Why You’ll Love This Recipe

If you love the combination of coconut and raspberry, this cake is for you. With its moist coconut cake layers, tart raspberry preserves, and creamy coconut frosting, each bite is a perfect balance of flavors. The added shredded coconut coating gives it a delightful texture that complements the smooth frosting. This cake is as beautiful as it is delicious, making it an excellent choice for celebrations or just a special treat for yourself.

Raspberry Swirl Coconut Snowball Cake

Ingredients

For the Coconut Cake:

2 and 1/2 cups (310 grams) all-purpose flour
1 Tablespoon (13 grams) baking powder
1/2 teaspoon (2 grams) baking soda
3/4 teaspoon (4 grams) salt
1/2 cup (113 grams) unsalted butter, softened to room temperature
1 and 1/2 cups (298 grams) granulated sugar
1 teaspoon vanilla extract
1 and 1/2 teaspoons coconut extract
1/4 teaspoon almond extract
6 large egg whites, lightly beaten until foamy on top
1 cup (227 grams) canned coconut milk
1/2 cup (113 grams) sour cream, at room temperature
1/3 cup (67 grams) unrefined coconut oil, liquified
1 cup (54 grams) unsweetened shredded coconut

For the Coconut Cream Cheese Frosting:

1 cup (226 grams) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon coconut extract
3 Tablespoons canned coconut milk
4 and 1/2 cups (510 grams) confectioners’ sugar
1/2 cup raspberry preserves
2 cups (108 grams) shredded coconut, for decorating

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Coconut Cake:

Preheat the oven to 350°F (175°C). Grease the bottom and sides of three 9-inch round cake pans, lining them with parchment paper.
Sift together the flour, baking powder, baking soda, and salt in a large mixing bowl. Set aside.
In the bowl of a stand mixer or using a handheld mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute.
Gradually add in the sugar and continue beating on high for 2 minutes until the mixture is light and fluffy.
Beat in the vanilla extract, coconut extract, and almond extract.
Reduce the speed to low and gradually add in the beaten egg whites, beating well after each addition. Scrape down the sides of the bowl frequently.
Combine the coconut milk and sour cream in a measuring cup and mix until smooth. Add this mixture to the flour mixture in three additions, alternating with the coconut milk/sour cream mixture, beginning and ending with the flour.
Add in the coconut oil and beat until just combined. Fold in the shredded coconut.
Divide the batter evenly among the prepared pans (about 510 grams per pan). Smooth the tops of the batter.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean and the edges are lightly browned.
Cool the cakes in the pans for 20 minutes, then invert them onto cooling racks and let them cool completely.

For the Coconut Cream Cheese Frosting:

Beat the butter and cream cheese in a stand mixer or with a handheld mixer on medium-high speed until smooth, about 2 minutes.
Add the vanilla extract, salt, coconut extract, and coconut milk, and continue beating until combined.
Gradually add the sifted confectioners’ sugar, 1/4 cup at a time, beating well before adding the next batch. Once all sugar is incorporated, increase the speed to high and beat for 2 minutes until fluffy.

Assembly:

Trim the domed tops of the cake layers using a serrated knife (if necessary).
Place one cake layer on a cake stand or large plate. Spread 1 cup of frosting over the top, followed by 1/4 cup of raspberry preserves.
Repeat this layering process with the second cake layer, frosting, and raspberry preserves, finishing with the third layer on top.
Spread the remaining frosting over the top and sides of the cake.
Gently press shredded coconut around the sides and sprinkle the remaining coconut on top.
Let the cake set for 30 minutes before slicing and serving.

Servings and Timing

Servings: 1 cake (approximately 12-14 slices)
Prep Time: 30 minutes
Cook Time: 25 minutes
Inactive Time: 1 hour
Total Time: 1 hour 55 minutes

Variations

Raspberry: Substitute raspberry preserves with strawberry or blueberry preserves for a different fruit flavor.
Cake Texture: For a fluffier cake, consider folding whipped cream into the batter before baking.
Frosting: Swap coconut extract for vanilla extract to make the frosting less coconut-forward.

Storage/Reheating

Storage: Store leftover cake in an airtight container in the fridge for up to 4 days. The cake is best served chilled for a firmer texture.
Reheating: To reheat slices, microwave on low for 15-20 seconds or warm in the oven at 300°F (150°C) for 5 minutes.

FAQs

1. Can I make this cake ahead of time?

Yes, you can prepare the cake layers and frosting a day ahead. Keep the layers wrapped tightly and refrigerate the frosting. Assemble the cake the next day.

2. Can I use regular milk instead of coconut milk?

Yes, regular milk can be substituted for coconut milk, though it will change the flavor and texture slightly.

3. What can I use instead of egg whites in the cake?

You can use an egg replacer or aquafaba as a substitute for egg whites if you’re looking for a vegan version of the cake.

4. How do I make the frosting thicker?

If the frosting is too thin, gradually add more sifted confectioners’ sugar until it reaches your desired thickness.

5. Can I freeze this cake?

Yes, you can freeze the cake layers before frosting. Wrap the layers tightly in plastic wrap and store them in an airtight container for up to 3 months.

6. Can I decorate this cake with fresh fruit?

Yes, fresh raspberries or edible flowers make a beautiful decoration for the cake, adding a fresh touch to the coconut and raspberry flavors.

7. How do I prevent the cake layers from sticking to the pans?

Ensure you generously grease and flour the pans, or use parchment paper rounds to prevent sticking.

8. Is this cake gluten-free?

This recipe is not gluten-free, but you can substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.

9. Can I substitute the cream cheese frosting with something else?

Yes, you can use whipped cream cheese frosting or a simple buttercream frosting if you prefer something lighter.

10. How long does this cake last in the fridge?

The cake will stay fresh in the fridge for up to 4 days when stored in an airtight container.

Conclusion

The Raspberry Swirl Coconut Snowball Cake is an exquisite dessert that combines the tropical flavors of coconut with the sweetness and tartness of raspberry. With its moist layers, creamy frosting, and beautiful shredded coconut coating, it’s the perfect cake for any celebration or just as a special treat. Try it for your next gathering and watch it disappear in no time!