Fluffy Raspberry Swirl Coconut Snowball Cake Recipe to Delight

Sweet baking adventures spark joy in every kitchen, and this raspberry swirl coconut snowball cake captivates dessert lovers with its elegant charm.

Delicate coconut layers dance with vibrant raspberry ribbons, creating a stunning visual masterpiece.

Each slice promises a perfect balance of tropical richness and bright fruit essence.

Soft, moist cake crumbs melt effortlessly on your palate, delivering a luxurious sensory experience.

The delicate swirls of raspberry cut through creamy coconut, offering a refreshing contrast that delights the senses.

White frosting enrobes the cake like a pristine winter landscape, making every bite feel magical.

You’ll fall in love with this decadent dessert that transforms ordinary moments into extraordinary celebrations.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Calories: 250 kcal

Servings: 13

Raspberry Swirl Coconut Snowball Cake: Ingredient Rundown

• All-Purpose Flour: Provides sturdy structure and tender crumb for the cake's foundation.
• Baking Powder: Creates light, airy texture and helps cake rise evenly.
• Salt: Enhances overall flavor and balances sweetness.

• Butter: Delivers rich, creamy flavor and contributes to cake's soft texture.
• Sugar: Sweetens and helps create golden, tender cake surface.
• Eggs: Bind ingredients, add moisture, and provide structural support.
• Vanilla Extract: Adds warm, classic baking aroma and depth of flavor.
• Coconut Extract: Introduces intense tropical coconut essence.
• Coconut Milk: Brings moisture, richness, and subtle coconut undertone.

• Raspberry Jam: Creates beautiful swirl pattern and adds vibrant fruity burst.
• Powdered Sugar: Smooths frosting and provides sweet, silky consistency.
• Shredded Coconut: Adds textural contrast and classic snowball cake appearance.
• Fresh Raspberries: Optional garnish for bright color and fresh flavor accent.

Tools to Bake Raspberry Swirl Coconut Snowball Cake with Ease

• Electric mixer: Essential for beating butter, sugar, and creating fluffy frosting.
• Large mixing bowls: Needed for combining dry ingredients and mixing cake batter.
• Cake pans (two 9-inch round): Critical for baking cake layers perfectly.
• Wire cooling rack: Helps cakes cool evenly without getting soggy.
• Whisk: Perfect for blending dry ingredients smoothly.
• Knife or skewer: Used for creating beautiful raspberry swirls in batter.
• Spatula: Helps spread frosting and press coconut onto cake surface.
• Measuring cups and spoons: Ensures accurate ingredient proportions.

Steps to Make Raspberry Swirl Coconut Snowball Cake

• Prepare Baking Equipment

Grab two round cake pans and get them ready by coating with grease and flour or lining with parchment paper.

• Create Cake Base

Mix dry ingredients thoroughly in one bowl while creaming butter and sugar in another until they become soft and airy.

• Build Cake Batter

Gently fold eggs into butter mixture one at a time, then add vanilla and coconut extracts. Carefully blend dry ingredients and coconut milk into the mixture, alternating between them.

• Add Raspberry Swirl

Pour batter evenly into prepared pans. Drop dollops of raspberry jam across the surface and use a knife to create beautiful swirling patterns throughout the batter.

• Bake Cake Layers

Send cake pans into a 350F oven and bake until a toothpick comes out clean, around 25-30 minutes. Allow cakes to rest in pans briefly before transferring to cooling racks.

• Whip Up Frosting

Beat butter until silky, then gradually incorporate powdered sugar and remaining liquid ingredients. Mix until frosting becomes light and spreadable.

• Assemble And Decorate

Stack cake layers, spreading frosting between and around entire cake. Roll cake sides in shredded coconut for a gorgeous finish. Optional: garnish with fresh raspberries for extra flair.

• Chill And Serve

Refrigerate cake until ready to enjoy, allowing flavors to meld and frosting to set perfectly.

Recipe Tips for Fluffy Coconut Snowball Cake with a Swirl

• Ensure butter, eggs, and coconut milk are at room temperature for a smoother, more even cake batter that blends perfectly.
• When adding raspberry jam, use a light touch with a knife to create beautiful, random swirls without overmixing the batter.
• Toast shredded coconut briefly in a dry pan for extra flavor and a golden, crunchy exterior that adds depth to the cake.
• Swap ingredients for gluten-free flour blend, use dairy-free butter and coconut milk alternatives, or make it vegan with egg replacer and plant-based ingredients.
• This cake can be prepared a day in advance and stored in the refrigerator, allowing flavors to meld and making party prep a breeze.

Ways to Serve Raspberry Swirl Coconut Snowball Cake

• Tropical Party Centerpiece: Showcase this stunning cake as the star of a summer gathering, surrounded by fresh fruits and vibrant flowers to complement its raspberry and coconut colors.
• Afternoon Tea Delight: Slice and serve alongside hot tea or iced coconut beverage, creating a perfect sweet accompaniment for a relaxed afternoon with friends or family.
• Elegant Dessert Plating: Arrange each slice on a white porcelain plate, drizzle extra raspberry sauce around the cake, and sprinkle toasted coconut flakes for an elevated presentation that looks professionally crafted.
• Berry Lover's Dream: Top individual slices with extra fresh raspberries and a light dusting of powdered sugar to enhance the fruity and visual appeal of this decadent dessert.

Keeping Raspberry Swirl Coconut Cake Fresh and Moist

• Store the raspberry coconut cake in an airtight container for up to 5 days. Cover loosely with plastic wrap to prevent moisture loss and maintain delicate texture.
• Keep cake at room temperature for 2-3 hours before serving to soften frosting and enhance flavor complexity. Remove from refrigerator 30 minutes prior to enjoying.
• Wrap individual cake slices in plastic wrap, then aluminum foil for clean freezer storage. Frozen cake stays delicious for 2-3 months. Thaw overnight in refrigerator for best results.
• Place a sheet of parchment paper between cake layers during storage to prevent sticking and preserve delicate frosting details. Gently pat excess moisture with paper towel if condensation appears.

Dreamy Raspberry Swirl Coconut Snowball Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 39 reviews

• Total Time: 55 minutes
• Yield: 13 1x

Print Recipe

Pin Recipe

Description

Raspberry swirl coconut snowball cake brings winter’s whimsy to dessert tables with mesmerizing layers of tropical sweetness. Cool coconut and tangy raspberry dance through delicate crumbs, inviting you to savor each luxurious bite of pure culinary magic.

---

Ingredients

Scale 1x2x3x

• 1 ¾ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 2 ½ cups all-purpose flour
• 1 cup canned coconut milk (full-fat, well-shaken)
• ½ cup raspberry jam or preserves (seedless if preferred)
• 2 ½ tsps baking powder
• 1 tsp vanilla extract
• ½ tsp coconut extract (optional)
• ½ tsp salt
• 4 cups powdered sugar
• 1 cup unsalted butter, softened
• ¼ cup canned coconut milk (or regular milk)
• 1 tsp vanilla extract
• ½ tsp coconut extract (optional)
• Pinch of salt
• 2 to 3 cups sweetened shredded coconut
• Fresh raspberries (optional for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Warm the oven to 350F (175C). Prepare two 9-inch round cake pans with grease and flour or parchment paper.
2. Dry Mixture: Combine flour, baking powder, and salt in a medium bowl, setting it aside for later incorporation.
3. Creaming: Vigorously beat butter and sugar until the mixture becomes airy and pale, incorporating eggs individually with thorough mixing after each addition. Infuse vanilla and coconut extracts.
4. Batter Composition: Gently fold dry ingredients and coconut milk into the creamed mixture, alternating to maintain a smooth, consistent texture without overmixing.
5. Raspberry Swirl: Distribute batter evenly across prepared pans. Delicately dollop raspberry jam across the surface, creating elegant swirls using a knife or skewer.
6. Baking Process: Roast in the preheated oven for 25-30 minutes until a inserted toothpick emerges clean. Allow cakes to rest in pans for 10 minutes before transferring to cooling racks.
7. Frosting Preparation: Whip butter until silky, gradually introducing powdered sugar. Blend in coconut milk, vanilla, coconut extract, and a subtle salt pinch until achieving a luxurious, spreadable consistency.
8. Assembly: Once completely cooled, layer cake with frosting, covering entire surface. Meticulously coat exterior with shredded coconut for a stunning finish.
9. Presentation: Optional garnish with fresh raspberries. Refrigerate until serving to maintain optimal texture and flavor.

Notes

• Lightly coat raspberry jam with flour to stop it from sinking into cake batter during baking.
• Use a toothpick or thin knife for delicate, elegant raspberry swirls without overmixing the batter.
• Toast shredded coconut briefly before coating for enhanced flavor and a golden, crunchy texture.
• Allow butter, eggs, and coconut milk to reach room temperature for smoother, more even cake batter and better incorporation of ingredients.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 250
• Sugar: 18g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg