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
Scale
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
