Raspberry Swirl Coconut Snowball Cake

The Raspberry Swirl Coconut Snowball Cake is a stunning, fluffy dessert that tastes just as heavenly as it looks. With soft layers of vanilla cake swirled with tangy raspberry, a creamy coconut frosting, and a generous coating of shredded coconut, this cake delivers a dreamy balance of fruity, sweet, and tropical flavors. Shaped like a snowball and perfect for special occasions, it’s a showstopper that’s surprisingly easy to make.

Why You’ll Love This Recipe

• Beautiful presentation with a fun snowball shape
• Delicious flavor combo of raspberry and coconut
• Light, fluffy texture with fruity swirls
• Ideal for holidays, birthdays, or bridal showers
• Coconut lovers will be obsessed
• Easy to make with basic baking skills
• Can be made ahead of time
• Moist, tender crumb that stays fresh
• Customizable with different fruits or fillings
• Looks impressive, tastes even better

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Vanilla extract
• Milk or coconut milk
• Raspberry jam or preserves (seedless preferred)
• Shredded sweetened coconut
• Cream cheese (for frosting)
• Powdered sugar
• Optional: fresh raspberries, lemon zest, or coconut extract

directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 2.5–3-quart oven-safe bowl or use two hemisphere cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then add vanilla extract.
5. Alternate adding the dry ingredients and milk, mixing just until combined.
6. Pour half the batter into the prepared bowl or pan. Dollop raspberry jam over the batter and swirl gently with a knife. Pour in the remaining batter.
7. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Let cool in the bowl for 15 minutes, then invert onto a wire rack to cool completely.
8. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and beat until fluffy. Add a splash of coconut extract if using.
9. Frost the cooled cake evenly, then press shredded coconut all over the cake to fully coat it.
10. Chill slightly before serving. Garnish with fresh raspberries or mint if desired.

Servings and timing

This recipe serves 10–12 people.
Prep time: 25 minutes
Bake time: 50–60 minutes
Total time: 1 hour 25 minutes (plus cooling)

Variations

• Lemon twist: Add lemon zest to the batter and frosting for brightness.
• Chocolate swirl: Substitute raspberry with chocolate hazelnut spread for a different flavor.
• Coconut overload: Use coconut milk and add coconut extract to the batter.
• Mini version: Make in cupcake form and frost with coconut topping.
• Berry medley: Mix raspberry with blueberry or strawberry preserves.
• Gluten-free: Use a 1:1 gluten-free flour blend.
• Vegan option: Use dairy-free butter, plant milk, and egg substitutes.
• Tropical flair: Add crushed pineapple to the batter for a fruity depth.

storage/reheating

Store the cake covered in the refrigerator for up to 4–5 days. Allow to come to room temperature before serving for the best texture.

To freeze, wrap the unfrosted cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw completely, then frost and coat with coconut.

This cake does not require reheating and is best served chilled or at room temperature.

FAQs

What kind of pan should I use for a snowball cake?

A 2.5 to 3-quart oven-safe mixing bowl or two hemisphere cake pans will give you the classic rounded snowball shape.

Can I use fresh raspberries instead of jam?

Yes! Mash fresh raspberries with a bit of sugar to create a swirlable mixture. Just be sure it’s not too runny.

Does this cake taste like coconut?

Yes, thanks to the coconut frosting and shredded coconut. You can enhance it further with coconut milk or extract if you’re a big fan.

Can I make this cake in advance?

Absolutely. It actually tastes better the next day after chilling and letting the flavors meld.

Can I use boxed cake mix?

Yes, you can use a white or vanilla boxed cake mix as a shortcut. Add raspberry swirl and coconut frosting as directed.

How do I get the coconut to stick?

Frost the cake generously, then press the coconut onto the frosting while it’s still soft and tacky.

Can I color the coconut?

Yes! Toss shredded coconut with a drop or two of food coloring in a zip-top bag and shake until evenly coated.

How do I store leftovers?

Wrap the cake or place it in an airtight container and refrigerate. It keeps well for up to 5 days.

What’s the best way to slice a round cake?

Use a serrated knife and cut from top to bottom in wedges, like slicing a melon.

Is this cake very sweet?

It’s pleasantly sweet but balanced by the tangy cream cheese frosting and the tart raspberry swirl.

Conclusion

Raspberry Swirl Coconut Snowball Cake is as festive and fun as it is flavorful. With a tender crumb, fruity swirl, creamy frosting, and a snowy coconut coating, it’s an irresistible centerpiece for holidays, parties, or any celebration. Whether you’re craving something unique or simply love coconut and raspberry, this cake delivers charm, texture, and taste in every slice.

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