Raspberry Swirl Coconut Snowball (Print Version)

# Ingredients:

→ Coconut Cake

01 - 310 grams all-purpose flour, sifted
02 - 13 grams baking powder
03 - 2 grams baking soda
04 - 4 grams salt
05 - 113 grams unsalted butter, softened to room temperature
06 - 298 grams granulated sugar
07 - 1 teaspoon vanilla extract
08 - 1.5 teaspoons coconut extract
09 - 0.25 teaspoon almond extract
10 - 6 large egg whites, lightly beaten
11 - 227 grams canned coconut milk
12 - 113 grams sour cream, at room temperature
13 - 67 grams unrefined coconut oil, liquified
14 - 54 grams unsweetened shredded coconut

→ Coconut Cream Cheese Frosting and Assembly

15 - 226 grams unsalted butter, at room temperature
16 - 226 grams cream cheese, at room temperature
17 - 1 teaspoon vanilla extract
18 - 0.25 teaspoon salt
19 - 0.5 teaspoon coconut extract
20 - 3 tablespoons canned coconut milk
21 - 510 grams confectioners' sugar, sifted
22 - 120 grams raspberry preserves
23 - 108 grams shredded coconut, for decorating

# Instructions:

01 - Preheat oven to 175°C. Grease the bottom and sides of three 23-cm round cake pans and line with parchment paper. Set aside.
02 - Sift flour, baking powder, baking soda, and salt into a large mixing bowl. Set aside.
03 - In a stand mixer fitted with the paddle attachment or using a handheld mixer, beat butter on medium-high speed until smooth and creamy, about 1 minute. Gradually add granulated sugar and beat on high for 2 minutes until light and fluffy.
04 - Add vanilla extract, coconut extract, and almond extract. With mixer on low, add beaten egg whites in three additions, beating well and scraping the bowl after each.
05 - In a spouted jug, whisk together coconut milk and sour cream until smooth.
06 - With mixer on low, add flour mixture in three additions, alternating with the coconut milk-sour cream mixture, beginning and ending with flour. Mix just until combined.
07 - Add liquified coconut oil and mix until just combined. Fold in unsweetened shredded coconut with a spatula.
08 - Divide batter evenly among prepared pans (approximately 510 grams per pan). Smooth tops and bake for 20–25 minutes, or until edges are lightly golden and a toothpick inserted in the center emerges clean.
09 - Transfer pans to a wire rack and cool for 20 minutes. Then invert cake layers onto racks and allow to cool completely.
10 - In a stand mixer fitted with paddle attachment or using a handheld mixer, beat butter and cream cheese on medium-high until completely smooth, about 2 minutes. Add vanilla extract, salt, coconut extract, and coconut milk. Mix to incorporate.
11 - With mixer on low, gradually add sifted confectioners' sugar, 1/4 cup at a time, beating well before each addition. Once incorporated, beat on high speed for 2 minutes until fluffy.
12 - Using a serrated knife, level any domed tops from each cooled cake layer if needed.
13 - Place first cake layer on a serving plate or cake stand. Spread 1 cup frosting evenly over the surface. Top with 60 grams raspberry preserves.
14 - Repeat with second layer, adding frosting and raspberry preserves as before. Add final cake layer on top.
15 - Spread remaining frosting over top and sides of cake. Gently press shredded coconut around the sides and sprinkle remaining coconut on top.
16 - Allow cake to rest for 30 minutes at room temperature before slicing. Serve as desired.

# Notes:

01 - For clean layers, ensure cakes are fully cooled before assembling and use a long serrated knife for trimming.
02 - Decorate with fresh raspberries or edible flowers for a showstopping finish.

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