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Raspberry Swirl Coconut Snowball Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 109 reviews
  • Author: Olivia
  • 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

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 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.
  2. 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.
  3. 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.
  4. 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.
  5. Combine Wet Ingredients: In a spouted measuring cup, mix together the canned coconut milk and room-temperature sour cream until smooth.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Frost the Cake: Spread the remaining frosting evenly over the top and sides of the assembled cake to fully cover.
  15. 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.
  16. 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.

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