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If you love the dreamy combination of tart raspberries with sweet, tropical coconut, then this Snowball Cake Recipe – Raspberry Coconut Dessert Recipe is about to become your new favorite treat. This cake is a fluffy, moist delight bursting with swirls of raspberry preserves and finished with a luscious coconut coating that makes every bite feel like a cozy celebration. Whether you’re baking for a special occasion or just craving something irresistibly delicious, this raspberry coconut dessert recipe is sure to impress and satisfy in the best way possible.
Ingredients You’ll Need
Getting ready to bake this Snowball Cake Recipe – Raspberry Coconut Dessert Recipe is a joy because the ingredients are simple yet essential, each bringing its own magic to the table. From the creamy butter that adds richness, to the bright raspberry preserves that inject fruity zing, every element plays a vital role in creating the cake’s unforgettable taste, tender texture, and radiant look.
- 2½ cups all-purpose flour: The foundation giving structure and tenderness to your cake.
- 1½ teaspoons baking powder: A little lift that keeps the cake light and airy.
- ½ teaspoon salt: Enhances all the sweet flavors beautifully.
- ¾ cup unsalted butter, room temperature: Adds buttery richness and moistness.
- 1½ cups granulated sugar: Sweetens the cake perfectly without overpowering.
- 3 large eggs: Provide stability, moisture, and a lovely golden crumb.
- 1 tablespoon vanilla extract: Brings warmth and depth to the flavor.
- 1 cup whole milk: Keeps the batter smooth and tender.
- ½ cup raspberry preserves, slightly warmed: The star ingredient, adding bursts of tart, fruity flavor throughout.
- 2 cups sweetened shredded coconut: For that signature snowball look and tropical texture.
- Powdered sugar (optional, for dusting): A pretty finishing touch for extra sweetness and charm.
How to Make Snowball Cake Recipe – Raspberry Coconut Dessert Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and make sure to grease a 10-cup oven-safe dome pan or bowl thoroughly. Dusting it lightly with flour will help your cake release smoothly once baked. This prep sets the stage for a perfectly baked, beautifully domed cake.
Step 2: Combine Dry Ingredients and Cream Butter with Sugar
In one bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning. In another, beat the butter and sugar until fluffy and pale, which usually takes a few minutes. This step ensures a tender crumb and that wonderful melt-in-your-mouth texture. Then, add the eggs one at a time, beating well after each addition, and stir in the vanilla extract for fragrant warmth.
Step 3: Alternately Add Dry Ingredients and Milk
To maintain the delicate crumb, add the dry ingredients and milk alternately to the butter mixture, starting and ending with the dry mix. Mix just until incorporated—overmixing can make the cake dense. This balance keeps the cake light while giving it enough moisture to stay tender.
Step 4: Layer Batter and Raspberry Preserves
Pour half of the cake batter into your prepared pan, smoothing it out gently. Next, spoon the slightly warmed raspberry preserves evenly over the batter—these juicy pockets will infuse the cake with bursts of fruity zest. Cover with the remaining batter and use a knife or skewer to swirl the preserves lightly through the top layer, creating a marbled appearance that’s as lovely as the taste.
Step 5: Bake Until Golden and Toothpick Clean
Place your cake in the oven and bake for 45 to 55 minutes, keeping an eye on it in the last 10 minutes. When a toothpick inserted in the center comes out clean, it’s time to remove the cake. Let it cool in the pan for about 10 minutes, then gently turn it out onto a wire rack to cool completely. This step is crucial for letting the cake set and develop its full flavor.
Step 6: Coat with Coconut and Dust with Sugar
Once your cake is cool, brush the surface lightly with water or a simple syrup to help the shredded coconut stick to every nook and cranny. Press the coconut all over the cake generously so it’s fully coated like a beautiful snowball. For an extra touch of sweetness and elegance, dust the top with powdered sugar. Now slice up this stunning raspberry coconut dessert and get ready to delight everyone!
How to Serve Snowball Cake Recipe – Raspberry Coconut Dessert Recipe
Garnishes
Add a fresh finishing flair by garnishing slices with a few whole raspberries or a sprig of mint. It adds a pop of color and freshness that pairs wonderfully with the sweet nuttiness of the coconut. A dollop of whipped cream on the side also makes for a lovely indulgence.
Side Dishes
This vibrant raspberry coconut dessert recipe pairs beautifully with a light bowl of fresh berries or even a citrusy sorbet to offset the sweetness. For a cozy coffee break, serve it alongside your favorite cup of tea or coffee to turn any afternoon into a special occasion.
