Description
Raspberry swirl coconut snowball cake brings pure delight to your dessert table, blending sweet coconut and tangy raspberry in a simple yet elegant treat that feels like a special celebration.
Ingredients
Scale
Cake Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter
- 4 large eggs
- 1 cup buttermilk
- 1 cup shredded coconut
Leavening and Flavoring Ingredients:
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Raspberry Swirl Ingredients:
- 1 cup fresh raspberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
Frosting Ingredients:
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Warm your oven to 350°F and coat two 9-inch round cake pans with cooking spray or butter.
- Combine 1 cup raspberries, ½ cup sugar, and 1 tablespoon lemon juice in a saucepan. Simmer for 5-7 minutes until raspberries break down and mixture thickens.
- Using an electric mixer, cream 1 cup softened butter with 1 ½ cups sugar for 3-4 minutes until light and fluffy.
- Add 4 eggs one at a time to butter mixture, then mix in 1 teaspoon vanilla extract until fully incorporated.
- Whisk 2 cups flour, 1 teaspoon baking powder, and 1 teaspoon baking soda in a separate bowl.
- Alternate adding dry ingredients and 1 cup buttermilk to butter mixture, mixing on low speed until just combined.
- Gently fold 1 cup shredded coconut into batter with a rubber spatula.
- Divide batter evenly between prepared pans, creating slight wells in center of each.
- Drizzle raspberry sauce across cake batter, then use a knife to create swirling patterns.
- Bake for 30-35 minutes at 350°F, checking for golden edges and clean toothpick test.
- Remove cakes and let cool in pans for 10 minutes, then transfer to wire rack.
- Beat 1 cup softened butter until creamy, then gradually add 4 cups powdered sugar.
- Mix in 1 teaspoon vanilla and 2 tablespoons cream until frosting is smooth and spreadable.
- Once cakes are completely cool, frost layers generously and decorate with extra coconut.
Notes
- Raspberry swirls look best when gently dragged through batter with a knife for a marbled effect without over-mixing.
- Ensure buttermilk is at room temperature to help create a smoother, more even cake texture.
- Toast coconut flakes briefly in a dry skillet before adding to the batter for deeper, nuttier flavor and extra crunch.
- When frosting, do a thin crumb coat first and refrigerate for 15 minutes to create a cleaner, more professional-looking final layer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 465 kcal
- Sugar: 54 g
- Sodium: 143 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg