Raspberry Swirl Coconut Snowball Cake Recipe
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.
- 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
Scale
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
- 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.
- Preheat the Oven: Set the oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cake.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
