Raspberry Swirl Coconut Snowball

This showstopping Raspberry Swirl Coconut Snowball Cake is my go to for birthdays and celebrations when I want something extra special but comforting too. Tender coconut cake layers get filled with just the right amount of tart raspberry preserves and rich coconut cream cheese frosting before getting crowned in a thick snowy coat of shredded coconut. Every bite has a bit of zing soft cake and creamy sweetness.

The first time I made this cake the coconut just about took over my kitchen but everyone kept sneaking pieces before it cooled. We now call it the classic birthday cake in my family.

Ingredients

• All purpose flour: gives the cake structure and keeps it tender
• Baking powder and baking soda: help the cake rise and stay fluffy Check the labels for freshness
• Salt: balances sweetness and makes the flavors pop Use a fine sea salt for best results
• Unsalted butter: builds base richness and creamy flavor Softened butter whips up best
• Granulated sugar: sweetens and provides moistness Go for fine granules for easy mixing
• Vanilla coconut and almond extract: round out the coconut flavor Choose pure extracts for the best taste
• Egg whites: keep the cake light but sturdy Whip lightly for extra structure
• Canned coconut milk: deepens coconut flavor and adds moisture Go full fat for lush texture
• Sour cream: gives lift and gentle tang Get full fat and bring to room temperature
• Unrefined coconut oil: brings even more coconut flavor and moisture
• Unsweetened shredded coconut: folds into the batter for texture Buy fresh for best chew
• Cream cheese in the frosting: adds tang and creaminess Full fat blocks are best
• Confectioners sugar: ensures a smooth fluffy frosting Sift before using
• Raspberry preserves: are swirled between layers for a tart counterpoint to the sweetness Choose seedless for smoothness
• Shredded coconut as a finish: gives that snowy wow factor Use high quality for pretty presentation

Step by Step Instructions

Prepare the Cake Pans:

Grease and line three nine inch round cake pans with parchment making sure every edge is coated so the cake does not stick when you unmold

Mix the Dry Ingredients:

Sift the flour baking powder baking soda and salt together in a big bowl to make sure everything combines evenly and gives a smooth crumb

Cream the Butter and Sugar:

Beat softened butter until creamy then slowly work in the sugar Continue beating until the mixture looks pale and fluffy which makes for a delicate cake

Flavor Up the Base:

Add vanilla coconut and almond extracts Next pour in egg whites a bit at a time scraping the bowl so everything gets aerated

Combine Wet Ingredients:

In a separate cup whisk coconut milk with sour cream so they blend before hitting the batter This helps the cake bake up moist and even

Add Dry and Wet to the Bowl:

Alternate adding flour mixture and coconut milk mixture into the creamed base Start and finish with flour Mixing gently keeps the crumb fine

Fold in Oil and Coconut:

Pour in melted coconut oil and sprinkle in shredded coconut Use a spatula to fold gently This step ensures the cake stays rich without deflating

Portion and Bake:

Evenly divide the batter between pans about five hundred ten grams each and smooth the tops Bake until the edges are golden and a toothpick comes out clean

Cool Completely:

Let cakes cool in their pans on a rack for about twenty minutes then flip them out onto racks to finish cooling so the crumb sets up

Make the Frosting:

Beat room temperature butter and cream cheese until totally smooth Add flavorings and a splash of coconut milk then work in sifted confectioners sugar a bit at a time Whip until the texture is airy and lush

Trim and Layer:

Level the top of each cake if needed Place the first layer on a stand spread generously with frosting and swirl over raspberry preserves Repeat with the next layers finishing with a thick coat of frosting all over the cake

Coconut Coating:

Take handfuls of shredded coconut and press it into the sides and over the top for a snowy effect Let the cake set for at least thirty minutes before cutting

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You Must Know

• You can bake the cake layers one day ahead and wrap them well to keep fresh
• The cake tastes even better after a night in the fridge because the flavors blend
• A thick coat of coconut makes it easy to hide any imperfect frosting jobs

My favorite part of this cake is the raspberry swirls hiding under the coconut blanket Every time we serve it there is always a wow when you cut the first slice and see those pink ripples

Storage Tips

This cake holds up wonderfully in the refrigerator for up to four days Wrapped tightly you can keep slices moist and coconut fluffy Store in an airtight container so the cake does not dry out If you want to freeze wrap individual layers or frosted slices and freeze up to one month Let thaw in the fridge before eating

Ingredient Substitutions

If you need a dairy free option try using plant based butter cream cheese and coconut yogurt in place of the dairy Make sure to choose coconut milk and oil that are unrefined for best coconut flavor You can swap raspberry preserves for another tart fruit jam like strawberry or black currant for a twist

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Serving Suggestions

Dress up the top with extra raspberries or thin sliced strawberries Edible flowers add a romantic tea party feel For the ultimate dessert plate serve with a scoop of coconut ice cream or a drizzle of melted chocolate

Cultural and Festive Vibes

This cake reminds me of Caribbean and Southern American coconut desserts with their rich milky crumb and abundant shredded coconut There is also something old school about the combination of white coconut layers and bright pink swirls like cakes at holiday gatherings I grew up going to

Frequently Asked Questions

→ How do I keep the coconut cake extra moist?

Mix in both canned coconut milk and sour cream for added moisture. Also, avoid over-baking and cool completely before assembling.

→ Can I use fresh raspberries instead of preserves?

Yes, you can use mashed fresh berries, but strain out excess liquid to prevent the layers from becoming soggy.

→ What kind of coconut is best for coating the cake?

Unsweetened shredded coconut works well for coating, but sweetened, finely shredded coconut can be used for a softer texture and sweeter finish.

→ How should I store the assembled cake?

Keep the cake covered and refrigerated. Let it sit at room temperature for 20 minutes before serving for ideal softness.

→ Can this cake be made ahead?

Yes, the layers and frosting can be prepared in advance. Assemble the cake the day you plan to serve for best freshness.

→ Is it necessary to use almond extract?

No, but a small splash adds depth. You may omit it or replace with extra vanilla if desired.