Name: Raspberry Swirl Coconut Snowball Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 3/4 cups granulated sugar; 4 egg whites; 1 cup coconut milk; 1/2 cup sour cream; 1/4 cup coconut oil; 1 cup shredded coconut; 1/2 cup raspberry preserves; 1 cup unsalted butter (for frosting); 8 oz cream cheese, softened; 1 tsp vanilla extract; 1 tsp coconut extract; 4 cups confectioners’ sugar; 2 cups shredded coconut (for decoration)

Description

A visually stunning and delicious cake combining tropical coconut flavors with a tangy raspberry swirl, all coated in a snowy layer of shredded coconut.

Ingredients

Scale

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 egg whites
1 cup coconut milk
1/2 cup sour cream
1/4 cup coconut oil
1 cup shredded coconut
1/2 cup raspberry preserves
1 cup unsalted butter (for frosting)
8 oz cream cheese, softened
1 tsp vanilla extract
1 tsp coconut extract
4 cups confectioners’ sugar
2 cups shredded coconut (for decoration)

Instructions

Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar until light and fluffy.
Add egg whites one at a time, mixing well after each addition.
Mix in coconut milk, sour cream, and coconut oil.
Gradually fold in dry ingredients, followed by shredded coconut.
Divide batter evenly between cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Let cakes cool completely before assembling.
Warm raspberry preserves slightly and set aside.
For frosting, beat butter and cream cheese until smooth.
Add vanilla and coconut extracts, then gradually mix in confectioners’ sugar until fluffy.
Spread frosting over the first cake layer, drizzle raspberry preserves, and gently swirl.
Place the second cake layer on top and repeat frosting.
Cover entire cake with remaining frosting and press shredded coconut onto the surface.

Notes

For extra flavor, toast the shredded coconut before decorating for a nutty crunch!

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 40g
Sodium: 220mg
Fat: 24g
Saturated Fat: 16g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg

Keywords: coconut cake, raspberry swirl, snowball cake, festive dessert