Crisp, sweet coconut coats a tender, moist cake, while pockets of tangy raspberry jam burst with flavor in every bite. This Raspberry Swirl Snowball Cake Delight is more than just a dessert; it’s a delightful experience that combines textures and tastes in perfect harmony. The gentle acidity of the raspberry beautifully complements the richness of the coconut, preventing the cake from being overly sweet and adding a layer of complexity that will tantalize your taste buds.
This recipe works so well because the coconut milk adds moisture and a subtle sweetness to the cake, creating a crumb that is both light and satisfying. The raspberry swirl not only adds visual appeal but also distributes the tartness evenly throughout the cake. This cake is ideal for any occasion, from a casual weeknight treat to a festive holiday gathering, guaranteeing smiles and satisfied sighs with every slice.
Why you’ll love this Raspberry Swirl Snowball Cake Delight
- This raspberry swirl snowball cake is surprisingly easy to make, using simple ingredients and straightforward instructions.
- The combination of coconut and raspberry creates a unique and unforgettable flavor profile.
- It’s perfect for potlucks, parties, or any occasion where you want to impress with a beautiful and delicious dessert.
- The cake stays moist and flavorful for days, making it a great make-ahead option.
- The fluffy coconut coating adds a delightful texture that complements the soft cake and tangy raspberry swirl.
- It’s a visually stunning cake that will be the centerpiece of any dessert table.
Ingredients & Substitutions
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 (14-ounce) can full-fat coconut milk
- 1 cup raspberry jam: For a different flavor profile, try using strawberry, blackberry, or even apricot jam.
- 1/4 cup water
- 4 cups sweetened shredded coconut: Unsweetened coconut can be used, but you may want to add a touch more powdered sugar to the frosting to compensate.
- 1 cup powdered sugar
- 1/4 cup vegetable shortening: This helps create a smooth and creamy frosting. Butter can be substituted, but the frosting will be softer.
How to make Raspberry Swirl Snowball Cake Delight
Step 1: Prepare the oven and pan
Raspberry swirl snowball cake makes every moment feel lush. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Step 2: Combine dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 3: Cream butter and sugar
In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in buttermilk and vanilla extract.
Step 4: Combine wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with coconut milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; a few streaks of flour are okay.
Step 5: Prepare the raspberry swirl
In a small saucepan, heat raspberry jam and water over low heat until melted and smooth. Let cool slightly. For a bolder raspberry flavor, consider adding a drop or two of raspberry extract to the jam mixture.
Step 6: Assemble and bake the cake
Pour half of the cake batter into the prepared pan. Drizzle half of the raspberry jam mixture over the batter. Gently swirl the raspberry mixture into the batter using a knife or skewer. Repeat with the remaining batter and raspberry mixture.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan. Chef’s Tip: If the top of the cake starts to brown too quickly, tent it loosely with foil.
Step 7: Make the frosting
In a large bowl, combine powdered sugar and vegetable shortening. Mix until smooth and creamy.
Step 8: Frost and decorate
Spread the frosting evenly over the cooled cake. Sprinkle generously with shredded coconut.
Step 9: Serve
Cut into squares and serve. For best flavor, let the cake sit for at least 30 minutes after frosting to allow the coconut to adhere.
Tips for Success
- Use room-temperature ingredients for a smoother batter and even baking.
- Don’t overmix the batter, as this can result in a tough cake.
- Be gentle when swirling the raspberry jam into the batter to avoid creating a muddy appearance.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
Serving Suggestions
This Raspberry Swirl Snowball Cake Delight is delicious on its own, but it can also be served with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a refreshing glass of iced tea or lemonade for a perfect summer treat. For another delicious dessert, try these pistachio dream cake recipe.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. The cake can also be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I use fresh raspberries instead of jam?
Fresh raspberries can be used, but they will release a lot of moisture during baking. It’s best to cook them down into a sauce first to reduce the water content.
Can I make this cake gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour. Be sure to use a blend that contains xanthan gum for best results.
Can I add nuts to the cake?
Absolutely! Chopped pecans or walnuts would be a delicious addition to this cake. Add them to the batter along with the dry ingredients.
Conclusion
The Raspberry Swirl Snowball Cake Delight is a guaranteed crowd-pleaser, offering a harmonious blend of sweet coconut, tangy raspberry, and a delightful snowy texture. This recipe is simple enough for novice bakers, yet impressive enough for special occasions. Give it a try and experience the joy of creating a truly unforgettable dessert. Leave a comment below and let us know how yours turned out!
Raspberry Swirl Snowball Cake Delight
Indulge in the delightful combination of moist coconut cake swirled with tangy raspberry, all covered in a fluffy coconut coating. This Raspberry Swirl Snowball Cake is a stunning and delicious dessert that’s surprisingly easy to make. Each bite offers a burst of sweet and tart flavors, contrasted by the soft, snowy texture of the coconut. Perfect for parties, holidays, or simply a special treat, this cake is sure to impress your family and friends with its beautiful presentation and irresistible taste. The vibrant raspberry swirl adds a touch of elegance to the classic snowball cake, making it a memorable dessert experience that’s both fun to make and enjoyable to eat. Prepare to be amazed by the harmonious blend of flavors and textures in every delightful slice!
- Total Time: 1 hour
- Yield: 12 servings 1x
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 (14-ounce) can full-fat coconut milk
- 1 cup raspberry jam
- 1/4 cup water
- 4 cups sweetened shredded coconut
- 1 cup powdered sugar
- 1/4 cup vegetable shortening
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in buttermilk and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- In a small saucepan, heat raspberry jam and water over low heat until melted and smooth. Let cool slightly.
- Pour half of the cake batter into the prepared pan. Drizzle half of the raspberry jam mixture over the batter. Gently swirl the raspberry mixture into the batter using a knife or skewer. Repeat with the remaining batter and raspberry mixture.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan.
- In a large bowl, combine powdered sugar and vegetable shortening. Mix until smooth and creamy.
- Spread the frosting evenly over the cooled cake. Sprinkle generously with shredded coconut.
- Cut into squares and serve. For best flavor, let the cake sit for at least 30 minutes after frosting to allow the coconut to adhere.
Notes
For a more intense raspberry flavor, use raspberry extract in the batter. You can also use other types of jam for different flavor variations. Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 45g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg