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Recipe card for Raspberry Swirl Snowball Cake Delight

Raspberry Swirl Snowball Cake Delight

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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

Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. 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.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
  5. In a small saucepan, heat raspberry jam and water over low heat until melted and smooth. Let cool slightly.
  6. 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.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan.
  8. In a large bowl, combine powdered sugar and vegetable shortening. Mix until smooth and creamy.
  9. Spread the frosting evenly over the cooled cake. Sprinkle generously with shredded coconut.
  10. 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.

  • Author: Fork Haven
  • 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

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

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