Raspberry Swirl Coconut Snowball Cake
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!
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsps baking powder
- salt
- 2 cup butter
- 1 ¾ cups granulated sugar
- 3 cups powdered sugar
- 4 eggs
- 2 tsps vanilla extract
- 1 tsp coconut extract
- 3 cups coconut milk
- 2 cups shredded coconut
- ½ cup raspberry preserves
- 1 tsp lemon juice
- ½ cup raspberry preserves
- 8 ounces cream cheese
- Fresh raspberries
Instructions
- Make the Raspberry Swirl: In a small bowl, mix raspberry preserves with lemon juice until smooth. Set aside.
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans. In one bowl, mix flour, baking powder, and salt. In another, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and coconut extracts. Gradually add the flour mixture and coconut milk, starting and ending with the flour.
- Swirl in Raspberry: Pour batter evenly into the cake pans. Drop spoonfuls of raspberry mixture on top, then swirl gently with a skewer.
- Bake and Cool: Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
- Make the Frosting: Beat cream cheese and butter until smooth. Gradually mix in powdered sugar, then add vanilla and coconut milk until creamy.
- Assemble the Cake: Spread frosting over one cake layer, place the second layer on top, and frost the entire cake. Press shredded coconut onto the sides and top. Garnish with fresh raspberries if desired.