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
- 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)
Instructions
- Preparation: Warm the oven to 350F (175C). Prepare two 9-inch round cake pans with grease and flour or parchment paper.
- Dry Mixture: Combine flour, baking powder, and salt in a medium bowl, setting it aside for later incorporation.
- 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.
- Batter Composition: Gently fold dry ingredients and coconut milk into the creamed mixture, alternating to maintain a smooth, consistent texture without overmixing.
- Raspberry Swirl: Distribute batter evenly across prepared pans. Delicately dollop raspberry jam across the surface, creating elegant swirls using a knife or skewer.
- 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.
- 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.
- Assembly: Once completely cooled, layer cake with frosting, covering entire surface. Meticulously coat exterior with shredded coconut for a stunning finish.
- 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