Description

This Raspberry Swirl Coconut Snowball Cake is a dreamy dessert that’s as beautiful as it is delicious. With layers of soft coconut cake swirled with sweet raspberry, frosted with fluffy cream cheese frosting, and coated in shredded coconut, it’s the ultimate showstopper for holidays or special occasions.

Ingredients

For the Cake:

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1/2 tsp coconut extract
1 cup canned coconut milk
1/2 cup sweetened shredded coconut
1/2 cup raspberry preserves or jam

For the Frosting:

1 (8 oz) package cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract

Topping:

2 cups sweetened shredded coconut (for covering the cake)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each. Mix in vanilla and coconut extracts.
Alternate adding the flour mixture and coconut milk, beginning and ending with the flour. Stir in shredded coconut.
Divide the batter between the pans. Drop spoonfuls of raspberry preserves on top and swirl gently with a knife.
Bake for 30–35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar gradually and beat until fluffy. Mix in vanilla.
Frost the cooled cakes, stack them, and cover the entire cake with frosting. Press shredded coconut all over the outside of the cake.
Chill for at least 30 minutes before serving for best texture.

Notes

You can use fresh raspberry puree in place of preserves for a tangier swirl.
This cake freezes well—wrap tightly in plastic and foil.
For extra coconut flavor, toast some of the shredded coconut before pressing it onto the cake.

Nutrition

Serving Size: 1 slice
Calories: 510
Sugar: 45g
Sodium: 210mg
Fat: 26g
Saturated Fat: 18g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg