As I sorted through my pantry, a sudden burst of inspiration hit me—what if I transformed the classic flavors of spring into a stunning cake? Enter the Raspberry Coconut Snowball Cake Recipe, a delightful creation that layers fluffy vanilla cake with luscious raspberry preserves and coats it in sweetened shredded coconut. This light dessert is not only quick to whip up, but it’s also a show-stopper at any gathering, perfect for those warm afternoons when we crave something refreshing yet indulgent. Whether you’re planning an Easter brunch or simply want to treat yourself to a special homemade bake, this cake is here to impress. So, are you ready to dive into a sweet spring adventure? Let’s get baking! Why is this Snowball Cake a must-try? Lightness: This Raspberry Coconut Snowball Cake is a cloud-like delight that offers fluffy layers without the heaviness—perfect for spring! Visual Appeal: The stunning raspberry swirl against white coconut creates a captivating dessert that’s sure to impress guests at any gathering. Versatile: With simple substitutions, you can easily adapt this recipe to suit gluten-free or dairy-free diets, ensuring everyone can enjoy a slice! Quick Bake Time: Ready in under an hour, it’s a no-fuss dessert that allows you to spend more time with loved ones enjoying Tuna Cakes Avocado or sipping tea. Crowd-Pleaser: Pair it with tea or coffee for a refreshing treat that works wonders for brunch, picnics, or a sweet afternoon indulgence! Ready to take your baking to the next level? Let’s whip up this light and delightful snowball cake! Snowball Cake Recipe Ingredients • Here’s everything you need to make a delightful snowball cake! For the Cake All-purpose flour – Provides structure and stability to the cake; swap with gluten-free flour for a gluten-free version. Baking powder – Helps the cake rise, ensuring a light texture. Salt – Enhances the flavors of the cake; don’t omit! Sea salt works beautifully. Unsalted butter (room temperature) – Adds richness and moisture; for dairy-free, use coconut oil instead. Granulated sugar – Sweetens the cake and balances the tart raspberry; consider a sugar alternative for a lower-sugar option. Large eggs – Contributes to the cake’s moisture; flax eggs are a great vegan substitute. Vanilla extract – For depth of flavor; try almond extract for a different twist. Whole milk – Adds richness; swap for almond, soy, or oat milk to make it dairy-free. For the Raspberry Swirl and Coating Raspberry preserves – Provides a vibrant swirl; fresh raspberries can be used but should be lightly mashed with sugar to avoid excess moisture. Sweetened shredded coconut – Gives that “snowball” effect; you can use unsweetened coconut for less sweetness. For Optional Dusting Powdered sugar – Dust on top for a beautiful finishing touch, making your snowball cake even more appealing! Now you have all the components for this delightful snowball cake recipe—let’s get started on whipping up something extraordinary! Step‑by‑Step Instructions for Raspberry Coconut Snowball Cake Recipe Step 1: Prepare the Pan Start by greasing a dome-shaped cake pan with butter or oil, then dust it lightly with flour to prevent sticking. Preheat your oven to 350°F (175°C) as this will ensure it’s hot and ready for your Raspberry Coconut Snowball Cake. Step 2: Mix Dry Ingredients In a medium bowl, combine all-purpose flour, baking powder, and salt using a whisk until evenly blended. This step avoids lumps and ensures each bite of your cake has the right amount of rise and flavor, allowing it to be light and fluffy. Step 3: Cream Butter and Sugar In a large mixing bowl, use an electric mixer to cream room temperature butter and granulated sugar together until the mixture appears light and fluffy—about 3-4 minutes. Then, add in the large eggs one at a time, mixing well after each addition to create a smooth batter for your snowball cake. Step 4: Combine Mixtures Gradually add the dry ingredients mixture to the creamed butter mixture, alternating with whole milk. Mix gently until just combined—don’t overmix! You want the batter to remain airy for that perfect fluffy texture in your Raspberry Coconut Snowball Cake. Step 5: Add Raspberry Preserves Pour half of the prepared batter into your greased pan. Dollop generous spoonfuls of raspberry preserves across the batter, then carefully cover with the remaining mixture. Use a knife to swirl the preserves through the batter, creating that beautiful raspberry ribbon as a highlight. Step 6: Bake Place the cake pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cake should spring back lightly when touched. Once baked, allow it to cool in the pan for 10 minutes. Step 7: Coat with Coconut After removing the snowball cake from the pan and allowing it to cool completely on a rack, brush the cake lightly with water or simple syrup. Press sweetened shredded coconut onto the surface, coating it fully for that signature snowball appearance. Dust with powdered