Raspberry Swirl Coconut Snowball Cake Recipe

This Raspberry Swirl Coconut Snowball Cake is a delightful dessert that combines the tropical flavors of coconut with a burst of tangy raspberry. The cake is moist and fluffy, with a beautiful raspberry swirl throughout, and it’s topped with a generous layer of coconut that makes it look as stunning as it tastes. This cake is perfect for special occasions, holidays, or whenever you’re craving something sweet, fruity, and tropical!

Why You’ll Love This Recipe

This cake is a showstopper! The coconut adds a lovely crunch and a tropical twist, while the raspberry swirl brings a burst of tartness to every bite. The texture is soft and fluffy, with a beautiful, sweet finish from the coconut coating. It’s a visually stunning cake that’s easy to make but tastes like it came from a bakery. Whether served as a treat for a holiday or as a regular indulgence, this Raspberry Swirl Coconut Snowball Cake is guaranteed to be a crowd favorite.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (or whole milk)
• 1/2 cup shredded coconut (for the batter)

For the Raspberry Swirl:

• 1 cup fresh or frozen raspberries (thawed if frozen)
• 2 tablespoons sugar
• 1 teaspoon lemon juice

For the Coconut Coating:

• 2 cups shredded coconut (sweetened or unsweetened, as preferred)

For the Frosting (Optional):

• 1/2 cup heavy cream (for whipped cream, optional for topping)
• 1 tablespoon powdered sugar (optional for whipped cream topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Raspberry Swirl:

• In a small saucepan, combine the raspberries, sugar, and lemon juice. Heat over medium heat, mashing the raspberries with a spoon to release their juice. Cook for about 5-7 minutes, until the mixture thickens slightly. Remove from heat and set aside to cool.

2. Prepare the Cake Batter:

• Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3-5 minutes).
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
• Fold in 1/2 cup shredded coconut to the batter.

3. Add the Raspberry Swirl to the Cake:

• Pour half of the batter into the prepared cake pan. Spoon a few dollops of the raspberry mixture onto the batter, then gently swirl it through with a knife or skewer to create a marbled effect.
• Add the remaining batter to the pan and repeat the swirling process with the remaining raspberry mixture.
• Use a knife or skewer to swirl the raspberry through the top layer of batter, creating a beautiful swirl pattern.

4. Bake the Cake:

• Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

5. Coat the Cake with Coconut:

• Once the cake has cooled, spread a thin layer of frosting (if using), or simply brush the top of the cake with a bit of water or light syrup to help the coconut adhere.
• Gently press the shredded coconut all over the surface of the cake, ensuring the coconut sticks evenly. You can roll the sides of the cake in coconut as well for an even coat.

6. Optional Whipped Cream Topping:

• If desired, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream onto the cake just before serving for an added creamy touch.

7. Serve:

• Slice the cake into wedges, and enjoy the perfect combination of raspberry, coconut, and soft, fluffy cake. Serve immediately, or refrigerate for up to 3 days.

Servings and Timing

• Servings: 8-10
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-55 minutes (plus cooling time)

Variations

• Mixed berries: For a mixed berry twist, use a combination of raspberries, strawberries, or blueberries for the swirl.
• Lemon zest: Add a bit of lemon zest to the batter for an extra layer of citrus flavor that pairs beautifully with the raspberry.
• Vegan version: Replace the butter with a vegan alternative, use plant-based milk, and substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan-friendly version.
• Frosting: If you want a creamier topping, use a simple cream cheese frosting instead of whipped cream or leave it as a simple, naked cake for a lighter feel.

Storage/Reheating

• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If refrigerated, it will last up to 5 days.
• Freezing: You can freeze the uncoated cake for up to 2 months. Allow it to cool completely, wrap it in plastic wrap and foil, then store in the freezer. To serve, thaw the cake in the fridge overnight and coat with coconut just before serving.

FAQs

Can I make this cake ahead of time?

Yes, you can make the cake a day ahead and store it in an airtight container. Coat it with coconut and serve the next day.

Can I use frozen raspberries for the swirl?

Yes, you can use frozen raspberries for the swirl. Just be sure to thaw them first and drain off any excess moisture before using them in the sauce.

Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by using a gluten-free flour blend. Be sure to use a good-quality, all-purpose gluten-free flour to get the best results.

What can I serve this cake with?

This cake is perfect on its own, but you can serve it with fresh berries, whipped cream, or a drizzle of raspberry syrup for an extra touch of sweetness.

Conclusion

This Raspberry Swirl Coconut Snowball Cake is a show-stopping dessert that combines the tartness of raspberry with the sweetness of coconut for a tropical twist on a classic cake. Its soft, fluffy texture and vibrant colors make it perfect for special occasions, holidays, or when you want to treat yourself to something unique and delicious. With its beautiful raspberry swirl and coconut coating, this cake is not only a feast for the taste buds but also a feast for the eyes!

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