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Sliced Raspberry Coconut Cake

Raspberry Coconut Snowball Cake

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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

Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  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.
  4. Gradually add dry ingredients to wet ingredients, alternating with coconut milk, beginning and ending with dry ingredients. Mix until just combined.
  5. Fold in 1 cup of shredded coconut and fresh raspberries.
  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.
  7. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  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.
  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.
  10. 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.

  • Author: Fork Haven
  • 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

Find it online: https://forkhaven.com/raspberry-coconut-cake/

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