Description
This Raspberry Swirl Coconut Snowball Cake is a dreamy combination of fluffy vanilla cake, sweet raspberry swirls, and a coconut coating that melts in your mouth. A perfect dessert for holidays, family gatherings, or just a cozy treat! If you love homemade baking, fine dining desserts, and easy cake recipes, this one’s for you!
Ingredients
For the Cake:
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1 1/2 cups all-purpose flour
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1 1/2 tsp baking powder
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1/4 tsp salt
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1/2 cup unsalted butter, softened
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1 cup sugar
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2 eggs
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1/2 cup milk
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1 tsp vanilla extract
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1/2 cup shredded coconut
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1/4 cup raspberry jam
For the Topping:
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1 cup shredded coconut
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1/4 cup powdered sugar
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
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In a bowl, whisk together the flour, baking powder, and salt.
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In a separate bowl, beat the butter and sugar until light and creamy. Add eggs one at a time, then mix in the vanilla extract.
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Gradually add the flour mixture, alternating with milk, until the batter is smooth.
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Fold in the shredded coconut gently.
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Swirl the raspberry jam into the batter, folding lightly to create a marbled effect.
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Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool completely before decorating.
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Once cooled, press shredded coconut around the edges and on top of the cake. Dust with powdered sugar for a snowy effect.
Notes
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For extra flavor, add a touch of lemon zest to the batter.
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Raspberry jam swap: Try strawberry or blackberry jam for a variation.
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Make it extra moist: Brush the cake with a bit of coconut milk before adding the topping.
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Storage: Keep in an airtight container for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38 g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg