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Raspberry Coconut Snowball Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 25 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Raspberry Coconut Snowball Cake is a luscious and moist layered cake bursting with tropical coconut flavor and a vibrant raspberry surprise. Featuring a tender crumb infused with coconut milk, shredded coconut, and extracts, it is layered and frosted with a creamy coconut cream cheese frosting and finished with raspberry preserves and more shredded coconut for added texture and burst of fruity sweetness.

Ingredients

Scale

Cake

  • 2 and 1/2 cups (310 grams) all-purpose flour
  • 1 Tablespoon (13 grams) baking powder
  • 1/2 teaspoon (2 grams) baking soda
  • 3/4 teaspoon (4 grams) salt
  • 1/2 cup (113 grams) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (298 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 and 1/2 teaspoons coconut extract
  • 1/4 teaspoon almond extract
  • 6 large egg whites, lightly beaten until foamy on top
  • 1 cup (227 grams) canned coconut milk
  • 1/2 cup (113 grams) sour cream, at room temperature
  • 1/3 cup (67 grams) unrefined coconut oil, liquified
  • 1 cup (54 grams) unsweetened shredded coconut

Frosting

  • 1 cup (226 grams) unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon coconut extract
  • 3 Tablespoons canned coconut milk
  • 4 and 1/2 cups (510 grams) confectioners’ sugar

Decoration

  • 1/2 cup raspberry preserves
  • 2 cups (108 grams) shredded coconut, for decorating

Instructions

  1. Prepare the cake pans: Preheat the oven to 350°F (175°C). Generously grease three 9-inch round cake pans and line the bottoms with parchment paper rounds to ensure cakes release easily after baking.
  2. Sift dry ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside this dry mixture for later incorporation.
  3. Cream butter and sugar: Using a stand mixer with a paddle attachment or a handheld mixer, beat the softened unsalted butter on medium-high speed until smooth and creamy, about 1 minute. Gradually add the granulated sugar, then continue beating on high speed for 2 minutes until the mixture is light and fluffy, ensuring a well-aerated base.
  4. Add extracts: Beat in vanilla extract, coconut extract, and almond extract until they are evenly combined into the butter and sugar mixture, infusing the batter with aromatic flavors.
  5. Incorporate egg whites: Reduce mixer speed to low. Add the lightly beaten egg whites, which should be foamy on top, in three additions. Beat well after each addition and frequently scrape down the sides and bottom of the bowl to maintain an even mixture.
  6. Mix wet ingredients: In a spouted measuring cup, combine canned coconut milk and sour cream, stirring together until fully blended and smooth.
  7. Combine dry and wet mixtures: On low mixer speed, add the sifted flour mixture in three parts, alternating with the coconut milk and sour cream mixture, starting and ending with the flour. Mix just until combined to avoid overmixing and maintaining cake tenderness.
  8. Add oils and coconut: Beat in the liquified coconut oil until just combined. Then, gently fold in the unsweetened shredded coconut using a rubber spatula to distribute it evenly without deflating the batter.
  9. Divide and bake: Evenly divide the batter, approximately 510 grams per pan, among the prepared 9-inch cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 20 minutes or until the cakes are lightly browned and a toothpick inserted in the center comes out clean.
  10. Cool cakes: Allow cakes to cool in the pans on wire racks for 20 minutes. Then invert the cakes onto the wire racks and cool completely to room temperature before frosting.
  11. Make frosting: Beat the unsalted butter and cream cheese on medium-high speed for 2 minutes until smooth and creamy. Add vanilla extract, salt, coconut extract, and canned coconut milk, mixing well to blend all flavors.
  12. Add sugar: Gradually add sifted confectioners’ sugar in 1/4 cup increments on low speed, beating well after each addition. Once incorporated, increase mixer speed to high and beat for 2 minutes until the frosting is fluffy and spreadable.
  13. Trim cakes: Using a serrated knife, trim the domed tops from each cake layer to create even and flat surfaces for stacking and a professional finish.
  14. Assemble cake: Place the first cake layer on a serving plate. Spread 1 cup of frosting evenly over it, then spread 1/4 cup of raspberry preserves on top. Repeat with the second layer. Add the final cake layer on top and cover the entire cake with the remaining frosting using an offset spatula for smooth coverage.
  15. Decorate with coconut: Press shredded coconut onto the sides of the frosted cake by hand to adhere well, then sprinkle the remaining shredded coconut on top as a snowy finish reminiscent of a snowball.
  16. Set and serve: Allow the decorated cake to set at room temperature for 30 minutes. This helps the frosting to firm up slightly before slicing and serving.

Notes

  • Ensure all refrigerated ingredients like butter, cream cheese, and sour cream are at room temperature for better mixing and texture.
  • For an even cake height, weigh the batter equally for each pan as specified.
  • The raspberry preserves add a lovely tart contrast—choose a quality preserve for the best flavor.
  • Use unrefined coconut oil for the best flavor impact; however, refined can be used if preferred for a milder taste.
  • Cake layers can be stored wrapped tightly in plastic wrap at room temperature for up to two days before assembling.
  • To save time, the frosting can be made a day ahead and refrigerated; bring to room temperature and re-whip before using.
  • This cake is best served within 2 days for optimal freshness, though it can be refrigerated up to 4 days if covered well.

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Find it online: https://familytastykitchen.com/raspberry-coconut-snowball-cake-recipe/