Cozy Raspberry Coconut Snowball (Print Version)
# Ingredients:
→ Coconut Cake
01 -
54 grams unsweetened shredded coconut
02 -
67 grams unrefined coconut oil, melted
03 -
113 grams sour cream, room temp
04 -
227 grams canned coconut milk
05 -
6 large egg whites, whisked lightly
06 -
0.25 teaspoon almond extract
07 -
1.5 teaspoons coconut extract
08 -
1 teaspoon vanilla extract
09 -
298 grams white sugar
10 -
113 grams unsalted butter, soft
11 -
4 grams salt
12 -
2 grams baking soda
13 -
13 grams baking powder
14 -
310 grams plain flour, sifted
→ Coconut Cream Cheese Frosting and Assembly
15 -
120 grams raspberry preserves
16 -
108 grams shredded coconut, to decorate
17 -
510 grams powdered sugar, sifted
18 -
3 tablespoons canned coconut milk
19 -
0.5 teaspoon coconut extract
20 -
0.25 teaspoon salt
21 -
1 teaspoon vanilla extract
22 -
226 grams cream cheese, room temp
23 -
226 grams unsalted butter, soft
# Instructions:
01 -
Line your cake pans with parchment and grease them well. Heat your oven to 175°C. Keep them nearby for when you’re ready.
02 -
Mix together the flour, baking powder, baking soda, and salt. Put this bowl aside for a bit.
03 -
Whip the butter in a mixer ’til creamy, about a minute. Slowly add the sugar, then crank up the speed for a couple minutes ’til you’ve got a soft, airy mixture.
04 -
Toss in the vanilla, coconut, and almond extracts. On low, mix in the egg whites a little at a time. Scrape the bowl down as you go to keep it all mixing right.
05 -
Whisk your coconut milk and sour cream in a measuring jug so they're nice and smooth.
06 -
Add part of the dry mix, then some of the coconut milk blend, back and forth, starting and ending with the flour. Don’t overdo it—just mix until it’s all together.
07 -
Blend in the melted coconut oil and then gently fold in the shredded coconut using a spatula.
08 -
Scoop the batter into the pans—about 510 grams in each. Smooth the surfaces. Bake 20 to 25 minutes, or until the tops look golden and a toothpick comes out clean.
09 -
Pop pans onto racks for about 20 minutes. Flip the cakes out and let them chill completely before you move on.
10 -
Give the butter and cream cheese a good beat in your mixer until there aren’t any lumps, about 2 minutes. Add the vanilla, salt, coconut extract, and coconut milk, and mix until blended.
11 -
With your mixer on low, keep adding the powdered sugar in small amounts. After it’s all in, beat on high for a couple minutes so it gets really fluffy.
12 -
Level off any bumpy tops using a serrated knife so your layers stack nicely.
13 -
Set your first cake layer on whatever you’ll serve it on. Cover it with a cup of frosting, then spread on 60 grams of raspberry preserves.
14 -
Add the second cake slab, do more frosting and raspberry preserves, then put the last cake layer on top.
15 -
Smooth frosting across the whole cake, then cover the sides with coconut and sprinkle more coconut up top.
16 -
Let your creation sit out for about half an hour before you slice it up. Then dig in whenever you’re ready.
# Notes:
01 -
Wait until your cakes are totally cooled before stacking and use a serrated knife for shaving off any bumps.
02 -
Top things off with edible blooms or a few fresh raspberries if you want to make it pop.