There’s nothing quite like the dreamy combination of tropical coconut and tangy raspberry wrapped up in a moist, fluffy cake. This Raspberry Swirl Coconut Snowball Cake Recipe is one of those special treats that can brighten any occasion, blending creamy coconut layers with a vibrant raspberry swirl that will make your taste buds dance with joy. I’m excited to share this favorite with you — it’s like a little slice of paradise!
Why You Should Make This Recipe
Delightfully light and fluffy texture: Thanks to the whipped egg whites and coconut milk, this cake feels airy without being dry.
Irresistible coconut flavor: With coconut milk, oil, shredded coconut, and a coconut cream cheese frosting, every bite is a tropical escape.
Beautiful raspberry swirl surprise: The raspberry preserves add a gorgeous pink swirl and a pop of fruity tang that balances the coconut sweetness perfectly.
Impressive yet approachable: Though it looks and tastes like a bakery fancy, the recipe uses simple ingredients and clear steps anyone can follow.
Ingredients & Substitutions
The magic in this Raspberry Swirl Coconut Snowball Cake Recipe lies in the simple, well-selected ingredients. Each one plays a crucial role — from the flour and eggs forming a sturdy yet light cake base, to the coconut milk and extracts layering that distinct tropical flavor. The raspberry preserves introduce a bright note that’ll awaken your senses, while the shredded coconut adds delightful texture and the frosting pulls it all together with creamy richness.
- All-purpose flour: Provides structure and stability for the cake layers. Using cake flour could make it even lighter if desired.
- Coconut milk: Adds moistness and authentic coconut flavor—full-fat works best for richness.
- Shredded coconut: Use unsweetened for balanced sweetness and that lovely chewiness that defines this cake.
- Raspberry preserves: Opt for high-quality, fruit-packed preserves to get the best swirl and tangy flavor.
- Cream cheese and butter: Create the lush coconut cream cheese frosting that’s smooth, slightly tangy, and perfectly sweet.
How to Make Raspberry Swirl Coconut Snowball Cake Recipe
Step 1: Prepare Your Pans and Dry Ingredients
Start by preheating your oven to 350°F and generously greasing the bottoms and sides of three 9-inch round cake pans. Line them with parchment paper rounds to ensure your layers release perfectly. Then, sift together the flour, baking powder, baking soda, and salt — this not only mixes your dry ingredients evenly but also introduces air for a lighter cake texture.
Step 2: Cream Butter and Sugar Until Fluffy
Using a stand mixer or handheld mixer with the paddle attachment, beat your softened butter on medium-high speed until smooth and creamy—about a minute. Then gradually add the sugar and crank the speed up to high, mixing for two minutes until you get that light, fluffy base that will make your cake wonderfully tender.
Step 3: Add Extracts and Egg Whites for Flavor and Lift
Beat in the vanilla, coconut, and almond extracts for that amazing aroma and depth of flavor. Then, reduce your mixer’s speed and carefully fold in the lightly beaten egg whites, adding them in three batches to aerate the batter gently without deflating it. Scraping the bowl often ensures everything gets well combined.
Step 4: Combine Dry and Wet Mixtures Alternately
Mix your coconut milk and sour cream together. Then, on low speed, alternate adding the sifted flour mixture and the coconut milk mixture in three portions, starting and ending with the flour. This back-and-forth method helps maintain the batter’s lightness while ensuring proper mixing.
Step 5: Fold in Coconut and Bake
Once combined, stir in the liquified coconut oil gently. Fold in the shredded coconut delicately to keep that lovely texture intact. Divide your batter evenly between the pans, smoothing the tops for an even bake. Pop them in the oven for about 20 minutes, or until golden and a toothpick comes out clean.
Step 6: Prepare the Cream Cheese Frosting
While your cake layers cool, beat the butter and cream cheese until silky smooth. Add the vanilla, salt, coconut extract, and a touch of coconut milk to create that signature frosting. Gradually beat in the confectioners’ sugar to reach a fluffy, spreadable consistency that’s rich and perfectly sweet.
Step 7: Assemble Your Raspberry Swirl Coconut Snowball Cake Recipe
Trim any domes off your cooled cake layers for a flat, elegant stack. Place the first layer down, spread a generous cup of frosting, then carefully spoon on raspberry preserves for that luscious swirl effect. Repeat with remaining layers and then coat the outside of the cake with the final frosting. Press shredded coconut all around the sides and on top for that iconic snowball finish. Let it set for 30 minutes—then get ready to impress!
How to Serve Raspberry Swirl Coconut Snowball Cake Recipe
Garnishes
Keep it simple yet elegant by sprinkling extra shredded coconut on top just before serving, or add fresh raspberries and small edible flowers for a delicate, garden-fresh touch. Toasted coconut flakes can deepen the flavor and bring a little crunch to each forkful.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. If you want a lighter contrast, serve alongside a fresh berry salad or even a chilled cup of hibiscus tea for a refreshing balance.
Creative Ways to Present
For a party, serve individual mini versions of the Raspberry Swirl Coconut Snowball Cake Recipe using cupcake liners and layer the raspberry preserves inside each one for a delightful surprise. Or, turn it into a layered trifle by cubing the cake, layering with frosting and raspberry preserves in a glass bowl for show-stopping transparency!
Make Ahead and Storage
Storing Leftovers
Keep your leftovers covered and refrigerated in an airtight container or cake dome to preserve that fresh coconut and raspberry flavor. It stays moist and tasty for up to 4 days—perfect for savoring multiple slices with your morning coffee or afternoon tea.
Freezing
If you want to save time and enjoy this cake later, you can freeze it either before or after frosting. Wrap the cooled cake layers tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready, thaw overnight in the fridge before frosting and assembling, or thaw finished cakes carefully.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating isn’t recommended as it can affect the delicate crumb and frosting texture. If you prefer it warmer, let slices sit out at room temperature for 20-30 minutes to soften gently.
FAQs
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Can I use fresh raspberries instead of raspberry preserves?
While fresh raspberries add a lovely texture, they won’t create the same smooth, swirled effect inside the cake layers. You can certainly add fresh raspberries on top or as a garnish, but preserves are best for that classic swirl consistency.
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Is it necessary to use both coconut and almond extracts?
The coconut extract is essential for boosting that tropical flavor, while a touch of almond extract adds complexity and depth. If you don’t have almond extract, you can omit it, but including both will truly elevate the cake’s aroma.
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Can I make this cake vegan or dairy-free?
This recipe relies on eggs, butter, and cream cheese for structure and frosting, so it’s not vegan as is. However, you could experiment with plant-based substitutes like flax eggs and vegan cream cheese, though the texture and flavor may vary.
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How do I prevent the shredded coconut from browning?
Press the shredded coconut onto the chilled cake rather than toasting it to maintain that classic snowball appearance. Avoid exposing it to direct heat during baking or frosting to keep the pure white and soft texture intact.
Final Thoughts
I can’t recommend this Raspberry Swirl Coconut Snowball Cake Recipe enough — it’s the perfect way to treat yourself or wow your friends and family with something both stunning and downright delicious. The creamy coconut layers combined with that bright raspberry swirl make every bite pure happiness. Go ahead, give it a try and bring a little tropical sunshine to your kitchen!
Print
Raspberry Swirl Coconut Snowball Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 1 cake (12-16 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Raspberry Swirl Coconut Snowball Cake is a luscious layered coconut cake filled with a light cream cheese frosting and swirled with sweet raspberry preserves. The cake boasts a tender crumb infused with coconut and almond extracts, topped with fluffy coconut cream cheese frosting and a generous coating of shredded coconut, creating a tropical and delightful dessert perfect for special occasions or any celebration.
Ingredients
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
- Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease the bottom and sides of three 9-inch round cake pans generously and line with parchment paper rounds to prevent sticking. Set aside until ready to use.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and aerates the flour for a lighter cake.
- Cream Butter and Sugar: Using a stand mixer with a paddle attachment or an electric handheld mixer, beat the softened butter on medium-high speed until smooth and creamy, about 1 minute. Gradually add granulated sugar and beat on high speed for 2 minutes or until the mixture is light and fluffy.
- Add Extracts and Egg Whites: Beat in the vanilla, coconut, and almond extracts until combined. Reduce mixer speed to low and add the lightly beaten egg whites in three additions, beating well after each and scraping the bowl’s sides and bottom frequently to incorporate fully.
- Combine Wet Ingredients: In a spouted measuring cup, mix together the canned coconut milk and room-temperature sour cream until smooth.
- Alternate Adding Dry and Wet Ingredients: On low mixer speed, add the sifted flour mixture in three portions, alternating with the coconut milk and sour cream mixture, starting and ending with the flour. Mix until just combined to avoid overworking the batter.
- Add Oil and Coconut: Beat in the liquefied coconut oil until just combined. Using a rubber spatula, gently fold in the unsweetened shredded coconut until evenly distributed.
- Divide and Bake: Evenly divide the batter among the prepared pans, approximately 510 grams per pan, smoothing the tops. Bake for about 20 minutes or until edges are lightly browned and a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans on a wire rack for 20 minutes. Then invert the cakes onto cooling racks to cool completely before frosting.
- Make Cream Cheese Frosting: Beat together butter and cream cheese on medium-high speed in a stand mixer or with a handheld mixer until completely smooth, about 2 minutes. Add vanilla extract, salt, coconut extract, and coconut milk, mixing until combined.
- Add Sugar and Whip: Gradually add sifted confectioners’ sugar in 1/4 cup increments on low speed, beating well after each addition. Once incorporated, increase speed to high and whip the frosting for 2 minutes until fluffy and smooth.
- Trim Cake Layers: Use a serrated knife to trim any domed tops from the cake layers for even stacking. If layers are flat, skip this step.
- Assemble Cake: Place one cake layer on a cake stand or large plate. Spread 1 cup of frosting evenly over the top, then gently spread 1/4 cup raspberry preserves over the frosting. Repeat with the second layer, finishing with the final layer on top.
- Frost the Cake: Spread the remaining frosting evenly over the top and sides of the assembled cake to fully cover.
- Decorate with Coconut: Press shredded coconut gently around the sides of the frosted cake with your hands. Sprinkle any leftover coconut over the top for a snowy effect.
- Set and Serve: Let the cake set for 30 minutes before slicing to allow frosting to firm slightly. Slice and serve to enjoy the tropical raspberry coconut flavors.
Notes
- Room temperature ingredients such as butter, sour cream, and cream cheese help achieve a smooth batter and frosting.
- Be careful not to overmix the batter once the dry and wet ingredients are combined to keep the cake tender.
- If cream cheese frosting is too soft, chill it slightly before frosting the cake for easier spreading.
- Use unsweetened shredded coconut in the batter to balance sweetness from the frosting and preserves.
- The raspberry preserves add a tart contrast that complements the rich coconut flavors beautifully.
- This cake is best enjoyed within 2-3 days and stored refrigerated due to the cream cheese frosting.
