A true masterpiece of flavor and texture, the Raspberry Swirl Coconut Snowball Cake combines the tropical essence of coconut with the tart sweetness of raspberry. Layered with a luxurious coconut cream cheese frosting and finished with a snowy blanket of shredded coconut, this cake is a showstopper perfect for any celebration.
Why You Will Love Raspberry Swirl Coconut Snowball Cake
This Raspberry Swirl Coconut Snowball Cake is as beautiful as it is delicious. Here’s why it stands out:
- Flavor Harmony: The coconut and raspberry flavors balance sweetness and tang beautifully.
- Soft and Moist Texture: Coconut milk, sour cream, and egg whites create a tender crumb.
- Gorgeous Presentation: Frosted layers and snowy shredded coconut make it a stunning centerpiece.
Ingredient Notes For Raspberry Swirl Coconut Snowball Cake
Every ingredient contributes to the cake’s incredible flavor and texture:
- Coconut Milk: Adds creaminess and enhances the coconut flavor.
- Egg Whites: Provide a light, fluffy texture to the cake.
- Raspberry Preserves: Offer a sweet and tangy swirl that complements the tropical base.
- Cream Cheese Frosting: Creamy and slightly tangy, it ties the flavors together beautifully.
Ingredients List For Raspberry Swirl Coconut Snowball Cake
For the Coconut Cake:
- 2 ½ cups (310 grams) all-purpose flour
- 1 tablespoon (13 grams) baking powder
- ½ teaspoon (2 grams) baking soda
- ¾ teaspoon (4 grams) salt
- ½ cup (113 grams) unsalted butter, softened
- 1 ½ cups (298 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons coconut extract
- ¼ teaspoon almond extract
- 6 large egg whites, lightly beaten until foamy
- 1 cup (227 grams) canned coconut milk
- ½ cup (113 grams) sour cream, at room temperature
- â…“ 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
- ¼ teaspoon salt
- ½ teaspoon coconut extract
- 3 tablespoons canned coconut milk
- 4 ½ cups (510 grams) confectioners’ sugar
For Assembly:
- ½ cup raspberry preserves
- 2 cups (108 grams) shredded coconut, for decorating
Kitchen Equipment Needed
- Three 9-inch round cake pans
- Mixing bowls
- Stand or hand mixer
- Offset spatula or knife for frosting
- Sifter
- Cooling racks
How to Make Raspberry Swirl Coconut Snowball Cake
Follow these detailed steps for a foolproof cake:
- Preheat the Oven:
Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper for easy removal. - Prepare Dry Ingredients:
Sift the flour, baking powder, baking soda, and salt into a bowl. Set aside. - Cream Butter and Sugar:
In a large mixing bowl, beat the butter until creamy. Gradually add the sugar, followed by the vanilla, coconut, and almond extracts. Beat until light and fluffy. - Mix Wet Ingredients:
Slowly mix in the egg whites until fully combined. In a separate bowl, whisk together the coconut milk and sour cream. - Combine Wet and Dry Ingredients:
Alternately add the dry ingredients and the coconut milk mixture to the butter mixture, starting and ending with the dry ingredients. Fold in the shredded coconut gently. - Bake the Cake Layers:
Divide the batter evenly among the prepared pans. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. - Make the Frosting:
In a large bowl, beat the butter and cream cheese until smooth. Add the vanilla extract, coconut extract, salt, and coconut milk. Gradually mix in the confectioners’ sugar until fluffy and spreadable. - Assemble the Cake:
Place one cake layer on a serving plate. Spread a thin layer of frosting and swirl in some raspberry preserves. Repeat with the second and third layers. - Frost and Decorate:
Frost the top and sides of the cake with the remaining frosting. Press shredded coconut onto the sides and top for a snowy finish. - Chill and Serve:
Chill the cake for 30 minutes before serving to set the frosting. Slice and enjoy!
Serving and Storage Tips
- Serving Suggestions: Serve with a side of fresh raspberries or a dollop of whipped cream.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Let the cake sit at room temperature for 15–20 minutes before serving.
- Freezing: Freeze unfrosted cake layers for up to 2 months. Thaw, assemble, and frost when ready to serve.
Variations and Substitutions
This cake is adaptable to different preferences:
- Lemon Coconut Cake: Add lemon zest to the batter and frosting for a citrus twist.
- Chocolate Coconut Cake: Use chocolate frosting instead of cream cheese frosting for a richer flavor.
- Nutty Addition: Add toasted almonds or macadamia nuts between the layers for crunch.
Helpful Notes
- Ensure all ingredients are at room temperature for smooth mixing and optimal texture.
- Rotate the pans halfway through baking for even cooking.
- Use a long serrated knife to slice even layers for a polished presentation.
Tips from Well-Known Chefs
- Ina Garten: “Always use high-quality extracts for desserts where flavor really shines.”
- Mary Berry: “Sift your dry ingredients for a light, fluffy cake texture.”
- Duff Goldman: “Chill your cake layers before frosting to prevent crumbs from mixing into the frosting.”
Frequently Asked Questions (FAQ)
1. Can I use sweetened shredded coconut?
Yes, but reduce the sugar in the recipe slightly to avoid overly sweet results.
2. Can I substitute raspberry jam for preserves?
Absolutely! Jam works well, though preserves have a more intense fruit flavor.
3. Can I make this as a sheet cake?
Yes, use a 9×13-inch pan and adjust the baking time to 30–35 minutes.
4. How do I prevent the frosting from melting?
Ensure the cake is completely cool before frosting, and chill the frosting if it becomes too soft.
5. What’s the best way to press coconut onto the cake?
Use clean, dry hands to gently press shredded coconut onto the frosting, rotating the cake as you go.
Conclusion
This Raspberry Swirl Coconut Snowball Cake is a true celebration of flavors and textures. From its tender coconut layers to the tangy raspberry swirl and creamy frosting, every bite is pure delight. Perfect for holidays, birthdays, or any occasion, this cake is sure to impress. Happy baking!
