frosting.
  15. Repeat Layering: Add the second cake layer and repeat frosting and preserves application. Top with the last cake layer.
  16. Frost Entire Cake: Apply the remaining frosting over the top and sides of the assembled cake evenly.
  17. Decorate with Coconut: Gently press shredded coconut around the sides of the cake using your hands, then sprinkle remaining coconut on top generously.
  18. Set and Serve: Allow the frosted cake to set for 30 minutes before slicing. Slice and serve as a delightful coconut and raspberry dessert.

Notes

  • For best results, use room temperature ingredients to ensure smooth batter and frosting.
  • Be careful not to overmix the batter once the flour is added to maintain cake lightness.
  • Make sure the cream cheese is fully softened to avoid lumps in frosting.
  • This cake keeps well if stored covered in the refrigerator for up to 3 days.
  • For an extra raspberry swirl, gently ripple additional preserves into the frosting before assembling.
  • Unsweetened shredded coconut is preferred for a balanced sweetness in the cake layers.
  • Line the cake pans with parchment for easy removal and cleaner edges.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 420
  • Sugar: 34g
  • Sodium: 210mg
  • Fat: 25g
  • Saturated Fat: 17g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 70mg

Find it online: https://cookesrecipes.com/raspberry-coconut-snowball-cake-recipe/