Raspberry Swirl Coconut Snowball Cake

For me, Raspberry Swirl Coconut Snowball Cake brings instant nostalgia. I remember the first time I made it on a chilly winter afternoon, the scent of buttery coconut filling my kitchen while I eagerly watched the raspberry swirls take shape. The combination of rich coconut, tangy raspberry, and creamy frosting creates a cake that feels like a warm hug—perfect for celebrations or just because you’re craving something indulgent.

If you love coconut cake but want something with a bit more personality, this recipe is for you. The raspberry swirl adds a bright, fruity contrast to the rich, buttery cake, and the coconut milk keeps it incredibly moist. Plus, the snowy coating of shredded coconut makes it as beautiful as it is delicious!

Short Description

A soft, buttery coconut cake with bright raspberry swirls, creamy frosting, and a snowy coconut finish. It’s as beautiful as it is delicious—perfect for sharing with family and friends!

Key Ingredients & How to Choose the Best

For the Cake:

• All-Purpose Flour (2 ½ cups) – Ensures structure and stability. For a softer texture, you can sift it first.
• Baking Powder (2 ½ teaspoons) – Helps the cake rise evenly.
• Salt (½ teaspoon) – Enhances flavor without making the cake salty.
• Unsalted Butter (1 cup, softened) – Gives the cake its rich, buttery taste.
• Granulated Sugar (1 ¾ cups) – Sweetens while helping achieve a tender texture.
• Eggs (4 large) – Provide structure and moisture.
• Vanilla & Coconut Extracts (1 teaspoon each) – Add warmth and enhance the coconut flavor.
• Coconut Milk (1 cup) – Keeps the cake moist and adds a subtle tropical note.

For the Raspberry Swirl:

• Raspberry Preserves (½ cup) – Provides a natural fruity swirl. Choose a high-quality, seedless preserve for a smooth texture.
• Lemon Juice (1 tablespoon) – Enhances the raspberry flavor with a slight tartness.

For the Frosting:

• Cream Cheese (8 ounces, softened) – Gives a tangy, creamy base.
• Unsalted Butter (½ cup, softened) – Ensures a rich and smooth consistency.
• Powdered Sugar (3 cups) – Sweetens and thickens the frosting.
• Vanilla Extract (1 teaspoon) – Complements the sweetness.
• Coconut Milk (2 tablespoons) – Adds creaminess without making the frosting too thick.

For the Topping:

• Shredded Coconut (2 cups) – Creates the snowball effect. Toast it slightly for extra flavor.
• Fresh Raspberries (Optional) – A beautiful garnish that hints at the raspberry swirl inside.

Tools You’ll Need

• Mixing Bowls – For combining ingredients.
• Hand Mixer or Stand Mixer – Helps achieve a light, fluffy texture.
• 9-inch Round Cake Pans (2) – Ensures even baking.
• Wire Rack – For cooling the cake.
• Spatula – Helps with folding and swirling.
• Offset Spatula – Makes frosting easier.

How to Make Raspberry Swirl Coconut Snowball Cake

Step 1: Prepare the Raspberry Swirl

• In a small bowl, mix raspberry preserves with lemon juice until smooth. Set aside.

Step 2: Make the Cake Batter

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
• In a bowl, whisk together flour, baking powder, and salt.
• In a separate large bowl, cream butter and sugar until fluffy (about 3 minutes).
• Beat in eggs, one at a time, then add vanilla and coconut extracts.
• Alternately mix in the flour mixture and coconut milk, beginning and ending with the flour.

Step 3: Add the Raspberry Swirl

• Pour the cake batter evenly into the prepared pans.
• Drop spoonfuls of the raspberry mixture over the batter.
• Use a skewer or knife to swirl it gently—don’t overmix.

Step 4: Bake & Cool

• Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 5: Make the Frosting

• Beat cream cheese and butter until smooth.
• Gradually add powdered sugar, then mix in vanilla and coconut milk until creamy.

Step 6: Assemble the Cake

• Spread frosting over the first cake layer, then place the second layer on top.
• Frost the top and sides, then press shredded coconut all over.
• Garnish with fresh raspberries if desired.

Why You’ll Love This Recipe

• Easy but Impressive – The raspberry swirls make it look gourmet, but it’s simple to make.
• Perfectly Moist – Coconut milk ensures a soft, tender texture.
• Versatile – Serve it for birthdays, holidays, or casual get-togethers.

Mistakes to Avoid & How to Fix Them

• Overmixing the Batter – Results in a dense cake. Mix just until combined.
• Skipping the Swirl Step – If the raspberry isn’t swirled properly, it will sink.
• Use a skewer for gentle, artistic swirls.
• Not Letting the Cake Cool – Frosting will melt if applied too soon.

Serving & Pairing Suggestions

• Serve with a cup of tea or coconut-flavored coffee.
• Pair with fresh berries for extra tartness.
• Enjoy with a scoop of vanilla or coconut ice cream.

Storage & Reheating Tips

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Wrap slices tightly and freeze for up to 3 months.
• Reheat: Let sit at room temperature before serving.

FAQs

1. Can I use fresh raspberries instead of preserves?
   Yes, but mash them with a little sugar for a smoother swirl.

2. Can I use coconut cream instead of coconut milk?
   Yes, but dilute it slightly with water for a similar consistency.

3. What if I don’t like coconut?
   Omit the coconut extract and milk—use regular milk instead.

Final Thoughts

This cake always brings a little magic to my kitchen. The mix of creamy coconut, bright raspberry swirls, and soft, buttery cake makes it feel like a special occasion every time. I love how the coconut coating gives it a cozy, snowball-like finish—it’s a showstopper that’s surprisingly easy to make. Give it a try, and let me know how it turns out. I’d love to hear your twist on it!