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Raspberry Swirl Coconut Snowball Cake Recipe

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3.9 from 2 reviews

This Raspberry Swirl Coconut Snowball Cake is an ultra moist coconut cake layered with tart raspberry preserves and creamy coconut cream cheese frosting, all covered in a generous coating of shredded coconut. Perfectly balanced with coconut extracts and vanilla, this showstopping American dessert is ideal for coconut and raspberry lovers looking for a tropical twist on a classic cake.

Ingredients

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 Cake Pans: Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans generously on the bottom and sides, then line them with parchment paper rounds to prevent sticking and set aside.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure an even distribution of leavening agents and salt.
  3. Cream Butter and Sugar: Using a stand mixer with a paddle attachment or a handheld mixer, beat the softened butter on medium-high speed until smooth and creamy, roughly 1 minute. Gradually add the granulated sugar and continue beating on high speed for 2 minutes until the mixture becomes light and fluffy.
  4. Add Flavorings and Egg Whites: Blend in the vanilla, coconut, and almond extracts. Reduce the mixer speed to low. Add the lightly beaten egg whites in three separate additions, mixing thoroughly after each and scraping down the bowl’s sides and bottom to incorporate all ingredients evenly.
  5. Combine Wet Mixture and Dry Ingredients: In a spouted measuring cup, whisk together the coconut milk and sour cream until smooth. Alternately add the flour mixture and the coconut milk/sour cream mixture to the batter in three parts, starting and ending with the flour. Mix on low speed until just combined.
  6. Add Oil and Coconut: Stir in the liquified coconut oil and fold in the shredded coconut carefully using a rubber spatula to maintain the batter’s lightness.
  7. Divide and Bake: Evenly distribute the batter among the three prepared pans (approx. 510 grams per pan) and smooth the surfaces. Bake for 20 minutes or until the edges are lightly browned and a toothpick inserted in the center comes out clean.
  8. Cool Cakes: Let the cakes cool in the pans on wire racks for 20 minutes. Carefully remove the cakes from the pans and transfer to racks to cool completely.
  9. Prepare Frosting: In a clean bowl, beat the unsalted butter and cream cheese at medium-high speed until completely smooth (~2 minutes). Add vanilla extract, salt, coconut extract, and canned coconut milk, mixing until combined.
  10. Add Sugar to Frosting: Reduce mixer speed to low. Gradually sift and add confectioners’ sugar in 1/4 cup increments, beating well after each addition to avoid lumps. Increase speed to high and beat for an additional 2 minutes until the frosting is fluffy.
  11. Trim Cake Layers: Using a serrated knife, trim off any domed tops from each cake layer so they are flat and even. Skip if layers are already flat.
  12. Assemble Cake: Place one cake layer on your serving plate or cake stand. Spread 1 cup of the frosting evenly over the top, then spoon 1/4 cup of raspberry preserves over the frosting. Repeat with the next layer, and finally place the last layer on top.
  13. Frost the Cake: Use the remaining frosting to cover the top and sides of the assembled cake completely.
  14. Decorate with Coconut: Gently press shredded coconut onto the sides of the cake with your hands, then sprinkle the remaining coconut generously over the top to create the signature snowball effect.
  15. Set Cake: Allow the cake to rest and set at room temperature for 30 minutes before slicing and serving to enhance flavor melding and frosting stability.

Notes

  • Make sure the butter, cream cheese, and sour cream are at room temperature to ensure smooth batter and frosting.
  • Do not overmix the batter once dry and wet ingredients are combined to keep the cake light and fluffy.
  • The coconut milk contributes moisture and coconut flavor; canned full-fat coconut milk is recommended for best results.
  • Use fresh or frozen raspberries for garnish if desired for added visual appeal.
  • The cake is best consumed within 2-3 days kept covered in the refrigerator to maintain freshness.
  • For a dairy-free version, substitute cream cheese and butter with appropriate vegan alternatives and ensure frosting sugar is suitable.

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