If you are craving a dessert that feels like a cozy hug wrapped up in sweetness, the Raspberry Swirl Coconut Snowball Cake Recipe is about to become your new favorite go-to. This cake perfectly balances fluffy coconut-infused layers with a luscious cream cheese frosting and a vibrant raspberry swirl that adds a tangy kick you won’t soon forget. Covered in a snowy coat of shredded coconut, this cake is as delightful to look at as it is to devour, making it an ideal centerpiece for any celebration or just a special treat for yourself.
Ingredients You’ll Need
The magic of the Raspberry Swirl Coconut Snowball Cake Recipe comes from a handful of simple, thoughtfully chosen ingredients. Each one plays a vital role in building the perfect balance of texture, flavor, and color that makes this cake truly shine.
- All-purpose flour: Provides the sturdy yet tender cake structure.
- Baking powder: Ensures a light and fluffy rise for the cake layers.
- Salt: Enhances all the flavors, especially in sweet baked goods.
- Unsalted butter (softened): Adds richness and moisture to the cake batter and frosting.
- Granulated sugar: Sweetens the cake while aiding in its tender crumb.
- Large eggs: Bind everything together and give the cake its lift.
- Vanilla extract: Delivers warm, familiar aroma and depth of flavor.
- Coconut extract (optional): Intensifies the coconut vibe in the cake layers.
- Canned coconut milk: Adds natural coconut creaminess and moisture.
- Shredded sweetened coconut: Infuses texture and authentic coconut flavor.
- Raspberry jam (warmed): Injects fruity bursts and beautiful swirls throughout the batter.
- Cream cheese (softened): Creates a tangy and creamy frosting base.
- Powdered sugar: Sweetens and thickens the frosting to a silky finish.
- Sweetened shredded coconut (for coating): The final snowy, chewy outer layer that makes this cake unforgettable.
How to Make Raspberry Swirl Coconut Snowball Cake Recipe
Step 1: Preparing Your Cake Pans and Dry Ingredients
Begin by preheating your oven to a cozy 350°F. Grease and flour two 8-inch round cake pans, then give them a parchment paper lining on the bottom to guarantee a smooth release. Next, sift together the flour, baking powder, and salt in a medium bowl—this little step ensures your cake crumb will be beautifully even and tender.
Step 2: Mixing the Batter
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy—this takes about 3 to 5 minutes and builds the cake’s airy texture. Add the eggs one at a time, beating well after each addition to fully combine. Stir in the vanilla and the optional coconut extract to infuse that irresistible tropical aroma. Alternate adding your dry flour mix and creamy coconut milk to the butter mixture, starting and ending with the flour, mixing just until everything comes together. To finish, fold in the shredded sweetened coconut, which adds delightful texture and bursts of flavor in every bite.
Step 3: Adding the Raspberry Swirl and Baking
Divide the batter evenly between your two prepared pans. Now comes the fun part—drop spoonfuls of warmed raspberry jam onto the batter in each pan. Using a knife, gently swirl the jam into the cake batter to create those gorgeous marbled ribbons of vibrant raspberry flavor that make this cake truly special. Pop your pans into the oven and bake for 28 to 32 minutes, or until a toothpick inserted in the center emerges clean. Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
Step 4: Making the Cream Cheese Frosting
While the cakes cool, whip together the softened cream cheese and butter in a bowl until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating continuously until the frosting reaches a fluffy, spreadable consistency that will bring everything together perfectly.
Step 5: Assembling and Coating Your Cake
Place one cooled cake layer on your serving plate and spread a generous layer of cream cheese frosting over the top. Gently place the second layer on top, and frost the entire cake with the remaining frosting, smoothing it evenly over the top and sides. Press the sweetened shredded coconut all over the frosted cake, coating it completely to create the signature snowball look that gives this cake its charming personality. For the best results, chill the cake for 30 minutes before slicing to allow the frosting to set beautifully.
How to Serve Raspberry Swirl Coconut Snowball Cake Recipe
Garnishes
Enhance your presentation by topping the cake with fresh raspberries or a light dusting of powdered sugar to add a touch of elegance. Toasted coconut flakes can also give your snowball cake a subtly nutty, golden finish if you want to mix things up a bit.
Side Dishes
This cake is rich and flavorful on its own, but pairing it with a scoop of vanilla bean ice cream or a drizzle of raspberry coulis can elevate each slice into a decadent dessert experience. A simple fresh fruit salad also complements the indulgence with refreshing contrast.
Creative Ways to Present
For a show-stopping party, serve individual mini snowball cakes or cupcakes using the same recipe to delight guests with personal servings. Another fun idea is to layer the cake into a trifle dish with whipped cream and berries for a stunning visual twist.
