Why You’ll Love This Recipe

Raspberry Swirl Coconut Snowball Cake is a showstopping dessert with layers of moist vanilla cake, a luscious raspberry swirl, and a fluffy coconut frosting that resembles snow. Its delicate flavor balance of tart raspberry and sweet coconut makes it perfect for holidays, birthdays, or any time you want to impress with both taste and presentation.

ingredients

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

all-purpose flourgranulated sugarunsalted buttereggsvanilla extractbaking powdersaltwhole milkraspberry jam or preserves (preferably seedless)shredded sweetened coconutheavy creampowdered sugarcream cheese

directions

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a large mixing bowl, cream the butter and sugar together until light and fluffy.

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add dry ingredients to the wet mixture, alternating with the milk, beginning and ending with flour mixture.

Divide the batter evenly into the prepared pans. Drop spoonfuls of raspberry jam over the batter in each pan and use a knife to swirl gently.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then slowly pour in heavy cream and beat until fluffy.

Frost the cooled cakes, stacking them with frosting between each layer.

Press shredded coconut all over the cake, gently pressing it into the frosting to create a snowy effect.

Servings and timing

This recipe yields 12-14 slices.Preparation time: 25 minutesBaking time: 25-30 minutesCooling and frosting time: 60 minutesTotal time: 1 hour 50 minutes

Variations

Use lemon curd instead of raspberry jam for a citrusy twist.

Add a hint of almond extract to the batter for extra flavor depth.

Make it gluten-free by substituting with a 1:1 gluten-free flour blend.

Bake the cake in a bundt pan and drizzle with coconut glaze for a different presentation.

Use fresh raspberries in the swirl for added texture.

storage/reheating

Store the cake covered in the refrigerator for up to 5 days.Allow slices to come to room temperature before serving for the best texture.To freeze, wrap individual slices tightly and store for up to 2 months. Thaw in the fridge overnight.

FAQs

Can I use unsweetened coconut?

Yes, but the flavor will be less sweet. Adjust the frosting sweetness if needed.

What kind of raspberry jam works best?

Seedless raspberry preserves work best for a smooth swirl and clean slices.

Can I make this cake ahead?

Yes, bake and frost the day before and refrigerate overnight.

How do I keep the cake moist?

Avoid overbaking and be sure to store it covered in the fridge.

Can I use coconut milk instead of whole milk?

Yes, for a richer coconut flavor, substitute with canned coconut milk.

Do I have to swirl the jam?

No, you can also layer it between cakes if you prefer defined raspberry layers.

Is this cake good for winter holidays?

Absolutely—it looks like a snowy dream and tastes festive too.

Can I toast the coconut?

Yes, lightly toasting gives a nutty flavor and beautiful golden contrast.

Can I make this as cupcakes?

Yes, bake in cupcake liners and swirl raspberry jam into each before baking.

Can I use frozen raspberries?

Yes, just thaw and blend them into a puree before swirling into the batter.

Conclusion

Raspberry Swirl Coconut Snowball Cake is an elegant and delicious dessert that combines tender cake layers, fruity raspberry swirls, and a cloud-like coconut finish. Whether for a celebration or a cozy family gathering, it’s a guaranteed crowd-pleaser that tastes as magical as it looks.