I remember the first time I saw a snowball cake. It was at my aunt’s annual holiday party, and the dessert table was a wonderland of festive treats. But this one…this raspberry coconut cake stood out like a glistening beacon.
Covered in a thick blanket of shredded coconut, it looked like a miniature, edible snowdrift. It felt like a taste of winter magic! Every year since, I’ve tried to recreate that feeling, and this recipe is the closest I’ve come.
This raspberry coconut cake is more than just a dessert; it’s a memory, a tradition, and a delicious way to celebrate any special occasion. And if you’re in the mood for something savory, check out this pumpkin pancakes recipe for another comforting treat.
Why you’ll love this Raspberry Coconut Snowball Cake with Raspberry Coconut Cake
- The soft, moist coconut cake melts in your mouth with every bite.
- Fresh raspberries add a burst of tartness that perfectly complements the sweetness of the coconut.
- The creamy, dreamy frosting is infused with coconut milk for an extra layer of flavor.
- It’s surprisingly easy to make, even for novice bakers.
- The stunning snowball appearance makes it a showstopper dessert for holidays and parties.
- This raspberry coconut cake is easily customizable with different fruit and frosting flavors.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup shredded coconut, plus more for coating
- 1 1/2 cups fresh raspberries
- 6 cups powdered sugar
- 1 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
Directions
Step 1
Raspberry coconut cake makes every moment feel sunny. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This ensures the cake doesn’t stick and releases easily.
Step 2
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Whisking ensures even distribution of the leavening agents for a light and airy cake.
Step 3
In a separate bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. Creaming the butter and sugar incorporates air, which contributes to the cake’s tender texture.
Step 4
Gradually add dry ingredients to wet ingredients, alternating with coconut milk, beginning and ending with dry ingredients. Mix until just combined. Overmixing can develop the gluten in the flour, resulting in a tough cake, so be gentle!
Step 5
Fold in 1 cup of shredded coconut and fresh raspberries. Be careful not to crush the raspberries while folding.
Step 6
Pour batter evenly into prepared cake pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 30 minutes to prevent overbaking.
Step 7
Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely. Cooling the cakes upside down can help flatten the tops for easier frosting.
Step 8
While cakes are cooling, prepare the frosting. In a large bowl, beat together powdered sugar, softened butter, and softened cream cheese until smooth and creamy. Gradually add coconut milk and vanilla extract until desired consistency is reached. Adjust the amount of coconut milk to achieve your preferred frosting consistency.
Step 9
Once cakes are completely cooled, level the tops if needed. Place one cake layer on a serving plate and frost the top. Place the second cake layer on top and frost the entire cake. Use a serrated knife to gently trim any unevenness from the cake layers.
Step 10
Generously coat the entire cake with shredded coconut, pressing gently to adhere. Refrigerate for at least 30 minutes before serving. This helps the frosting set and makes the cake easier to slice.
Variations, pairings, and serving ideas
Variations
Want to put your own spin on this raspberry coconut cake? Consider adding other fruits like blueberries or blackberries for a mixed berry flavor. You could also use different extracts, like almond or lemon, to complement the coconut. For a richer cake, try using brown butter instead of regular butter in the batter.
Another fun variation is to toast the shredded coconut before coating the cake. This adds a nutty flavor and a golden color. Just be sure to watch it carefully so it doesn’t burn!
Finally, if you’re not a fan of cream cheese frosting, you can use a simple buttercream or even a whipped coconut cream frosting. Experiment and find what you like best!
Pairings
This raspberry coconut cake pairs beautifully with a variety of beverages. A cup of hot coffee or tea is always a classic choice. For something a little more special, try serving it with a glass of sparkling cider or even a light, fruity white grape juice.
On the savory side, this cake would be delicious after a light lunch or dinner. Consider serving it after this one-pot shrimp and crab alfredo for a complete and satisfying meal. The richness of the alfredo balances well with the sweetness of the cake.
Thinking of other desserts? Take inspiration from this Cook Reel chicken shawarma recipe and consider serving your guests miniature baklava. It’s a sweet and savory combination that’s sure to impress.
Serving ideas
Presentation is key when serving this raspberry coconut cake. For an extra touch of elegance, garnish with fresh raspberries and a dusting of powdered sugar. You can also arrange a few sprigs of mint around the base of the cake.
