Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
Make the raspberry swirl:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens into a syrup-like consistency, about 5-7 minutes. Remove from heat and set aside to cool.
Prepare the cake batter:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Stir in the shredded coconut.
Assemble the cake:
Pour half of the cake batter into the prepared cake pan. Spoon a few teaspoons of the raspberry mixture onto the batter, then use a knife or skewer to gently swirl the raspberry sauce into the batter.
Add the remaining cake batter on top of the swirl and repeat the raspberry swirl process on the top layer of the batter. Swirl the raspberry mixture into the top layer to create a marbled effect.
Bake the cake:
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Top with shredded coconut:
Once the cake has cooled completely, spread a thin layer of frosting or whipped cream if desired. Then, gently press shredded coconut onto the top and sides of the cake for a « snowball » effect.
Serve:
Optionally, dust the top of the cake with powdered sugar for a finishing touch. Slice and enjoy the tropical, sweet flavors of this beautiful Raspberry Swirl Coconut Snowball Cake!
Serving and Storage Tips:
- Serve fresh: This cake is best served fresh, but it can be stored for a few days.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days, but be sure to bring it to room temperature before serving for the best flavor and texture.
Variants:
- Berry Swap: You can substitute raspberries with other berries, such as strawberries or blackberries, to create different flavor profiles.
- Vegan Version: Use plant-based milk (such as almond or coconut milk) and substitute the eggs with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for a vegan version of this cake.
- Chocolate Version: For a chocolate twist, you can mix cocoa powder into the batter for a chocolate cake base.
FAQ:
1. Can I use store-bought raspberry preserves instead of fresh raspberries?
Yes, you can substitute raspberry preserves or jam for fresh raspberries. Simply heat the preserves with the sugar and lemon juice until it becomes syrupy.
2. Can I make this cake in advance?
Yes, you can bake the cake ahead of time and store it in the refrigerator. Allow it to cool completely before storing and adding the coconut topping just before serving.
3. Can I freeze this cake?
Yes, this cake freezes well. After baking and cooling, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw it in the refrigerator before serving and add the coconut topping.
