Raspberry Swirl 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, let it get to room temp
04 -
227 grams canned coconut milk
05 -
6 big egg whites, lightly whisked
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, nice and soft
11 -
4 grams salt
12 -
2 grams baking soda
13 -
13 grams baking powder
14 -
310 grams all-purpose flour, run through a sieve
→ Coconut Cream Cheese Frosting and Assembly
15 -
108 grams shredded coconut, for the outside
16 -
120 grams raspberry preserves
17 -
510 grams powdered sugar, sieved
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, at room temp
# Instructions:
01 -
Line the bases and sides of three 23-cm round cake tins with parchment after greasing them well. Turn the oven on to 175°C and set pans aside.
02 -
Toss salt, baking soda, baking powder, and flour into a big bowl and sift them together. Put that aside for now.
03 -
Beat your butter on medium-high until it’s creamy—just about a minute. Slowly shake in your sugar and crank it to high for two more minutes. You want itlooking pale and fluffy.
04 -
Scrape in vanilla, coconut, and almond extracts. Add your egg whites little by little, mixing on low. Scrape the sides in between each addition to keep everything even.
05 -
In a jug with a spout, whisk the sour cream and coconut milk together till totally smooth.
06 -
On low, dump some flour mix in, then some coconut-sour cream mix, repeating until it’s all in (start and finish with flour). Don’t over-mix—just until it’s blended.
07 -
Pour in the melted coconut oil and mix gently. Fold in unsweetened coconut flakes with a spatula at the end.
08 -
Divvy up the batter among your pans (about 510 grams to each one). Smooth the surface, bake for 20–25 minutes till the edges look golden and a toothpick poked in the center comes out clean.
09 -
Move pans to a wire rack and let them sit for 20 minutes. Flip cakes out onto racks and let them cool all the way down.
10 -
Beat butter and cream cheese together on medium-high for about 2 minutes. Add vanilla, salt, coconut extract, and coconut milk. Mix to blend everything.
11 -
With your mixer running slow, scoop in sifted powdered sugar a bit at a time, beating well after each scoop. When you’ve added it all, turn up to high for a couple minutes to get it nice and airy.
12 -
If your cake layers puffed up on top, use a serrated knife to slice them flat.
13 -
Place one cake round on your plate or stand. Slather about a cup of frosting on top, then layer 60 grams of raspberry preserves over that.
14 -
Do the same thing for the second round: more frosting and preserves. Finish by putting the last layer on top.
15 -
Cover the entire outside with the rest of your frosting. Gently press coconut shreds along the sides and sprinkle more on the very top.
16 -
Let your cake chill on the counter for at least half an hour before you slice. Cut and dig in when you’re ready.
# Notes:
01 -
Wait until cake layers are cold before building so your layers look neat. Using a long, serrated knife helps for slicing.
02 -
Top things off with edible blooms or fresh raspberries if you want to make it extra pretty.