Raspberry Swirl Coconut Snowball Cake Recipe

Why You’ll Love This Recipe

Raspberry Swirl Coconut Snowball Cake is a show-stopping dessert with soft, fluffy cake layers swirled with tangy raspberry jam, coated in whipped cream frosting, and finished with a generous blanket of shredded coconut. Light, fruity, and festive, it’s the perfect centerpiece for spring gatherings, holidays, or any special occasion.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:
all-purpose flour
baking powder
salt
unsalted butter (softened)
granulated sugar
eggs
vanilla extract
coconut extract (optional)
whole milk or buttermilk
raspberry jam or preserves (seedless if preferred)

For the frosting:
heavy whipping cream
powdered sugar
vanilla extract

For assembly:
sweetened shredded coconut
extra raspberry jam (for swirling or topping)

directions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.

In a bowl, whisk together flour, baking powder, and salt.

In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and coconut extract.

Add dry ingredients alternately with milk, beginning and ending with dry. Mix until just combined.

Divide batter between pans. Drop spoonfuls of raspberry jam on top of each and gently swirl into the batter using a knife or skewer.

Bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.

Whip heavy cream with powdered sugar and vanilla until stiff peaks form.

Place one cake layer on a serving plate. Spread a thin layer of whipped cream, then top with a dollop of raspberry jam if desired. Add second cake layer.

Frost the entire cake with whipped cream. Press shredded coconut over the top and sides until fully covered.

Chill for at least 1 hour before serving.

Servings and timing

This recipe yields 10–12 slices.
Preparation time: 25 minutes
Baking time: 30 minutes
Cooling and assembly time: 1 hour
Total time: 1 hour 55 minutes

Variations

Use lemon zest in the cake batter for brightness.
Make as cupcakes for a fun party version.
Add a cream cheese layer in the frosting for tang.
Use fresh raspberries in the filling for texture.
Swap raspberry jam for strawberry or cherry.

storage/reheating

Store in the refrigerator, covered, for up to 3–4 days.
Serve chilled or allow to sit at room temp for 15 minutes before slicing.
Not ideal for freezing due to whipped cream frosting.

FAQs

Can I use boxed cake mix?
Yes, a white or coconut-flavored mix works—just add the raspberry swirl.

Does it have to be seedless jam?
No, but seedless creates a smoother texture and cleaner swirl.

Can I toast the coconut?
Yes, for a nutty flavor—just watch it closely while toasting.

Can I use Cool Whip instead of whipped cream?
Yes, for a shortcut, though homemade offers the freshest flavor.

How do I keep the whipped cream from deflating?
Use cold cream and don’t overmix—chill the bowl before whipping for best results.

Conclusion

Raspberry Swirl Coconut Snowball Cake is a dreamy, delicate dessert with layers of fruity sweetness, whipped frosting, and coconut crunch. With its elegant look and light, luscious flavor, it’s guaranteed to impress guests and delight taste buds on any occasion.

Print