Raspberry Swirl Coconut Snowball Cake – A Fluffy & Festive Delight!

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  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat butter and sugar until light and fluffy (2–3 minutes).
  4. Add eggs one at a time, mixing after each. Stir in vanilla and coconut extract.
  5. Gradually mix in dry ingredients, alternating with coconut milk and sour cream, until just combined.

Step 2: Create the Raspberry Swirl

  1. In a small bowl, mix raspberry preserves, lemon juice, and cornstarch until smooth.
  2. Pour half the cake batter into the prepared cake pans.
  3. Dollop raspberry mixture on top and gently swirl with a knife.
  4. Add remaining cake batter over the swirl.

Step 3: Bake the Cake

  1. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Coconut Frosting

  1. In a bowl, beat cream cheese and butter until smooth.
  2. Add powdered sugar, vanilla, and coconut extract, mixing until fluffy.
  3. Stir in heavy cream for a smooth consistency.

Step 5: Assemble & Decorate

  1. Place one cake layer on a plate and spread a thin layer of frosting.
  2. Top with the second cake layer and frost the entire cake.
  3. Gently press shredded coconut over the frosting to create a snowball effect.
  4. Garnish with fresh raspberries or dust with powdered sugar for extra elegance.

Serving and Storage Tips

🥥 Best served chilled or at room temperature.
🥥 Store in an airtight container in the fridge for up to 4 days.
🥥 Freeze unfrosted cake layers for up to 2 months—thaw before assembling.

Variants

  1. Lemon Raspberry Coconut Cake – Add 1 tablespoon lemon zest to the batter for a citrusy twist.
  2. Chocolate Raspberry Coconut Cake – Mix ½ cup cocoa powder into the batter for a rich chocolate flavor.
  3. Gluten-Free Version – Use gluten-free all-purpose flour for a GF-friendly cake.
  4. Almond Coconut Cake – Add ¼ teaspoon almond extract for a nutty note.
  5. No-Bake Coconut Snowball Cake – Use coconut-flavored whipped cream instead of frosting for a light, mousse-like version.

FAQ

1. Can I use fresh raspberries instead of jam?

Yes! Mash 1 cup of raspberries with 2 tablespoons sugar and swirl into the batter.

2. How do I make the coconut stick to the frosting?

Press gently while the frosting is fresh and soft for best adhesion.

3. Can I make this cake ahead of time?

Yes! Bake and freeze the cake layers up to 2 weeks in advance. Assemble and frost before serving.

4. What’s the best way to get clean slices?

Use a sharp knife dipped in hot water, wiping between cuts.

5. Can I make this into cupcakes?

Yes! Bake in a muffin tin for 18–20 minutes, swirling raspberry into each.

Final Thoughts

This Raspberry Swirl Coconut Snowball Cake is a delicious blend of tropical coconut and bright raspberry flavors—a true showstopper dessert for any occasion. With its light texture, creamy frosting, and beautiful snowball appearance, this cake is as elegant as it is delicious!

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