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Raspberry Swirl Coconut Snowball Cake

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Raspberry Swirl Coconut Snowball Cake is a dreamy dessert that combines light, fluffy layers of coconut cake with vibrant raspberry swirls and a creamy coconut frosting. Rolled in shredded coconut for that classic snowball look, this cake is as beautiful as it is delicious. Perfect for holidays, birthdays, or any celebration, it brings tropical flair and fruity brightness in every bite.

Ingredients

Scale

For the cake:

  • 2 1/2 cups all-purpose flour

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 cup unsalted butter, softened

  • 1 3/4 cups granulated sugar

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon coconut extract (optional)

  • 1 cup canned coconut milk (full-fat, well-shaken)

  • 1/2 cup raspberry jam or preserves (seedless if preferred)

For the frosting:

  • 1 cup unsalted butter, softened

  • 4 cups powdered sugar

  • 1/4 cup canned coconut milk (or regular milk)

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon coconut extract (optional)

  • Pinch of salt

For assembly:

  • 2 to 3 cups sweetened shredded coconut

  • Fresh raspberries (optional for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

  3. In a large bowl, beat butter and sugar together until light and fluffy, about 3–4 minutes.

  4. Add eggs one at a time, mixing well after each. Stir in vanilla and coconut extract.

  5. Alternate adding the dry ingredients and coconut milk to the batter, starting and ending with dry ingredients. Mix just until combined.

  6. Divide the batter evenly between the cake pans. Drop spoonfuls of raspberry jam on top of the batter in each pan, then use a knife or skewer to gently swirl it into the batter.

  7. Bake for 25–30 minutes, or until a toothpick comes out clean. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

  8. For the frosting, beat butter until smooth. Gradually add powdered sugar, then mix in coconut milk, vanilla, coconut extract, and a pinch of salt. Beat until fluffy and spreadable.

  9. Once cakes are cool, frost the top of one layer, place the second layer on top, and frost the entire cake.

  10. Press shredded coconut all over the frosted cake until it’s fully coated. Garnish with fresh raspberries if desired. Chill until ready to serve.

Notes

  • You can use store-bought raspberry jam, or cook down fresh or frozen raspberries with a little sugar and strain for a homemade version.

  • If you prefer a more subtle coconut flavor, skip the coconut extract and just use coconut milk.

 

  • The cake layers can be made a day ahead and kept covered at room temperature.

Find it online: https://ukfinda.com/raspberry-swirl-coconut-snowball-cake/