Description

This Raspberry Swirl Coconut Snowball Cake is light, moist, and packed with flavor! A soft white cake is swirled with sweet raspberry preserves, coated in whipped coconut frosting, and finished with a blanket of shredded coconut for that classic “snowball” look. It’s festive, beautiful, and absolutely delicious.

Ingredients

For the Cake:

2 1/4 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 3/4 cups granulated sugar
4 large egg whites
1 tbsp vanilla extract
1 cup canned coconut milk (or whole milk)
1/3 cup raspberry jam or preserves (seedless preferred)

For the Frosting:

1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 tsp coconut extract (optional, for extra flavor)

For the Topping:

2-3 cups sweetened shredded coconut

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Instructions

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

Make the cake batter:

In a bowl, whisk flour, baking powder, and salt. In a separate large bowl, beat butter, oil, and sugar until light and fluffy. Add egg whites one at a time, beating well after each. Mix in vanilla.

Alternate adding dry ingredients and coconut milk:

Add the flour mixture and coconut milk in alternating batches, beginning and ending with the flour. Mix until just combined.

Add the raspberry swirl:

Pour batter evenly into the prepared pans. Drop spoonfuls of raspberry jam over the batter, then gently swirl with a knife or skewer for a marbled effect.

Bake:

Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the whipped frosting:

In a chilled bowl, beat heavy cream with powdered sugar, vanilla, and coconut extract until stiff peaks form.

Assemble the cake:

Place one cake layer on a serving plate. Spread a layer of whipped frosting on top. Add the second cake layer, then frost the top and sides generously with the remaining whipped cream.

Coat with coconut:

Gently press shredded coconut all over the cake until fully covered.

Chill and serve:

Chill for at least 1 hour before slicing to help the cake set. Slice and enjoy!

Notes

For a snowy dome look, bake the cake in a rounded bowl pan and frost like a snowball.
You can use raspberry compote or fresh raspberry sauce instead of jam.

Store leftovers in the fridge for up to 3 days.