To make slicing easier, use a long, serrated knife and wipe it clean between each slice. Serve individual slices on small plates or dessert bowls. This raspberry coconut cake would also look stunning displayed on a tiered cake stand.
For a festive touch, consider adding edible glitter to the shredded coconut coating. This will make the cake sparkle and shine, especially under bright lights. You can find a wide array of decorating ideas on Cook Reel, a great external resource for exploring delicious cheesecake recipes, offering inspiration beyond cakes.
Storage and make-ahead tips
Storage
Leftover raspberry coconut cake should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To prevent the cake from drying out, you can wrap individual slices in plastic wrap before storing them.
For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving.
The frosting can also be stored separately in the refrigerator for up to 5 days. Let it come to room temperature before frosting the cake.
Make-ahead
This raspberry coconut cake can be made ahead of time. You can bake the cake layers up to 2 days in advance and store them in an airtight container at room temperature. The frosting can also be made ahead of time and stored in the refrigerator for up to 5 days.
On the day of serving, simply frost the cake and coat it with shredded coconut. Allow the cake to chill for at least 30 minutes before slicing and serving.
For a truly stress-free experience, consider making the entire cake (frosted and coated with coconut) a day in advance. This will allow the flavors to meld together even more.
Common mistakes when making Raspberry Coconut Snowball Cake
- Overmixing the batter: This can lead to a tough cake. Mix until just combined.
- Overbaking the cake: This can result in a dry cake. Check for doneness early and often.
- Not letting the cakes cool completely before frosting: This can cause the frosting to melt and slide off.
- Using cold ingredients: Cold ingredients don’t emulsify as well, which can affect the cake’s texture. Use room temperature butter, eggs, and coconut milk.
- Not pressing the shredded coconut firmly onto the frosting: The coconut may fall off easily if it’s not properly adhered.
Final notes
This raspberry coconut cake is a truly special dessert that’s perfect for any occasion. The combination of coconut, raspberries, and creamy frosting is simply irresistible.
Don’t be intimidated by the multiple steps—this recipe is easier than it looks! With a little patience and attention to detail, you’ll be rewarded with a stunning and delicious cake.
So gather your ingredients, preheat your oven, and get ready to create a winter wonderland on your plate! I hope you love this raspberry coconut cake as much as I do.
Loved this Raspberry Coconut Snowball Cake? Try these next
- Pumpkin Pancakes Recipe
- Cucumber Caesar Salad Recipe
- One Pot Shrimp And Crab Alfredo
- Chicken Shawarma Recipe
- Mini Lemon Blueberry Cheesecakes
Raspberry Coconut Snowball Cake
Indulge in this soft, sweet, and stunning Raspberry Coconut Snowball Cake! Layers of moist coconut cake are studded with fresh raspberries and coated in a flurry of shredded coconut, creating a delightful winter wonderland on your plate. Perfect for holidays, parties, or any special occasion.
- Total Time: 1 hour
- Yield: 10-12 servings 1x
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup shredded coconut, plus more for coating
- 1 1/2 cups fresh raspberries
- 6 cups powdered sugar
- 1 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with coconut milk, beginning and ending with dry ingredients. Mix until just combined.
- Fold in 1 cup of shredded coconut and fresh raspberries.
- Pour batter evenly into prepared cake pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- While cakes are cooling, prepare the frosting. In a large bowl, beat together powdered sugar, softened butter, and softened cream cheese until smooth and creamy. Gradually add coconut milk and vanilla extract until desired consistency is reached.
- Once cakes are completely cooled, level the tops if needed. Place one cake layer on a serving plate and frost the top. Place the second cake layer on top and frost the entire cake.
- Generously coat the entire cake with shredded coconut, pressing gently to adhere. Refrigerate for at least 30 minutes before serving.
Notes
For best results, use full-fat coconut milk. You can use frozen raspberries if fresh are not available, but thaw them completely and pat them dry before adding to the batter. Store leftover cake in an airtight container in the refrigerator for up to 3 days. Garnish with fresh raspberries and a dusting of powdered sugar before serving for an extra touch of elegance. You can also add a thin layer of raspberry jam between the cake layers for a more intense raspberry flavor.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg