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
Scale
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.
