Description
A delightful Raspberry Swirl Coconut Snowball Cake featuring moist coconut-flavored layers filled and frosted with a creamy coconut cream cheese frosting swirled with sweet raspberry preserves and finished with a generous coating of shredded coconut. Perfect for celebrations or a tropical-inspired treat.
Ingredients
Scale
For the Coconut Cake:
- 2 and 1/2 cups (310 grams) all-purpose flour
- 1 Tablespoon (13 grams) baking powder
- 1/2 teaspoon (2 grams) baking soda
- 3/4 teaspoon (4 grams) salt
- 1/2 cup (113 grams) unsalted butter, softened to room temperature
- 1 and 1/2 cups (298 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 and 1/2 teaspoons coconut extract
- 1/4 teaspoon almond extract
- 6 large egg whites, lightly beaten until foamy on top
- 1 cup (227 grams) canned coconut milk
- 1/2 cup (113 grams) sour cream, at room temperature
- 1/3 cup (67 grams) unrefined coconut oil, liquified
- 1 cup (54 grams) unsweetened shredded coconut
For the Coconut Cream Cheese Frosting:
- 1 cup (226 grams) unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon coconut extract
- 3 Tablespoons canned coconut milk
- 4 and 1/2 cups (510 grams) confectioners’ sugar
- 1/2 cup raspberry preserves
- 2 cups (108 grams) shredded coconut, for decorating
Instructions
- Prepare the pans: Preheat oven to 350°F (177°C). Grease the bottom and sides of three 9-inch round cake pans generously, then line each with parchment paper rounds. Set aside.
- Mix dry ingredients: In a large bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: Using a stand mixer with the paddle attachment or an electric hand mixer, beat softened butter on medium-high speed until creamy, about 1 minute. Gradually add granulated sugar and beat on high speed for 2 minutes or until light and fluffy.
- Add extracts and egg whites: Mix in vanilla, coconut, and almond extracts. Reduce speed to low and add the lightly beaten egg whites in three additions, mixing well after each and scraping the bowl sides regularly.
- Combine wet and dry mixtures: In a spouted measuring cup, combine coconut milk and sour cream, mixing until smooth. Alternately add flour mixture and coconut milk mixture in three parts to the batter, starting and ending with the flour mixture. Mix on low speed just until combined.
- Add oils and coconut: Stir in liquified coconut oil until combined, then fold in the unsweetened shredded coconut gently with a rubber spatula.
- Divide batter and bake: Evenly divide the batter (approximately 510 grams each) among the prepared pans and smooth tops. Bake for 20 minutes or until edges are lightly browned and a toothpick inserted in the center comes out clean.
- Cool cakes: Let cakes cool in pans on wire racks for 20 minutes. Then invert cakes onto cooling racks and cool completely.
- Make the frosting: Beat butter and cream cheese on medium-high speed until smooth, about 2 minutes. Add vanilla, salt, coconut extract, and canned coconut milk. On low speed, gradually add sifted confectioners’ sugar in 1/4 cup increments, beating well after each addition. Increase speed to high and beat for 2 minutes until fluffy.
- Trim cake layers: Using a serrated knife, trim domed tops from layers for even stacking if needed.
- Assemble the cake: Place one cake layer on a plate or stand. Spread 1 cup frosting evenly over it, then spread 1/4 cup raspberry preserves on top of the frosting. Repeat with the second layer. Top with the final cake layer.
- Frost the cake: Spread remaining frosting all over the top and sides of the cake.
- Decorate: Gently press shredded coconut onto the sides, then sprinkle generously on top of the cake.
- Set and serve: Allow the cake to set for 30 minutes before slicing. Slice and serve.
Notes
- For best results, use room temperature ingredients for smoother batter and frosting.
- If coconut milk is separated, shake well before measuring.
- Feel free to substitute raspberry preserves with other berry jams.
- Store cake refrigerated and bring to room temperature before serving for optimal taste.
- Ensure egg whites are only lightly beaten until foamy, not stiff, to keep cake texture light.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 410
- Sugar: 32g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