Make Ahead and Storage
Storing Leftovers
Once frosted and coated, your Raspberry Swirl Coconut Snowball Cake Recipe stays delicious in the refrigerator for up to 4 days. Make sure it is covered tightly with plastic wrap or stored in an airtight cake container to maintain its freshness and prevent the coconut from drying out.
Freezing
You can freeze the baked, unfrosted cakes wrapped securely in plastic wrap and foil for up to 3 months. When ready to use, thaw them overnight in the fridge before frosting. If you prefer, fully assemble and frost the cake, then freeze it covered tightly; just thaw it slowly in the fridge before serving to preserve flavor and texture.
Reheating
This cake is best served chilled or at room temperature, so reheating is not typically necessary. However, if you want to warm a slice, pop it in the microwave for about 10 seconds just to take the chill off without melting the coconut coating or frosting.
FAQs
Can I use fresh raspberries instead of raspberry jam?
Fresh raspberries offer a wonderful natural flavor, but they may not create the same swirling effect because they lack the spreadable consistency of jam. If you want to use fresh fruit, consider lightly cooking them with sugar to make a quick raspberry compote that can be swirled into the batter.
Is coconut extract necessary in this recipe?
No, coconut extract is optional but highly recommended if you want to amplify the coconut flavor. If you don’t have it, the coconut milk and shredded coconut still provide plenty of coconut goodness.
What can I substitute for the cream cheese frosting?
You could swap in a coconut-flavored buttercream for a dairy-free option, or even a whipped cream frosting if you prefer something lighter. Just keep in mind that the cream cheese frosting adds the perfect balance of tang and sweetness to complement the raspberry swirl.
Can I make this cake gluten-free?
To make the Raspberry Swirl Coconut Snowball Cake Recipe gluten-free, you can replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure it contains xanthan gum or a similar binder to help maintain texture.
How do I get the shredded coconut to stick to the frosting?
Press the shredded coconut firmly onto the creamy frosting as soon as you spread it. The frosting acts like glue, so be generous when pressing the coconut onto the sides and top to create that signature snowball effect.
Final Thoughts
There’s something truly special about the Raspberry Swirl Coconut Snowball Cake Recipe that makes every bite feel like a celebration. Whether you’re making it for a holiday, a birthday, or just an excuse to enjoy something delicious, this cake is guaranteed to impress and satisfy. Give it a try—you just might find you’ve discovered a new dessert that you’ll crave again and again.
Print
Raspberry Swirl Coconut Snowball Cake Recipe
- Total Time: 1 hour (plus cooling and chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Raspberry Swirl Coconut Snowball Cake is a delightful and festive dessert featuring moist coconut-infused layers swirled with tangy raspberry jam, enveloped in a smooth cream cheese frosting, and coated with shredded coconut to resemble a snowy treat. Perfect for holidays or any special occasion, this cake combines tropical flavors with a classic American dessert twist.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional)
- 1 cup canned coconut milk
- ½ cup shredded sweetened coconut
- ½ cup raspberry jam or preserves, warmed slightly for swirling
For the Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
For the Coating:
- 2 cups sweetened shredded coconut
Instructions
- Prepare the oven and pans: Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal of the cakes.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to combine and ensure even leavening.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, providing a good base texture for the cake.
- Add eggs and extracts: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition for proper emulsification. Stir in the vanilla extract and optional coconut extract for flavor depth.
- Combine wet and dry ingredients: Alternately add the flour mixture and coconut milk to the wet ingredients, starting and ending with the flour mixture. Mix just until combined to avoid overworking the batter.
- Fold in shredded coconut: Gently fold the shredded sweetened coconut into the batter for added texture and tropical flavor.
- Assemble and swirl raspberry jam: Divide the batter evenly between the prepared pans. Drop spoonfuls of warmed raspberry jam across each layer, then swirl gently with a knife to create a marbled effect.
- Bake the cake layers: Place the pans in the oven and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. This ensures the cake is cooked through but still moist.
- Cool the cakes: Allow the cakes to cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
- Prepare the frosting: Beat cream cheese and unsalted butter until smooth. Gradually add powdered sugar and vanilla extract, beating until the frosting is fluffy and spreadable.
- Frost the cake: Place one cake layer on your serving plate and spread a generous layer of frosting over it. Top with the second cake layer and frost the top and sides evenly for a smooth finish.
- Coat with shredded coconut: Press sweetened shredded coconut all over the frosted cake to cover it completely, creating a snowball effect reminiscent of the cake’s name.
- Chill before serving: Refrigerate the cake for at least 30 minutes to allow the frosting to set before slicing and serving.
Notes
- You can make this cake a day ahead and store it chilled to enhance flavors and ease preparation on serving day.
- For a smoother jam swirl, try using seedless raspberry jam or preserves.
- Toast a portion of the shredded coconut before coating the cake to add a nutty flavor and a toasted snowball twist.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
