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Every time there’s a birthday or big party, this bright Raspberry Swirl Coconut Snowball Cake is my top pick when I want a dessert that feels super comfy but still totally wow. Light coconut cake gets sandwiched with sweet-tart raspberry jam and extra creamy coconut cream cheese frosting, then smothered in a thick cloud of fluffy coconut. Every forkful is a soft, zingy, creamy dream.
The first time I baked this, coconut got everywhere—but folks couldn’t wait. They started sneaking pieces even before it cooled. It’s become the must-have birthday treat in my crew.
Ingredients List
- All purpose flour: keeps things sturdy but soft
- Baking powder and baking soda: help keep the layers fluffy Double check they’re fresh
- Salt: makes flavors pop and counters the sugar A fine sea salt works great
- Unsalted butter: adds creamy richness Soft butter is easiest to mix
- Granulated sugar: brings sweetness plus moisture Go for super fine sugar if you can
- Vanilla coconut and almond extract: these extracts boost the coconut taste Go with the real deal if possible
- Egg whites: give the cake bounce and lift Whip gently so the cake holds up
- Canned coconut milk: brings loads of coconut flavor and keeps it moist Full fat is best for a silky crumb
- Sour cream: adds fluff and a little zip Use full fat and let it warm up first
- Unrefined coconut oil: brings even more coconut taste and keeps the cake soft
- Unsweetened shredded coconut: folds right in for tasty texture Fresh makes the cake chewier
- Cream cheese for the frosting: makes it tangy and rich Use full fat in block style
- Confectioners sugar: makes frosting fluffy and smooth Sift it so it won’t clump
- Raspberry preserves: gets swirled inside for tangy contrast Use seedless so it’s super smooth
- Shredded coconut for topping: creates that signature snowy look Good quality gives the prettiest finish
Simple How To
- Dress the Cake:
- Grab handfuls of extra coconut and gently stick them to the top and sides for snowy vibes Let it firm up for at least a half hour before slicing in
- Layer and Frost:
- If the tops have domes, slice them off Lay the first layer down, spread on frosting, and swirl in raspberry jam Continue stacking and frosting the rest, finishing the whole thing with a thick swipe of frosting all around
- Whip Up the Frosting:
- Beat cream cheese and softened butter ‘til creamy Stir in coconut milk and any extracts, then gradually mix in the powdered sugar Whip until the frosting’s pale and fluffy
- Cool It Down:
- Cool cakes in their pans for around 20 minutes first, then flip onto racks to finish cooling so they firm up and don’t fall apart
- Get Baking:
- Split the batter three ways into the pans (about 510 grams per pan), make the tops smooth, and bake until golden and a tester comes out clean
- Fold in the Last Bits:
- Pour in liquefied coconut oil and sprinkle in the coconut Gently fold to keep the mixture light and fluffy
- Start Combining:
- Add a little flour mix, then some coconut milk mixture, back and forth You’ll start and end with flour so you get a tender cake
- Blend the Wet Stuff:
- Whisk up the coconut milk and sour cream together This makes sure everything mixes in smoothly with the batter
- Add Flavor and Air:
- Mix in all your extracts, then add egg whites a bit at a time, scraping the bowl so everything’s mixed in light
- Cream Butter and Sugar:
- Beat softened butter smooth, then slowly add in the sugar Beat until pale and fluffy for a lighter crumb
- Mix the Dry:
- Sift salt, flour, baking powder, and baking soda together in a big bowl so it’s super even and crumbly
- Ready Your Pans:
- Line three 9-inch rounds with parchment and grease well so your cakes slide right out
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Must Know Stuff
- You can bake the cakes a day ahead Just wrap well so they stay soft
- Sitting in the fridge overnight lets the flavors really shine
- No need to stress if your frosting looks rough The thick coconut topping hides it all
The hidden raspberry swirls under all that coconut are my top thing about this cake. Everyone’s always surprised and grinning when they cut into it and see those pink swirls inside.
Keep It Fresh
This one stays yummy in the fridge for up to four days. Wrap cuts tightly so things don’t dry out. Keep everything in a sealed container for best texture. Need to make ahead? You can freeze cake layers or frosted pieces for up to a month. Let defrost in the fridge before munching.
Swap Ideas
Want to make it dairy-free? Switch to plant-style butter, coconut yogurt, and vegan cream cheese. Grab only unrefined coconut oils and milks for that big coconut punch. Any tart jam—think strawberry or black currant—works great here if you’re out of raspberry.
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How To Serve It
Pile some raspberries or sliced strawberries on top to really set it off. Toss on a few edible flowers for party vibes. Or, for something extra, add a scoop of coconut ice cream or drizzle with warm chocolate when you plate it up.
Festive & Nostalgic Touches
This cake feels like a mix of Caribbean and Southern treats—lots of soft cake plus loads of coconut everywhere. The white coconut and those bright pink layers always remind me of special occasion cakes from holidays growing up.
Frequently Asked Questions
- → How can I get the coconut cake to turn out extra moist?
Add both sour cream and canned coconut milk to give your batter a moisture boost. Don't forget to stay close to your oven so you don't overbake, and let things cool down all the way before you start building the layers.
- → Is it okay to swap in fresh raspberries instead of preserve?
Yep, you can mash up fresh berries. Just drain out any extra juice first, so your layers don’t get mushy.
- → What's the top pick for coconut when coating the cake?
Unsweetened shreds work great for the outside, but if you like things super soft and sweet, try finely shredded, sweetened coconut instead.
- → What's the best way to keep the finished cake fresh?
Stick it in the fridge and cover it up. Before you dig in, let it hang out on the counter about 20 minutes so it softens up just right.
- → Can I prep this cake before my event?
Absolutely, go ahead and make the layers and frosting a day or two early. Put it all together the day you want to serve for that fresh taste.
- → Do I need the almond extract, or can I leave it out?
It's not required, but just a dab gives a nice boost to the flavor. If that's not your thing, just swap it for a splash of vanilla or skip it altogether.