Raspberry Coconut Snowball Cake Recipe
If there’s a single dessert that feels like a celebration both inside and out, it’s the Raspberry Coconut Snowball Cake. Fluffy layers of tender coconut cake are sandwiched with tangy raspberry jam, then cloaked in clouds of vanilla whipped cream and a generous flurry of sweet shredded coconut, creating a showstopper that’s part bakery dream and part cozy, nostalgic treat. Whether you’re aiming to impress at a special gathering or to brighten up a weekend with something beautiful, this Raspberry Coconut Snowball Cake always delivers both surprise and delight with every bite.
Ingredients You’ll Need
There’s something truly magical about how a handful of straightforward ingredients can transform into an unforgettable Raspberry Coconut Snowball Cake. Each one has a purpose, adding either depth of flavor, delightful texture, or a visual flourish that makes this cake so special.
- All-purpose flour: The foundation of the cake, offering structure and just the right amount of tenderness.
- Baking powder: This helps the layers rise beautifully and stay light.
- Salt: Just a hint brings out and balances the sweetness in every component.
- Unsalted butter, softened: Creamy, rich flavor and a soft crumb come from perfectly room-temperature butter.
- Granulated sugar: Sweetens the cake and helps create a fine, delicate texture.
- Large eggs: Add richness and help bind everything together for fluffy, moist layers.
- Vanilla extract: Infuses the cake and only the frosting with warm aroma and deep flavor.
- Coconut milk: The secret to a moist crumb with a true coconut undertone.
- Shredded sweetened coconut: Mixed into the batter for texture and that signature coconut flavor.
- Raspberry jam: Bursts of sweet-tart fruit tucked right between the layers.
- Heavy cream: Whipped into a dreamy cloud for the perfect frosting.
- Powdered sugar: Gently sweetens the whipped cream without any grittiness.
- Vanilla extract (for whipped cream): Rounds out the whipped cream’s flavor with classic bakery notes.
- Sweetened shredded coconut (for coating): Rolled over the frosted cake for that irresistible fluffy snowball finish.
How to Make Raspberry Coconut Snowball Cake
Step 1: Prep the Pans and Oven
Start by heating your oven to 350°F (175°C) so it’s ready when your batter is. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper—this trick ensures your layers come out with perfect ease, ready to be stacked and filled.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk the flour, baking powder, and salt together. This evenly distributes the leaveners and salt, which promises an evenly risen and well-seasoned cake throughout.
Step 3: Cream Butter and Sugar
With an electric mixer, beat the softened butter and granulated sugar together in a large bowl. Let the mixture get pale and fluffy; this step is worth the few extra minutes, as it creates that melt-in-your-mouth texture that makes the Raspberry Coconut Snowball Cake so lovely.
Step 4: Add Eggs and Vanilla
Add in your eggs one at a time, mixing well after each—think of it as building your flavor and structure layer by layer. Then stir in that aromatic vanilla extract for a cozy, bakery scent right from the start.
Step 5: Combine Wet and Dry Ingredients
Alternately add the dry ingredients and coconut milk to your butter mixture, starting and ending with the dry ingredients. Mix just until combined to keep the crumb soft, then fold in 1/2 cup of shredded coconut—the little flecks throughout make every forkful uniquely tender.
Step 6: Bake the Layers
Evenly divide the batter between your prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick comes out clean. Let the cakes cool completely in their pans, then turn them out to finish cooling—patience here leads to neat, picture-perfect layers.
Step 7: Raspberry Jam Filling
Once your cakes are cool, generously spread the raspberry jam over the top of one layer. The sweet-tart brightness is a beautiful surprise nestled inside this cozy cake.
Step 8: Whip the Cream
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. This billowy whipped cream forms both your frosting and a soft snowy blanket for the coconut to stick to in classic Raspberry Coconut Snowball Cake style.
Step 9: Assemble and Frost
Top the jam-covered layer with the second cake layer. Frost the whole cake generously with whipped cream, swirling it over the top and sides for that dreamy look.
Step 10: Coat with Coconut
This is the fun part: gently press sweetened shredded coconut all over the whipped-cream frosting, so every inch is covered like a real snowball. Chill for at least 1 hour before slicing for the perfect slice and flavor meld.
