Raspberry Coconut Snowball Cake Recipe

If you’re craving a show-stopping dessert that’s as delightful to look at as it is to eat, let me introduce you to my absolute favorite—the Raspberry Coconut Snowball Cake Recipe. This cake is like a tropical vacation for your taste buds, bursting with fluffy coconut layers swirled with vibrant raspberry preserves and crowned with velvety cream cheese frosting. I promise, once you try this, you’ll find it hard to go back to any ordinary cake. Stick with me, and I’ll walk you through every enchanting step to nail this beauty perfectly.

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Ingredients You’ll Need

The magic of this Raspberry Coconut Snowball Cake Recipe starts with simple ingredients working in harmony. Each element plays a key role—from the fluffy cake layers to the tangy raspberry swirl and rich frosting. Here are the essentials, along with some tips for picking the best options.

• All-purpose flour: Make sure it’s fresh for the best rise and texture in your cake.
• Baking powder & baking soda: These leaveners help the cake fluff up — double-check they’re not expired to avoid flat results.
• Unsalted butter: Softened to room temperature so it creams perfectly when you beat it with sugar.
• Granulated sugar: Gives that classic sweetness and helps with lightness when beaten well.
• Vanilla, coconut, and almond extracts: These fragrances add layers of flavor; don’t skip the coconut and almond—they make the cake truly special!
• Egg whites: Lightly beaten for that airy structure, they’re the secret behind the fluffy crumb.
• Canned coconut milk: Use full-fat for richness; it adds moisture and coconut flavor all at once.
• Sour cream: Adds just the right touch of tang and keeps the cake tender.
• Coconut oil: Gives a subtle tropical flavor and helps keep the cake moist longer.
• Unsweetened shredded coconut: For texture inside the cake and a snowy finish outside.
• Cream cheese and butter: For the luscious frosting—room temperature ensures smooth blending without lumps.
• Confectioners’ sugar: Sweetens and thickens the frosting beautifully.
• Raspberry preserves: This is your fruity swirl and surprise in the middle of the cake.

Variations

This Raspberry Coconut Snowball Cake Recipe is pretty amazing as-is, but I’ve found a few ways to make it your own—so don’t be shy about mixing it up!

• Use fresh raspberries: I like folding in fresh or frozen raspberries into the batter for extra bursts of juicy tartness—just be gentle to keep the cake light.
• Make it vegan: Swap egg whites for aquafaba and use vegan butter or coconut oil in the frosting for a plant-based twist that’s just as delicious.
• Chocolate lovers’ tweak: Add a few tablespoons of cocoa powder to the cake batter and spread a thin layer of chocolate ganache under the raspberry preserves for a chocolate-raspberry delight.
• Top with toasted coconut: For a nuttier crunch and gorgeous golden hue, lightly toast the shredded coconut before decorating the cake.

How to Make Raspberry Coconut Snowball Cake Recipe

Step 1: Prepare Your Pans and Dry Ingredients

I always start by preheating the oven to 350°F and prepping three 9-inch cake pans—grease them generously and line the bottoms with parchment paper. This recipe makes three layers, so having the pans ready keeps things smooth. Then, sift together your flour, baking powder, baking soda, and salt. Sifting is a great little trick to keep your cake light and make sure there are no pesky lumps.

Step 2: Cream Your Butter and Sugar

Using a stand mixer or handheld electric mixer, beat the softened butter on medium-high speed until creamy—about a minute. Gradually add sugar and keep beating on high for a couple minutes until the mixture is light and fluffy, almost like a cloud. This step is so important for the cake’s texture, so don’t rush it!

Step 3: Add Flavors and Egg Whites

Beat in the vanilla, coconut, and almond extracts, which fill your kitchen with the most amazing aroma. Then, slow the mixer down to low and add the lightly beaten egg whites in three parts. I like to scrape down the bowl often here—it helps everything blend smoothly.

Step 4: Alternate Dry and Wet Ingredients

In a measuring cup, combine coconut milk and sour cream. Back to the mixer, add your sifted flour mixture in three additions, alternating with the coconut milk and sour cream mix—start and end with the flour. Mix on low just until blended after each addition. Finally, add the melted coconut oil and gently fold in the shredded coconut with a spatula. This alternating method keeps the batter airy without overmixing.

Step 5: Bake and Cool the Cake Layers

Evenly divide the batter into the pans (about 510 grams each) and smooth the tops. Pop them in the oven for roughly 20 minutes—your cake should turn light golden on the edges, and a toothpick in the center will come out clean. Let them cool in the pans for 20 minutes before turning them onto wire racks to cool completely. This waiting is tough, but trust me, it’s worth it!

Step 6: Make the Cream Cheese Frosting

Beat butter and cream cheese on medium-high until silky smooth—takes about 2 minutes. Add vanilla, salt, coconut extract, and coconut milk for that extra tropical kick. Switch to low speed and gradually add the sifted confectioners’ sugar, about 1/4 cup at a time, beating well after each addition. Once combined, crank it back up to high and beat two more minutes until it’s fluffy and cloud-like.

Step 7: Assemble Your Raspberry Coconut Snowball Cake Recipe

Trim any domed tops from your cakes if needed, so your layers stack evenly (no slipping layers here!). Place your first layer on a plate or cake stand and spread one cup of frosting evenly on top. Then, dollop a generous 1/4 cup of raspberry preserves over the frosting and gently spread it out—this swirl is the surprise star of the show. Repeat with the second layer, then top with the final layer. Cover the entire cake in the remaining frosting.

Finally, press shredded coconut all around the cake’s sides with your hands, then sprinkle extra coconut over the top to mimic a perfect snowball. I like to let it set for about 30 minutes before slicing to help everything firm up and stay tidy when you cut.

How to Serve Raspberry Coconut Snowball Cake Recipe

Garnishes

I usually keep garnishes simple to highlight the cake’s natural beauty—extra shredded coconut on top, maybe a few fresh raspberries for color contrast, and sometimes a light dusting of powdered sugar for that snowy effect. If you’re feeling fancy, a few edible flowers make it stunning for special occasions.

Side Dishes

This cake shines as the centerpiece, but pairing it with a crisp citrus salad or a scoop of homemade vanilla bean ice cream balances the richness beautifully. For a party, a platter of mixed berries alongside complements the raspberry swirl perfectly.

Creative Ways to Present

I love turning this cake into mini snowballs by baking in cupcake tins and swirling in raspberry preserves individually—makes for adorable party favors or personalized treats. Another idea is layering the cake in a clear trifle bowl to show off those lovely layers and colors—your guests will be wowed!

Make Ahead and Storage

Storing Leftovers

Once frosted, this cake keeps beautifully covered at room temperature for a day if your kitchen isn’t too warm. Otherwise, store it in the fridge, tightly wrapped with plastic wrap to protect it from drying out and absorbing other odors.

Freezing

I’ve frozen this cake a few times wrapped tightly in plastic and foil. It defrosts nicely overnight in the fridge, and the flavors seem to mellow deliciously. Just decorate with shredded coconut fresh after thawing to keep that snowy look.

Reheating

Since it’s a frosted cake, reheating isn’t necessary or recommended—but if you want a warm slice, I gently microwave individual pieces for about 10-15 seconds. That makes the frosting and preserves pleasantly soft without melting completely.

FAQs

Final Thoughts

I absolutely love how this Raspberry Coconut Snowball Cake Recipe brings tropical warmth and berry brightness together in such a charming package. When I first made it, I was a little nervous about layering and frosting, but once I got the hang of it, it became a family favorite that pops up at birthdays and holidays alike. You’ll find it’s worth every minute you spend in the kitchen, and trust me, the smiles every time you cut into this beauty are priceless. So why not give it a try? Your taste buds will thank you!

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