Raspberry Swirl Coconut Snowball Cake Recipe

Hello, dessert lovers! If you’re looking for a cake that’s both beautiful and bursting with flavor, this Raspberry Swirl Coconut Snowball Cake is the perfect choice. With layers of tender coconut cake, creamy coconut frosting, and a swirl of raspberry preserves, this cake is sure to be the star of any gathering. Let’s dive into this delightful recipe and make something sweet and memorable!

Introduction

The Raspberry Swirl Coconut Snowball Cake is a treat that brings together the rich, tropical taste of coconut with a hint of almond and a tangy raspberry swirl. It’s a beautiful, snowy cake that’s ideal for holidays, birthdays, or any special occasion. With coconut in every layer and a fluffy cream cheese coconut frosting, this cake is as delicious as it is visually stunning!

Ingredients

To make this impressive cake, here’s what you’ll need:

For the Coconut Cake:

2 and 1/2 cups (310 grams) all-purpose flour
1 Tablespoon (13 grams) baking powder
1/2 teaspoon (2 grams) baking soda
3/4 teaspoon (4 grams) salt
1/2 cup (113 grams) unsalted butter, softened to room temperature
1 and 1/2 cups (298 grams) granulated sugar
1 teaspoon vanilla extract
1 and 1/2 teaspoons coconut extract
1/4 teaspoon almond extract
6 large egg whites, lightly beaten until foamy on top
1 cup (227 grams) canned coconut milk
1/2 cup (113 grams) sour cream, at room temperature
1/3 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
1/4 teaspoon salt
1/2 teaspoon coconut extract
3 Tablespoons canned coconut milk
4 and 1/2 cups (510 grams) confectioners’ sugar
1/2 cup raspberry preserves
2 cups (108 grams) shredded coconut, for decorating

Instructions

Follow these steps to create the Raspberry Swirl Coconut Snowball Cake:

Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
Mix the Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar: In a separate bowl, beat the softened butter until creamy. Gradually add the granulated sugar, vanilla extract, coconut extract, and almond extract, beating until the mixture is light and fluffy.
Add the Egg Whites: Slowly add the lightly beaten egg whites to the butter mixture, mixing until just combined.
Combine Wet Ingredients: In a separate bowl, whisk together the coconut milk and sour cream until smooth. Alternate adding the flour mixture and the coconut milk mixture to the batter, beginning and ending with the flour mixture.
Fold in the Coconut and Oil: Gently fold in the shredded coconut and melted coconut oil until just incorporated.
Bake the Cake Layers: Divide the batter evenly among the prepared cake pans. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Frosting: In a large mixing bowl, beat the softened butter and cream cheese until smooth. Add the vanilla extract, coconut extract, and coconut milk, and mix until well combined. Gradually add the confectioners’ sugar, beating until the frosting is light and fluffy.
Assemble the Cake: Place the first cake layer on a serving plate and spread a layer of coconut cream cheese frosting on top. Spread a thin layer of raspberry preserves over the frosting, being careful not to spread too close to the edges. Repeat with the second layer. Place the third cake layer on top and frost the top and sides of the cake with the remaining frosting.
Decorate the Cake: Cover the entire cake with shredded coconut, pressing it gently into the frosting for an even coating. The cake will look like a beautiful snowball, perfect for any festive occasion!

Helpful Tips

Room Temperature Ingredients: Using room-temperature ingredients (especially butter, cream cheese, and eggs) will give you a smoother batter and frosting.
Easy Frosting: If the frosting is too thick, add a little extra coconut milk to achieve the right consistency.
Slicing the Cake: For clean slices, chill the cake in the refrigerator for about 30 minutes before serving.

Cooking Tips

To make this cake even better, consider these additional tips:

Enhanced Coconut Flavor: Toast the shredded coconut lightly before pressing it onto the frosting for a hint of extra flavor.
Substitute for Almond Extract: If you’re not a fan of almond extract, feel free to replace it with an additional 1/4 teaspoon of vanilla extract.
Raspberry Swirl: You can lightly swirl the raspberry preserves in the frosting layers for a pretty visual effect.

Serving Suggestions

Serve the Raspberry Swirl Coconut Snowball Cake on a festive cake stand for a stunning presentation. This cake is perfect for special occasions, from birthdays to holiday gatherings. Pair it with a cup of hot tea, coffee, or a light sparkling beverage for a delightful experience.

Nutritional Information

Here’s a quick look at the nutritional highlights of this decadent cake:

Calories: 520 per slice
Carbohydrates: 58g
Protein: 5g
Fat: 30g
Saturated Fat: 19g
Cholesterol: 70mg
Sodium: 200mg
Potassium: 90mg
Fiber: 2g
Sugar: 42g
Vitamin A: 15%
Vitamin C: 4%
Calcium: 8%
Iron: 6%

Storage and Leftovers

Refrigerate: Store any leftover cake in an airtight container in the refrigerator for up to 5 days. The cake flavors actually improve with a bit of time, so it’s great for making a day ahead.

Freeze: To freeze, slice the cake and wrap each slice in plastic wrap before placing it in a freezer-safe container. This cake can be frozen for up to 2 months. Thaw slices in the refrigerator before serving.

Frequently Asked Questions (FAQs)

Can I use sweetened shredded coconut in the cake?
Yes, but note that it will make the cake sweeter. Adjust the sugar if you prefer a less sweet cake.

Can I substitute the raspberry preserves?
Certainly! Strawberry or blackberry preserves would also work well with the coconut flavors.

What if I don’t have coconut extract?
You can substitute an equal amount of vanilla extract, but the coconut flavor won’t be as pronounced.

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Conclusion

There you have it—a stunning Raspberry Swirl Coconut Snowball Cake that’s as beautiful as it is delicious! With its layers of coconut flavor, creamy frosting, and raspberry swirl, this cake will be the highlight of your next celebration. We hope you enjoy every slice!