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
Scale
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
