Description

This Raspberry Swirl Coconut Snowball Cake is light, fluffy, and bursting with flavor. It features tender coconut cake layers swirled with sweet raspberry preserves, all coated in a creamy whipped frosting and a generous layer of shredded coconut. Shaped like a snowball, it’s perfect for holidays, spring gatherings, or whenever you want to impress with a stunning (but easy!) dessert.

Ingredients

For the Cake:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
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 (optional, but recommended)
1 cup canned coconut milk (or whole milk)
1/2 cup shredded sweetened coconut
1/2 cup raspberry preserves or jam (warmed slightly for swirling)

For the Frosting:

2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

For Assembly:

2-3 cups sweetened shredded coconut (for coating the outside)

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Instructions

Preheat Oven:
Preheat oven to 350°F. Grease and flour a 3-quart oven-safe bowl or a 9-inch round cake pan if you’re not going for the dome shape.
Make the Cake Batter:
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla and coconut extract.
Combine Wet & Dry:
Alternate adding the flour mixture and coconut milk to the butter mixture, beginning and ending with flour. Stir in shredded coconut.
Add Raspberry Swirl:
Pour half the batter into your prepared bowl or pan. Spoon half the raspberry preserves in small dollops and swirl with a knife. Add remaining batter and repeat with the rest of the raspberry preserves.
Bake:
Bake for 55–65 minutes if using a bowl (or 30–35 minutes in standard pans), or until a toothpick comes out clean. Cool in the pan for 15 minutes, then turn out onto a wire rack and cool completely.
Make the Whipped Frosting:
In a large bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble the Cake:
Once the cake is completely cool, frost the entire surface with the whipped cream frosting. Then gently press shredded coconut all over the cake until fully coated.
Chill and Serve:
Refrigerate for at least 1 hour before serving. Slice and enjoy!

Notes

You can use store-bought raspberry jam or make your own with fresh raspberries and sugar.
Add a few drops of red or pink food coloring to the preserves for a brighter swirl.

This cake can be made a day ahead and stored in the fridge.