Description
This Raspberry Swirl Coconut Snowball Cake is a luscious, tropical-inspired dessert featuring a moist coconut cake base with a vibrant raspberry swirl. Topped with creamy coconut frosting and a generous sprinkle of shredded coconut, it’s a delightful treat that combines sweet raspberries and rich coconut flavors, perfect for any occasion.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1/2 cup shredded sweetened coconut
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Frosting and Topping:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut for garnish
Instructions
- Prepare the oven and pan: Preheat the oven to 350 degrees F. Grease and flour a 9×13-inch baking pan to prevent sticking and ensure easy cake removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, which creates a tender cake texture.
- Add eggs and vanilla: Incorporate the eggs one at a time, mixing well after each addition for proper emulsification, then stir in vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients alternating with coconut milk, starting and ending with the flour mixture, to maintain smooth batter and prevent overmixing.
- Add shredded coconut: Gently fold in shredded sweetened coconut to add texture and enhance the coconut flavor throughout the cake batter.
- Layer batter in pan: Pour half of the batter into the prepared baking pan, spreading evenly.
- Make raspberry swirl: In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 3 to 5 minutes until raspberries release their juices and the mixture thickens slightly, creating a flavorful swirl.
- Swirl raspberry mixture: Pour the raspberry mixture over the batter in the pan and gently swirl with a knife to create a marbled effect.
- Add remaining batter and swirl: Pour the remaining cake batter over the raspberry layer and lightly swirl again to incorporate some of the raspberry mixture.
- Bake the cake: Place the pan in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the cake: Allow the cake to cool completely in the pan to ensure the frosting won’t melt when applied.
- Prepare frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, coconut milk, and vanilla extract, continuing to beat until the frosting is smooth and fluffy.
- Frost and garnish: Spread the coconut frosting evenly over the cooled cake. Sprinkle shredded sweetened coconut generously on top to resemble snow and add extra texture and flavor.
Notes
- For a more vibrant raspberry flavor, use fresh raspberries or puree frozen raspberries and strain out the seeds before swirling.
- The cake can be baked a day ahead and stored in the refrigerator, covered, to enhance flavors.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend to accommodate dietary needs.