How to Serve Raspberry Coconut Snowball Cake
Garnishes
Scatter a handful of fresh raspberries on top right before serving for a pop of color and extra berry flavor. A little dusting of powdered sugar can also add a touch of elegance—think of it as the finishing snow!
Side Dishes
This cake shines as a centerpiece, so keep sides simple: cups of hot tea, black coffee, or sparkling berry lemonade all make for wonderful pairings. If you’d like something a touch more decadent, a scoop of vanilla bean ice cream alongside the cake is always a hit.
Creative Ways to Present
Try making mini versions of the Raspberry Coconut Snowball Cake in cupcake form for individual treats at parties. Or, slice and stack the layers in mason jars with extra berries and whipped cream for a portable trifle effect—perfect for picnics or potlucks!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Raspberry Coconut Snowball Cake tightly covered in the refrigerator. The whipped cream and coconut coating help lock in moisture, so it stays fresh for up to 3 days—if it lasts that long!
Freezing
For longer storage, you can freeze the cake (frosted or unfrosted) tightly wrapped for up to 2 months. If it’s already frosted and coated, flash freeze it first on a baking sheet, then wrap well to prevent the coconut from getting soggy.
Reheating
No reheating is needed—simply thaw slices in the refrigerator overnight, or enjoy straight from the fridge for a cool, creamy bite. The flavors often become even more harmonious after a day or two!
FAQs
What kind of coconut milk should I use?
Full-fat canned coconut milk is best for a rich, moist crumb. Just be sure to shake the can well before measuring, and steer clear of the carton or light varieties for this recipe.
Can I make this Raspberry Coconut Snowball Cake gluten-free?
Absolutely! Swap in a trusted 1:1 gluten-free flour blend for the all-purpose flour, and keep an eye on the texture—results should be just as dreamy and soft.
Can I use fresh raspberries instead of jam?
Yes, for a fresh twist, layer thinly sliced fresh raspberries on top of the jam or gently mash them into the filling. This adds lovely bursts of flavor and makes the cake even more special for berry lovers.
What’s the best way to frost and coat the cake?
Use an offset spatula to smooth the whipped cream over the cake, then gently press handfuls of sweetened shredded coconut onto all sides. It’s a little messy, but it’s also lots of fun and gives that signature snowball finish!
How far ahead can I make this cake?
The Raspberry Coconut Snowball Cake can be made a day in advance and stored covered in the fridge. In fact, letting it chill allows the flavors to meld even more for a fabulous next-day treat.
Final Thoughts
This Raspberry Coconut Snowball Cake is pure joy; it’s nostalgic, gorgeous, and irresistibly delicious. Give it a try for your next celebration or just because you deserve something truly special—the smiles and empty plates will say it all!
Print
Raspberry Coconut Snowball Cake Recipe
- Total Time: 55 minutes (plus chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Raspberry Coconut Snowball Cake is a delightful dessert featuring layers of tender coconut cake filled with sweet raspberry jam and finished with a fluffy whipped cream coating and a generous sprinkle of coconut. Perfect for special occasions or holiday gatherings.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1/2 cup shredded sweetened coconut
- 1 cup raspberry jam
For Whipped Cream:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For Coating:
- 2 cups sweetened shredded coconut
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Mix Wet Ingredients: In a large mixing bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each, then beat in vanilla extract. Gradually add dry ingredients alternately with coconut milk, beginning and ending with dry ingredients, mixing just until combined. Fold in 1/2 cup shredded coconut.
- Bake: Divide batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
- Assemble: Spread raspberry jam evenly over the top of one cake layer, then top with the second cake layer.
- Make Whipped Cream: In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Frost Cake: Frost the entire cake with whipped cream, then press shredded coconut all over the surface to cover completely.
- Chill: Chill for at least 1 hour before slicing.
Notes
- For a holiday twist, mix fresh raspberries into the jam layer.
- This cake can be made a day ahead and stored covered in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 41 g
- Sodium: 210 mg
- Fat: 27 g
- Saturated Fat: 19 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 115 mg
