Raspberry Coconut Snowball Cake Recipe

If you’re looking for a show-stopping dessert that combines tropical flair with a burst of fresh berry goodness, you’re going to love what I have for you today. This Raspberry Coconut Snowball Cake Recipe is one of my all-time favorites—soft, moist coconut layers swirled with a sweet raspberry surprise and topped with the fluffiest coconut cream cheese frosting. The best part? It’s easier to make than it looks, and it always impresses family and friends. Trust me, once you try this recipe, you’ll be hooked just like I am!

this Recipe

Ingredients You’ll Need

To get this Raspberry Coconut Snowball Cake Recipe just right, you’ll want fresh, quality ingredients that complement each other beautifully. The coconut milk and shredded coconut add that tropical essence, while the raspberry preserves give a lovely fruitiness. Here’s a quick rundown so you know what to pick up before getting started.

• All-purpose flour: This gives the cake structure without being too dense.
• Baking powder and baking soda: They work together to help the cake rise with a nice crumb.
• Salt: Just a pinch enhances all the flavors.
• Unsalted butter: Use softened butter for smooth mixing and a rich flavor.
• Granulated sugar: Sweetens the cake while contributing to the tender crumb.
• Vanilla, coconut, and almond extracts: These add layers of lovely aroma and complexity.
• Egg whites: Lightly beaten to add airiness and lift.
• Canned coconut milk: Adds moisture and extra coconut goodness.
• Sour cream: Keeps the cake moist and tender.
• Unrefined coconut oil: Adds richness and enhances the coconut flavor.
• Unsweetened shredded coconut: For that delightful texture inside the cake.
• For the coconut cream cheese frosting: Butter, cream cheese, confectioners’ sugar, coconut milk, and extracts to get that creamy, dreamy finish.
• Raspberry preserves: To swirl between the layers and give it that pretty pink pop.
• Extra shredded coconut: For decorating the outside, making it look just like a snowball.

Variations

I love making this Raspberry Coconut Snowball Cake Recipe my own with simple swaps here and there. You can totally dress it up or down depending on the occasion, and I encourage you to play around with it! Here are some ideas to get your creativity flowing.

• Berry Variations: I’ve swapped raspberry preserves for strawberry or blueberry, and honestly, it’s just as delicious—each gives its own unique twist.
• Dairy-Free Option: Use coconut yogurt in place of sour cream and a vegan cream cheese frosting to make it dairy-free without losing flavor.
• Extra Texture: Adding chopped macadamia nuts or toasted coconut flakes inside the batter gives the cake a fun crunch.
• Mini Cakes: Make cupcakes using this batter for a portable, cute treat that’s perfect for parties.

How to Make Raspberry Coconut Snowball Cake Recipe

Step 1: Preparing Your Pans and Ingredients

First things first, preheat your oven to 350°F and prep your cake pans. I always generously grease the bottoms and sides of three 9-inch round pans and line the bottoms with parchment paper. This little step helped me avoid the frustration of stuck cakes more times than I can count—trust me, parchment is your friend!

Step 2: Mixing the Dry Ingredients

In a large bowl, sift together your flour, baking powder, baking soda, and salt. Sifting might seem fussy, but it really makes a difference here by helping everything blend evenly and keeps the cake super light and airy.

Step 3: Creaming Butter and Sugar

Using a stand mixer or hand mixer, beat the softened butter until smooth. Gradually add sugar and beat on high for about 2 minutes until the mixture is light and fluffy—this aeration is what makes the cake tender and cakey. Then stir in your extracts: vanilla, coconut, and a hint of almond. It smells heavenly already, doesn’t it?

Step 4: Adding Egg Whites and Wet Ingredients

Now slowly add the lightly beaten egg whites in three parts, beating well after each one. Scrape the bowl often to make sure everything mixes evenly. Combine the coconut milk and sour cream separately, then alternate adding the dry mix and this wet mixture to the batter, starting and ending with the dry ingredients. Finally, mix in the melted coconut oil and fold in shredded coconut gently. You won’t want to overmix—just enough to blend everything together smoothly.

Step 5: Baking the Cake Layers

Divide your batter evenly between the pans (about 510 grams per pan for the most even layers). Smooth the tops and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 20 minutes, then remove and cool completely on a wire rack. Letting the cakes cool fully before frosting is key to achieving that perfect, smooth finish.

Step 6: Making the Coconut Cream Cheese Frosting

For the frosting, beat the butter and cream cheese until super smooth—this can take a good 2 minutes so patience pays off. Add vanilla, coconut extract, salt, and coconut milk. Then gradually add the sifted confectioners’ sugar, mixing well after each small addition. Crank up the speed at the end for two minutes until the frosting is fluffy and light.

Step 7: Assembling Your Raspberry Coconut Snowball Cake

Trim any domed tops off your cakes for even stacking. Spread a thick layer of frosting on your first cake layer, followed by a generous swipe of raspberry preserves. Repeat with the next layer and preserves until stacked. Once all layers are stacked, frost the entire outside of the cake. Finish by gently pressing shredded coconut all around the sides and sprinkle some more on top. This looks stunning and gives that signature “snowball” effect.

Let the cake set for at least 30 minutes before slicing—it helps the layers settle and makes slicing cleaner.

How to Serve Raspberry Coconut Snowball Cake Recipe

Garnishes

I usually keep garnish simple with extra shredded coconut around the sides and a light sprinkle over the top for that iconic “snowball” look. Sometimes I add a few fresh raspberries on top just before serving for a pretty burst of color and freshness that pairs beautifully with the creamy frosting.

Side Dishes

This cake pairs amazingly well with a scoop of vanilla bean ice cream or a light tangy fruit salad—think kiwi, pineapple, or mango for a tropical vibe that complements the coconut flavor perfectly.

Creative Ways to Present

For special occasions, I like to serve this cake on a pretty cake stand, surrounded by tropical flowers or fresh greenery. You can also pipe rosettes of leftover frosting around the edges and top each with a raspberry or mini edible flower for an elegant touch that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

I always store leftover cake covered loosely with a cake dome or plastic wrap in the fridge. It stays moist and fresh for up to 4 days, but honestly, this cake never lasts that long in my house!

Freezing

If you want to freeze it, I recommend freezing the unfrosted cake layers wrapped tightly in plastic wrap and foil. Thaw completely in the fridge before frosting and assembling. The assembled cake can be frozen too, but the texture of the frosting might change slightly after thawing.

Reheating

This cake is best served cold or at room temperature, so reheating isn’t necessary. If you’re craving it a bit softer, just let a slice sit out for 15-20 minutes before digging in—it revives the flavors and makes it super enjoyable.

FAQs

Final Thoughts

This Raspberry Coconut Snowball Cake Recipe has become one of those special desserts I love sharing with people who appreciate something a little different but still comforting and delicious. It’s perfect for celebrations or just because you want to treat yourself—no fancy skills needed, just good ingredients and a bit of love. I can’t wait for you to try it and tell me how much your family enjoys it. You really can’t go wrong with a cake this tender, flavorful, and downright joyful to eat!

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