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Whenever I want to impress but also keep things cozy, this stunning Raspberry Swirl Coconut Snowball Cake always does the trick. Fluffy coconut cake layers get a zingy raspberry preserve layer and a dreamy coconut cream cheese icing before you pile on all that snowy shredded coconut. Each bite is tangy, soft, and super creamy—total crowd-pleaser.
When I first made this, coconut flakes covered my whole counter and folks kept sneaking slices before it was even cool. Now, my family says it’s our official birthday favorite.
Key Ingredients
- Shredded coconut as a finish: gets pressed on for that wow snowy look Use the freshest you can find
- Raspberry preserves: layers in between for an amazing zing Pick the smooth seedless kind for best texture
- Confectioners sugar: whips up a light fluffy frosting Make sure to sift so it’s clump free
- Cream cheese in the frosting: brings a nice creamy tang Go for full-fat blocks for extra richness
- Unsweetened shredded coconut: gets stirred into the batter for chew Buy the moist kind if possible
- Unrefined coconut oil: amps up coconut taste and keeps things perfectly moist
- Sour cream: a bit of tang plus softness Full fat and room temp works best
- Canned coconut milk: gives a deep lush flavor Go for full fat if you can
- Egg whites: help make the cake sturdy and light Gently whip for more lift
- Vanilla coconut and almond extract: boosts the coconut flavor Make sure they’re pure
- Granulated sugar: brings sweetness and keeps things fluffy Use fine grain to mix easily
- Unsalted butter: adds richness and flavor Softened first works best
- Salt: sharpens up the flavor A pinch of fine sea salt does the trick
- Baking powder and baking soda: puffs up the cake and keeps it soft Just make sure your powder’s still fresh
- All purpose flour: helps everything hold together and still stay tender
Simple Steps
- Coconut Coating:
- Grab big handfuls of coconut and gently pat onto the cake’s top and sides for a puffy white look Let it rest for about half an hour to set up before cutting
- Trim and Layer:
- If layers are domed, shave them flat Lay one on a cake plate, sweep on a thick coat of frosting, then swirl over the raspberry preserves Stack on the next layers, finishing with a thick layer of icing everywhere
- Make the Frosting:
- Start by whipping room-temp butter and cream cheese till smooth Add in the extracts and a dash of coconut milk, then gently blend in sifted confectioners sugar Whip it all until super light and creamy
- Cool Completely:
- Once baked, let cakes chill in pans for around twenty minutes then flip onto a wire rack so the crumb sets and cools
- Portion and Bake:
- Spoon the batter evenly among the pans (about five hundred ten grams in each), leveling off the tops Pop them in the oven till golden and a toothpick comes out mostly clean
- Fold in Oil and Coconut:
- Stir in your coconut oil and shredded coconut with a spatula so the cake keeps its fluffiness
- Add Dry and Wet to the Bowl:
- Take turns adding flour mix and the coconut milk-and-sour cream blend to your creamed butter Start with flour and finish with it Mix lightly to keep it soft
- Combine Wet Ingredients:
- Stir together coconut milk with sour cream in a little cup so it’s ready to go Helps everything bake nice and even
- Flavor Up the Base:
- Mix in coconut, almond, and vanilla extracts Then, pour in egg whites a little at a time, making sure you scrape the bowl so it all gets mixed up with plenty of air
- Cream the Butter and Sugar:
- Beat soft butter to creamy, then slowly add in sugar Keep beating till it turns pale and light—that’s what gives you that tender texture
- Mix the Dry Ingredients:
- In a large bowl, sift together flour, baking powder, soda, and salt This keeps things even and lump free
- Prepare the Cake Pans:
- Prep three nine-inch pans by buttering them then lining with parchment so your cakes slide out easily
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Good to Know
- Bake the cake layers a day ahead if you want and just wrap up tight to hold in moisture
- It tastes even more amazing after chilling overnight—the flavors all soak in together
- All that coconut on top hides messy spreading so it always looks good
The best surprise is when you cut in and those raspberry swirls peek out from under the coconut Everyone at the table gasps every single time
How to Store
This dessert keeps like a dream in the fridge for up to four days. Keep it covered so the layers stay soft and coconut doesn’t dry out. You can even freeze slices or bare layers—wrap tight and enjoy within a month. Just let them thaw in the fridge first
Ingredient Swaps
Need it dairy free? Go for plant-based butter, coconut yogurt, and cream cheese. Stick with unrefined coconut milk and oil for the best coconut boost. You can switch up the raspberry preserves for another tart jam—like strawberry or black currant—for something different
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Fun Ways to Serve
Top it with fresh raspberries or thin strawberry slices. Add edible flowers for a pretty tea party look. For a next-level dessert, serve each slice with coconut ice cream or pour over a little melted chocolate
Cultural & Festive Touches
This one takes me back to those coconut sweets from the Caribbean and deep South with soft cake and tons of shredded coconut. The snowy coconut and brilliant pink swirl feels so old-school, just like parties and holidays I grew up with
Frequently Asked Questions
- → How can I make sure my coconut cake stays soft?
Add both sour cream and canned coconut milk to boost moisture. Don't overbake it, and wait till it's totally cool to put everything together.
- → Is it okay to swap in fresh raspberries instead of jam?
Yep, just mash up the berries and drain extra juice so the cake doesn't get wet.
- → What’s the best coconut type for the outside?
Go for unsweetened shredded coconut for a classic texture, or use sweet finely shredded if you want it a bit softer and sweeter.
- → What's the best way to store this cake?
Chill it in the fridge with a cover. Let it sit out for 20 minutes before digging in so it softens up nicely.
- → Can I prep this cake ahead of time?
Absolutely, make the cake and frosting ahead—just build it all together the same day you want to serve for max freshness.
- → Do I really need almond extract?
Nope, you can skip it or use more vanilla if that's your thing, but a dash of almond gives a nice little boost.