Raspberry Swirl Coconut Snowball Cake Recipe

Introduction

This Raspberry Swirl Coconut Snowball Cake is a delightful treat combining tender coconut-infused cake with a vibrant raspberry swirl. Moist, flavorful, and topped with a creamy coconut frosting, it’s perfect for any occasion that calls for a special dessert.

Ingredients

• 2 cups all-purpose flour (feel free to substitute with a gluten-free flour blend)
• 1 cup granulated sugar (adds sweetness and moisture)
• 1 cup unsweetened shredded coconut (consider toasting for enhanced taste)
• 1/2 cup unsalted butter (ensure it’s softened at room temperature)
• 3 large eggs (bring to room temperature)
• 1 cup buttermilk (use milk mixed with vinegar if needed)
• 2 teaspoons baking powder (leavening agent)
• 1/2 teaspoon salt (enhances flavors)
• 1 teaspoon vanilla extract (adds aromatic sweetness)
• 2 cups fresh raspberries (frozen raspberries can be used if thawed and drained)
• 1 tablespoon lemon juice (balances sweetness with acidity)
• 3 cups powdered sugar (sift for a creamier texture)
• 1 teaspoon coconut extract (use with care for flavor)
• 1/2 cup heavy cream (whip until fluffy)

Instructions

1. Step 1: Prepare the raspberry swirl by combining fresh raspberries, granulated sugar, and lemon juice in a saucepan over medium heat. Cook for 5-7 minutes until thickened, then remove from heat and let cool.
2. Step 2: Preheat the oven to 350°F (175°C).
3. Step 3: In a mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy.
4. Step 4: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and buttermilk until fully combined.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, salt, and shredded coconut. Gradually add this dry mix to the wet ingredients, stirring just until combined.
6. Step 6: Pour half of the batter into a greased cake pan. Spread half of the raspberry mixture over the batter and gently swirl with a knife. Repeat with remaining batter and raspberry mixture.
7. Step 7: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Step 8: For the frosting, beat softened butter until creamy. Gradually add sifted powdered sugar, then mix in coconut extract and whipped heavy cream until smooth and fluffy. Spread evenly over the cooled cake.

Tips & Variations

• Toast the shredded coconut lightly in a dry pan to boost its flavor before adding to the batter.
• For a dairy-free version, substitute butter and heavy cream with plant-based alternatives.
• If fresh raspberries are not available, thaw frozen raspberries fully and drain excess liquid before cooking.
• To make individual servings, bake the batter in muffin tins and swirl the raspberry mixture in the same way.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Before serving, allow the cake to come to room temperature for best flavor. If needed, reheat slices gently in the microwave for about 10 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the swirl?

Yes, frozen raspberries work well as long as you thaw and drain them to remove excess moisture before cooking the swirl.

How do I know when the cake is baked properly?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs but no raw batter, the cake is done.

Raspberry Swirl Coconut Snowball Cake Recipe

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★★★★★

4.6 from 95 reviews

This Raspberry Swirl Coconut Snowball Cake is a delightful dessert featuring a moist coconut-flavored cake with a luscious fresh raspberry swirl baked inside. Topped with a creamy coconut-infused frosting, this cake offers a perfect balance of tartness and sweetness, ideal for special occasions or a comforting treat any time of the year.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Cake Batter

• 2 cups all-purpose flour (Feel free to substitute with a gluten-free flour blend.)
• 1 cup granulated sugar (Adds sweetness and moisture.)
• 1 cup unsweetened shredded coconut (Consider toasting for enhanced taste.)
• 1/2 cup unsalted butter (Ensure it’s softened at room temperature.)
• 3 large eggs (Bring to room temperature.)
• 1 cup buttermilk (Use milk mixed with vinegar if needed.)
• 2 teaspoons baking powder (Leavening agent.)
• 1/2 teaspoon salt (Enhances flavors.)
• 1 teaspoon vanilla extract (Adds aromatic sweetness.)

Raspberry Swirl

• 2 cups fresh raspberries (Frozen raspberries can be used if thawed and drained.)
• 1 tablespoon lemon juice (Balances sweetness with acidity.)

Frosting

• 3 cups powdered sugar (Sift for a creamier texture.)
• 1 teaspoon coconut extract (Use with care for flavor.)
• 1/2 cup heavy cream (Whip until fluffy.)

Instructions

1. Prepare the Raspberry Swirl: In a saucepan over medium heat, combine fresh raspberries, sugar, and lemon juice. Cook the mixture for about 5-7 minutes, stirring occasionally, until it thickens slightly. Remove from heat and let it cool completely to room temperature.
2. Preheat the Oven: Set the oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cake.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is fluffy, light, and pale in color. This step adds air to help the cake rise.
4. Add Eggs and Buttermilk: Incorporate the eggs into the creamed butter and sugar one at a time, mixing well after each addition. Then stir in the vanilla extract followed by the buttermilk until just combined.
5. Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and shredded coconut. Gently fold these dry ingredients into the wet mixture until just combined, taking care not to overmix.
6. Create the Swirl: Grease a cake pan and pour half of the cake batter into it. Layer half of the cooled raspberry mixture over the batter. Use a knife to gently swirl the raspberry mixture into the batter. Repeat this process with the remaining batter and raspberry swirl.
7. Bake and Cool: Place the cake in the preheated oven and bake 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 before transferring it to a wire rack to cool completely.
8. Frost the Cake: Beat the softened butter until creamy. Gradually add the sifted powdered sugar, then mix in the coconut extract and heavy cream, whipping until the frosting reaches a smooth and fluffy consistency. Spread the frosting evenly over the cooled cake before serving.

Notes

• To enhance the coconut flavor, lightly toast the shredded coconut before adding to the dry ingredients.
• If fresh raspberries are unavailable, frozen raspberries can be used but should be thoroughly thawed and drained to avoid excess moisture.
• The raspberry swirl can be made ahead and refrigerated to save time on the day of baking.
• Use room temperature ingredients to ensure smooth batter and even baking.
• For a gluten-free version, substitute the all-purpose flour with an equal amount of gluten-free flour blend with xanthan gum included.
• Store the cake in an airtight container in the refrigerator for up to 3 days.

Keywords: Raspberry swirl cake, coconut cake, snowball cake, raspberry dessert, coconut frosting, homemade cake