sugar if desired for an extra touch of sweetness and presentation. Expert Tips for Snowball Cake Recipe Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better mixing, creating a light and fluffy texture in your snowball cake. Avoid Over-Mixing: When combining wet and dry ingredients, mix just until incorporated. Over-mixing can lead to a dense cake instead of the lovely lightness we aim for. Swirl with Care: When adding raspberry preserves, be gentle while swirling. The goal is to keep distinct ribbons of raspberry, which enhances the cake’s presentation. Check for Doneness: Always use a toothpick to check if the cake is done. Insert it in the center; if it comes out clean or with a few crumbs, your cake is ready to come out of the oven! Cool Completely: Let the cake cool completely before adding coconut and dusting with powdered sugar. This ensures the topping adheres well and looks beautiful. Storage Tips for Snowball Cake Recipe Room Temperature: Store your Raspberry Coconut Snowball Cake at room temperature in a cake dome for up to 3 days to maintain its fluffiness and flavor. Fridge: If you prefer a chilled dessert, refrigerate the cake for up to 5 days. Cover it loosely with plastic wrap to prevent it from drying out. Freezer: For longer storage, freeze individual slices wrapped in parchment paper, then in airtight foil or a freezer bag, for up to 1 month. This preserves the cake’s delightful texture. Reheating: Allow frozen slices to thaw in the fridge overnight. For a fresh taste, reheat slices in a microwave for 10-15 seconds or in the oven at 300°F (150°C) until warm. Make Ahead Options These Raspberry Coconut Snowball Cakes are perfect for busy home cooks looking to save time! You can prepare the cake layers up to 24 hours in advance and store them wrapped tightly in plastic wrap at room temperature to maintain their moistness. Additionally, you can measure and mix the dry ingredients (flour, baking powder, and salt) ahead of time, storing the mixture in an airtight container for up to 3 days. When you’re ready to serve, simply assemble the cake by swirling in the raspberry preserves and follow the baking instructions. This way, you’ll have a delightful dessert ready with minimal effort, ensuring you can enjoy the sweet moments with loved ones without the last-minute rush! What to Serve with Raspberry Coconut Snowball Cake Elevate your spring celebrations and create a complete experience with delightful pairings that complement the sweetness of this cake. Fresh Berries: A medley of strawberries, blueberries, and raspberries adds a vibrant, fruity touch that enhances the cake’s flavors. Their tartness beautifully balances the sweetness. Whipped Cream: Lightly sweetened whipped cream offers a creamy contrast, inviting spoonful after spoonful of airy goodness alongside each bite of cake. Iced Tea: A refreshing glass of brewed iced tea—perhaps with a hint of lemon or mint—provides a delightful pairing that keeps the mood light. Sip and savor during warm spring afternoons. Coconut Sorbet: A scoop of coconut sorbet mirrors the cake’s texture while adding a cool, creamy element. It’s a fruity follow-up that tantalizes the senses. Chocolate Drizzle: A light drizzle of dark chocolate sauce over each slice offers a contrasting depth that’s irresistible and indulgently rich against the cake’s lightness. Lemon Zest: A sprinkle of lemon zest brightens each slice and juxtaposes the sweet coconut and raspberry, enhancing the flavor profile wonderfully. Prosecco: For a spritzy touch, serve your snowball cake with a chilled glass of Prosecco. The bubbles elevate the celebration, making every bite a joyful experience. Enjoy mixing and matching these delectable additions to create a delightful spread that honors your Raspberry Coconut Snowball Cake perfectly! Snowball Cake Recipe Variations Now that you’re ready to create your delightful snowball cake, let’s explore some fun variations to customize it just the way you like! Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour to make this cake accessible for gluten-sensitive friends and family. Dairy-Free: Replace the unsalted butter with coconut oil and swap whole milk for almond milk to keep your cake creamy without dairy. Lower Sugar: Try substituting granulated sugar with erythritol or another sugar alternative for a lighter dessert that still tastes delicious. Vegan: For a fully plant-based cake, exchange the eggs with flax eggs and ensure all your ingredients are vegan-friendly. Fruit Swaps: Instead of raspberry preserves, opt for peach or mango preserves for a tropical twist that brightens the flavors further. It’s fun to experiment! Nutty Addition: Add chopped toasted almonds or macadamia nuts to the batter for a crunchy texture that complements the cake’s softness beautifully. Coconut Cream Frosting: Why not elevate your snowball cake with a dollop of coconut cream on each slice? The added creaminess pairs perfectly with the coconut flavors. Extra