counter create hit Print

Raspberry Swirl Coconut Snowball Cake: The Showstopper That’ll Make You the MVP of Every Party

Raspberry swirl coconut snowball cake served for special celebration

A fluffy and moist coconut cake layered with raspberry preserves and smothered in coconut cream cheese frosting, finished with a snowy coat of shredded coconut. Perfect for festive occasions or tropical-inspired celebrations.

Ingredients

Scale
  • 2 and 1/2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 and 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 and 1/2 teaspoons coconut extract
  • 1/4 teaspoon almond extract
  • 6 large egg whites, lightly beaten
  • 1 cup canned coconut milk
  • 1/2 cup sour cream, room temperature
  • 1/3 cup unrefined coconut oil, liquified
  • 1 cup unsweetened shredded coconut
  • 1 cup unsalted butter, room temperature (for frosting)
  • 8 ounces cream cheese, room temperature
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 teaspoon salt (for frosting)
  • 1/2 teaspoon coconut extract (for frosting)
  • 3 Tablespoons canned coconut milk (for frosting)
  • 4 and 1/2 cups confectioners’ sugar
  • 1/2 cup raspberry preserves
  • 2 cups shredded coconut, for decorating

Instructions

  1. Preheat oven to 350°F. Grease and line three 9-inch round cake pans with parchment paper.
  2. In a large bowl, sift flour, baking powder, baking soda, and salt.
  3. In a mixer, beat butter until smooth, then gradually add sugar and beat until fluffy.
  4. Mix in vanilla, coconut, and almond extracts.
  5. On low speed, add egg whites in 3 additions, beating well after each.
  6. In a separate cup, mix coconut milk and sour cream.
  7. Alternate adding flour mixture and coconut milk mixture to the batter, starting and ending with flour.
  8. Add coconut oil and mix until just combined. Fold in shredded coconut.
  9. Divide batter evenly among pans (~510g each), smooth tops, and bake for 20 minutes or until toothpick comes out clean.
  10. Cool in pans for 20 minutes, then transfer to wire racks to cool completely.
  11. For frosting: Beat butter and cream cheese until smooth. Add extracts, salt, and coconut milk. Gradually add powdered sugar and beat until fluffy.
  12. Trim domed tops from cake layers if needed.
  13. Place first cake layer on plate or stand. Spread 1 cup frosting and 1/4 cup raspberry preserves.
  14. Repeat with next layers, ending with cake on top. Frost the top and sides with remaining frosting.
  15. Gently press shredded coconut onto sides and top of cake.
  16. Let set for 30 minutes before slicing and serving.

Notes

  • Ensure all ingredients are at room temperature for best mixing results.
  • Use full-fat coconut milk for richness.
  • Cake can be made a day ahead and stored in the refrigerator.
  • Decorate with fresh raspberries for a colorful finish.

Nutrition

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