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Raspberry Coconut Snowball Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 141 reviews
  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 1 cake (three 9-inch layers) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Raspberry Swirl Coconut Snowball Cake is a luscious, tropical-inspired layered cake featuring moist coconut-flavored cake layers infused with coconut milk and extracts, paired with a smooth coconut cream cheese frosting swirled with vibrant raspberry preserves. Finished with a generous coating of shredded coconut, this cake is a perfect celebration dessert that is visually stunning and rich in coconut flavor with a subtle almond hint.

Ingredients

Scale

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 the cake pans: Preheat the oven to 350°F. Generously grease three 9-inch round cake pans and line the bottoms with parchment paper rounds. Set aside.
  2. Sift dry ingredients: In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugar: Using a stand mixer with paddle attachment or handheld mixer, beat the butter on medium-high speed until smooth and creamy (about 1 minute). Gradually add sugar, then beat on high for 2 minutes until light and fluffy.
  4. Add extracts: Beat in vanilla, coconut, and almond extracts until evenly combined.
  5. Incorporate egg whites: Reduce mixer speed to low and add foamy egg whites in three additions, beating well after each and scraping bowl sides and bottom frequently.
  6. Mix wet ingredients: In a spouted measuring cup, combine coconut milk and sour cream, stirring until blended.
  7. Combine dry and wet mixtures: On low speed, add the flour mixture in three parts alternating with the coconut milk/sour cream mixture, starting and ending with flour. Mix until just combined.
  8. Add oils and coconut: Beat in liquified coconut oil until just combined, then fold in shredded coconut using a rubber spatula.
  9. Divide and bake: Evenly divide batter (~510 grams per pan) among prepared pans, smooth tops, and bake for 20 minutes or until lightly browned and toothpick comes out clean.
  10. Cool cakes: Cool cakes in pans on wire racks for 20 minutes, then invert onto racks and cool completely.
  11. Make frosting: Beat butter and cream cheese on medium-high speed for 2 minutes until smooth. Add vanilla, salt, coconut extract, and coconut milk, mixing well.
  12. Add sugar: On low speed, gradually add sifted confectioners’ sugar 1/4 cup at a time, beating well before the next. Increase speed to high and beat 2 minutes until fluffy.
  13. Trim cakes: Using a serrated knife, trim domed tops from cake layers for even stacking.
  14. Assemble cake: Place first layer on a plate; spread 1 cup frosting evenly, then 1/4 cup raspberry preserves on top. Repeat with second layer. Add final layer and cover entire cake with remaining frosting.
  15. Decorate with coconut: Press shredded coconut onto cake sides with hands and sprinkle remaining coconut on top.
  16. Set and serve: Allow the cake to set for 30 minutes before slicing and serving.

Notes

  • Use room temperature ingredients to ensure even mixing and texture.
  • Sifting flour and leavening agents prevents lumps and promotes cake rise.
  • Gently fold in shredded coconut to avoid overmixing batter, which can make the cake dense.
  • Make sure to cool cakes completely before frosting to prevent melting the frosting.
  • Pressing shredded coconut on the frosting while it is still soft helps it adhere better.
  • The raspberry preserves add a hint of tartness that balances the sweetness of the coconut.
  • For best results, use unsweetened shredded coconut to avoid excessive sweetness.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 420
  • Sugar: 33g
  • Sodium: 210mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0.3g
  • Carbohydrates: 44g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 75mg

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