Zing: Incorporate a splash of lime juice or zest into the batter for a bright, citrusy kick that brings out the sweetness of the raspberries and coconut. Feel free to mix and match these ideas as you bring your own personal touch to this incredible dessert! You might also enjoy serving slices alongside a refreshing drink or a light afternoon tea. And if you’re after more light desserts, don’t miss the delicious Homemade Strawberry Shortcake or the flakiness of a classic Quiche Savory Brunch. Happy baking! Raspberry Coconut Snowball Cake Recipe FAQs How do I select ripe raspberries for the frosting? Absolutely! Look for raspberries that are deep in color and slightly firm to the touch. They should be free of dark spots or mushiness and have a pleasant fruity aroma. Avoid any containers with mold or overly squished fruit; freshness is key! What is the best way to store the Raspberry Coconut Snowball Cake? To keep your delightful snowball cake fresh, store it at room temperature in a cake dome for up to 3 days, or refrigerate it for up to 5 days. If opting for refrigeration, cover it loosely to prevent it from drying out. For longer-term storage, you can freeze slices wrapped in parchment and then in an airtight freezer bag for up to 1 month. How can I freeze the Raspberry Coconut Snowball Cake properly? Here’s how to freeze your cake step-by-step: Allow the cake to cool completely. Slice it into individual portions for easy thawing later. Wrap each slice in parchment paper, ensuring it’s well-covered. Place the wrapped slices into an airtight freezer bag, removing as much air as possible. Label your bag with the date before placing it in the freezer, where it can last for up to 1 month. What should I do if the cake is too dense? If you find your snowball cake has turned out dense, it could be due to over-mixing the batter when combining wet and dry ingredients. To improve texture next time, mix only until combined to maintain the lightness. Also, ensuring your ingredients are at room temperature helps achieve a fluffier result. Are there any allergy considerations for this recipe? Very! If you have nut allergies, be sure to use almond or soy milk alternatives cautiously. For dairy-free options, coconut oil can replace butter, and a flax egg can be used instead of regular eggs. Always double-check the labels of your preserves to ensure they’re free of allergens. Additionally, if serving to guests with pet allergies, always disclose the ingredients used. Delightful Snowball Cake Recipe for Spring Celebrations Experience the light and refreshing flavors of this Snowball Cake Recipe, perfect for your spring gatherings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 50 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 15 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake2 cups All-purpose flour Use gluten-free flour for a gluten-free version.2 tsp Baking powder1 tsp Salt Sea salt works beautifully.1 cup Unsalted butter (room temperature) Coconut oil can be used for dairy-free.1.5 cups Granulated sugar Consider a lower-sugar alternative.3 large Large eggs Flax eggs can be used for vegan option.2 tsp Vanilla extract Almond extract is an alternative.1 cup Whole milk Substitute with almond, soy, or oat milk for dairy-free.For the Raspberry Swirl and Coating1 cup Raspberry preserves Fresh raspberries should be lightly mashed with sugar if used.2 cups Sweetened shredded coconut Unsweetened coconut can be used for less sweetness.For Optional Dusting0.5 cup Powdered sugar Equipment Dome-shaped cake panelectric mixerMedium Mixing Bowllarge mixing bowl Method Step-by-Step Instructions for Raspberry Coconut Snowball Cake RecipeStart by greasing a dome-shaped cake pan with butter or oil, then dust it lightly with flour to prevent sticking. Preheat your oven to 350°F (175°C).In a medium bowl, combine all-purpose flour, baking powder, and salt using a whisk until evenly blended.In a large mixing bowl, use an electric mixer to cream room temperature butter and granulated sugar together until light and fluffy—about 3-4 minutes. Add large eggs one at a time, mixing well after each addition.Gradually add the dry ingredients mixture to the creamed butter mixture, alternating with whole milk. Mix gently until just combined.Pour half of the prepared batter into the greased pan. Dollop raspberry preserves across the batter, then cover with the remaining mixture. Swirl preserves through the batter.Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes.Remove the cake from the pan and allow it to cool completely. Brush the cake lightly with water or simple syrup, then press sweetened shredded coconut onto the surface.Dust with powdered sugar if desired. Nutrition Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg NotesEnsure your butter and eggs are at room temperature. Avoid over-mixing ingredients. Let the cake cool completely before adding the coconut topping. Tried this recipe?Let us know how it was!
