Description
This Raspberry Coconut Snowball Cake is a delightful, tropical-inspired dessert that combines the sweet and tangy flavors of raspberry with the creamy texture of coconut. With its fluffy layers and stunning presentation, this cake is perfect for spring gatherings or any festive occasion. Each bite offers a burst of flavor from the raspberry preserves, complemented by a beautiful coating of shredded coconut. Not only is it visually appealing, but it’s also easy to make, ensuring that bakers of all skill levels can impress their guests with this show-stopping treat.
Ingredients
Scale
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1½ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- ½ cup raspberry preserves (slightly warmed)
- 2 cups sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup dome pan.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, cream butter and sugar with an electric mixer until fluffy.
- Add eggs one at a time and mix in vanilla extract.
- Gradually add dry ingredients alternately with milk until just combined.
- Pour half the batter into the pan, dollop on raspberry preserves, then cover with remaining batter and swirl gently.
- Bake for 45–55 minutes until a toothpick comes out clean.
- Cool for 10 minutes in the pan before transferring to a wire rack. Coat with shredded coconut.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 310
- Sugar: 26g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg