If you have a sweet tooth and a love for unique, flavorful desserts, you are going to absolutely adore this Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert Recipe. It’s a charmingly fluffy cake that wraps you in the cozy, tropical vibes of shredded coconut paired with the bright, tart surprise of raspberry preserves. Every bite feels like a celebration—the perfect mix of moist, sweet, and lightly tangy, finished off with a snow-like dusting of powdered sugar. This cake is one of those rare treats that feels indulgent yet comforting, making it a standout recipe you’ll want to share with friends and family again and again.
Ingredients You’ll Need
Getting ready to whip up this snowball marvel? The ingredients are refreshingly simple yet incredibly important, each bringing its own magic to the texture, taste, and charm of the cake. From the buttery base to the tropical coconut and that punchy raspberry layer, every element has a role that shines through beautifully.
- All-purpose flour (2½ cups): The sturdy foundation giving the cake its soft crumb.
- Baking powder (1½ teaspoons): Helps your cake rise perfectly and stay light.
- Salt (½ teaspoon): Balances the sweetness and enhances flavors.
- Unsalted butter, room temperature (¾ cup): Adds richness and moisture to every bite.
- Granulated sugar (1½ cups): Sweetens the cake to just the right level without overpowering.
- Large eggs (3): Bind the ingredients and keep the texture tender and fluffy.
- Vanilla extract (1 tablespoon): Gives a warm, subtle depth of flavor.
- Whole milk (1 cup): Moisturizes the cake, ensuring a soft and tender crumb.
- Raspberry preserves (½ cup, slightly warmed): Infuses the cake with vibrant berry brightness and a subtle tartness.
- Sweetened shredded coconut (2 cups): Coats the cake in a delightful chewy crust with tropical flair.
- Powdered sugar (optional, for dusting): Adds a snowy finish to the cake’s appearance and a touch of extra sweetness.
How to Make Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to a cozy 350°F (175°C). Grease a 10-cup oven-safe dome pan or bowl generously and dust it with flour. This ensures your cake will pop out effortlessly later, with a beautiful crust coated in coconut, mimicking a fluffy snowball.
Step 2: Mix Your Dry and Wet Ingredients Separately
Whisk together the flour, baking powder, and salt in one bowl to evenly distribute the leavening and seasoning. In another larger bowl, cream the unsalted butter and granulated sugar until light and fluffy using a hand mixer or stand mixer—this is what gives your cake that lovely airy texture. Beat in the eggs one by one, allowing each to fully incorporate before adding the next, followed by the fragrant vanilla extract.
Step 3: Combine Everything Carefully
To keep the batter light, alternate adding your dry flour mixture and whole milk into the butter mixture, starting and ending with the dry ingredients. Stir each addition just until combined—this avoids overmixing, which can toughen the final cake.
Step 4: Assemble the Cake Layers
Pour half of the batter into your prepared pan, smoothing it slightly. Dollop the warmed raspberry preserves over this layer in spoonfuls—it creates a surprise burst of fruity goodness. Then cover with the remaining batter and swirl gently with a knife or skewer to create pretty marbled ribbons of berry flavor throughout.
Step 5: Bake and Cool the Cake
Pop your creation into the oven and bake for 45 to 55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool for about 10 minutes in the pan before turning it out onto a wire rack to cool completely—this sets the shape and texture just right.
Step 6: Add the Finishing Touches
Once the cake is cool, brush it lightly with water or syrup if your coconut isn’t sticking well. Then press the shredded coconut all around the cake so it clings like a fluffy white snowball. For an even more magical effect, dust the top with powdered sugar. Slice it up and get ready to enjoy every luscious bite!
How to Serve Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert Recipe
Garnishes
Enhance your snowball cake by adding a handful of fresh raspberries or a sprig of mint on the side. A drizzle of raspberry coulis or a dollop of whipped cream also pairs beautifully, balancing the cake’s natural sweetness with a silky finish and vibrant color contrast.
Side Dishes
This dessert shines on its own, but if you want to pair it, light and refreshing options like a citrus fruit salad or a scoop of vanilla bean ice cream create a perfect harmony. These sides keep the focus on the cake while refreshing your palate.
Creative Ways to Present
Try serving the Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert Recipe as mini cupcakes or bundt cakes for an elegant party platter. You can also layer slices with whipped cream and fresh raspberries in individual glass jars for a charming, rustic presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to two days, or refrigerate for up to five days to keep the coconut coating fresh and the cake moist.
Freezing
If you want to keep the cake longer, wrap it tightly in plastic wrap and freeze for up to two months. Thaw overnight in the refrigerator, then bring to room temperature before serving for best texture and flavor.
Reheating
For a cozy treat, warm slices gently in the microwave for about 15 to 20 seconds or in a preheated oven at 300°F (150°C) for 10 minutes. This revives the fluffy texture without drying out the cake.
FAQs
Can I use frozen raspberries instead of raspberry preserves?
Yes, you can use frozen raspberries. Just warm them on the stove with a little sugar to create a syrupy texture similar to preserves before adding them to the cake.
Is it possible to make this cake dairy-free?
Absolutely! Substitute the butter with a dairy-free margarine and use almond or oat milk instead of whole milk. The cake may have a slightly different texture but will still be delicious.
What if I don’t have a dome pan or bowl?
You can use a regular round cake pan instead. The cake won’t have quite the same dome shape, but it will still taste fantastic and hold the beautiful coconut coating.
Can I omit the powdered sugar dusting?
Yes, the powdered sugar is optional and mainly for aesthetics and a subtle sweetness. If you prefer a less sweet finish or want to keep it simple, skipping it is perfectly fine.
How do I prevent the coconut from burning during baking?
The coconut is added after baking, pressed onto the cake’s surface. This way, it stays fresh and chewy and doesn’t burn at all during baking.
Final Thoughts
I can’t recommend this Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert Recipe enough as a must-try dessert for your next occasion. It’s a wonderful way to delight your taste buds with a blend of tropical sweetness and berry brightness all wrapped in a soft, buttery cake. So go ahead and bake this showstopper—you’ll soon see why it’s called irresistible, and your friends and family will be asking for the recipe again and again!
Print
Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10–12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Snowball Cake is a delightful raspberry coconut dessert that combines a moist vanilla cake swirled with luscious raspberry preserves and coated in sweet shredded coconut. Baked to perfection, it’s a visually stunning and delicious treat perfect for gatherings or special occasions.
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, room temperature
- 1½ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
Filling and Coating
- ½ cup raspberry preserves (slightly warmed)
- 2 cups sweetened shredded coconut
- Powdered sugar (optional, for dusting)
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease a 10-cup oven-safe dome pan or bowl and dust it with flour to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a separate large bowl, cream the room temperature butter with granulated sugar until the mixture is light and fluffy. Then, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix well.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and the whole milk to the butter mixture, mixing gently after each addition until just combined. Avoid overmixing to keep the cake tender.
- Assemble the Cake: Pour half of the batter into the prepared pan. Spoon dollops of the slightly warmed raspberry preserves evenly over the batter. Pour the remaining batter on top and gently swirl the preserves into the batter using a knife or skewer to create a marbled effect.
- Bake the Cake: Place the pan in the oven and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool for 10 minutes in the pan.
- Cool and Coat: Carefully turn the cake out onto a wire rack to cool completely. Once cooled, brush the surface of the cake lightly with water or syrup if needed, then press the shredded sweetened coconut all over the cake to coat it entirely. Optionally dust with powdered sugar for an elegant finish.
- Serve: Slice the cake into 10–12 pieces and serve to enjoy the delicious raspberry coconut flavors.
Notes
- Use a dome-shaped oven-safe bowl or pan to achieve the traditional snowball shape.
- Warming raspberry preserves slightly makes them easier to dollop and swirl into the batter.
- Pressing the shredded coconut on the cake while slightly damp helps it adhere better.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Store leftovers in an airtight container at room temperature for up to 3 days to maintain moisture.
