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Raspberry Swirl Coconut Snowball Cake

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  • Author: Chef Emma
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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)


Instructions

  1. 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.

  2. 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.

  3. Combine Wet & Dry:
    Alternate adding the flour mixture and coconut milk to the butter mixture, beginning and ending with flour. Stir in shredded coconut.

  4. 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.

  5. 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.

  6. Make the Whipped Frosting:
    In a large bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

  7. 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.

  8. 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.