Creative Ways to Present
For a festive touch, try serving individual portions in small glass jars topped with coconut flakes and a raspberry on top. You can also slice the cake into mini squares and thread toothpicks for elegant dessert bites that are perfect for gatherings and parties.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be difficult!), store them in an airtight container at room temperature for up to two days or refrigerate for up to four days. This helps keep the coconut topping crisp and the cake moist and fresh.
Freezing
Want to enjoy this treat later? Wrap the cooled cake tightly in plastic wrap and then aluminum foil before freezing. It can last up to two months in the freezer. Thaw overnight in the refrigerator, then bring to room temperature before serving for the best texture and flavor.
Reheating
Warm slices gently in a low-temperature oven (about 300 degrees F) for 5 to 10 minutes to revive the cake’s softness without melting the coconut. Avoid microwaving as it can make the coconut soggy and the cake rubbery.
FAQs
Can I use frozen raspberries instead of raspberry preserves?
While frozen raspberries could work, they contain more moisture that may affect the cake’s texture. Using preserves ensures an even distribution of the rich raspberry flavor and a neat swirling effect inside the cake, so it’s best to stick with them for this recipe.
Is it possible to make this cake dairy-free?
Absolutely! Substitute the unsalted butter with a dairy-free margarine or coconut oil and use a plant-based milk like almond or oat milk. The texture might vary slightly, but the flavor will still be wonderfully close to the original.
Can I make this cake in a regular round cake pan?
Yes, you can use a 9-inch round cake pan if you don’t have a dome-shaped pan, but be aware the cake will bake a bit differently in shape and may need a little adjustment in baking time. Watching for the classic toothpick test is always the safest bet!
How do I prevent the coconut from browning too much?
Since the coconut is added after baking, it won’t brown excessively in the oven. Just make sure to toast your coconut separately if you prefer it toasted, and apply it once the cake is completely cool for the best appearance and texture.
Can I double this recipe for a larger gathering?
Yes, doubling the recipe is possible, but you may need to bake the cake in two pans or in batches depending on your oven size. Keep an eye on the baking times since thicker cakes might take longer to cook through.
Final Thoughts
Nothing beats the joy of baking and sharing this Snowball Cake Recipe – Raspberry Coconut Dessert Recipe with friends and family. It’s a nostalgic little treasure packed with flavor, texture, and fun to make. I can’t wait for you to try it and experience the magic of this delightful raspberry and coconut treat—it might just become your go-to dessert for any celebration or simply a sweet day at home.
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Snowball Cake Recipe – 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 and coconut dessert featuring a moist vanilla cake swirled with tangy raspberry preserves and coated in sweet shredded coconut. Perfect for gatherings or special occasions, it combines classic flavors with a beautiful presentation that’s sure to impress.
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
- ½ cup raspberry preserves (slightly warmed)
Topping
- 2 cups sweetened shredded coconut
- Powdered sugar (optional, for dusting)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 10-cup oven-safe dome pan or bowl thoroughly, then dust it lightly with flour to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a separate large bowl, use a mixer to cream the room temperature unsalted butter with granulated sugar until the mixture is light and fluffy, which will help incorporate air for a tender cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time into the creamed butter and sugar mixture, ensuring each is fully incorporated. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry: Alternate adding the dry ingredient mixture and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently just until combined to avoid overmixing, which can toughen the cake.
- Layer Batter and Raspberry Preserves: Pour half of the batter into the prepared pan. Dollop the warmed raspberry preserves evenly over the batter, then cover with the remaining batter. Use a knife or skewer to gently swirl the preserves into the batter to create a marbled effect.
- Bake the Cake: Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked through.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully invert it onto a wire rack to cool completely, allowing the structure to set properly.
- Coat with Coconut: Once cool, brush the cake lightly with water or syrup to help the shredded coconut adhere. Press the coconut evenly all over the cake’s surface to create a snowy, textured coating.
- Optional Finishing Touch: Dust the coated cake with powdered sugar for an extra touch of sweetness and a frosty appearance. Slice and serve your beautiful Snowball Cake to enjoy!
Notes
- Ensure the raspberry preserves are slightly warmed before swirling to help create a beautiful marbled look.
- You can substitute whole milk with any milk alternative, but this may slightly alter the texture.
- For best results, use fresh unsalted butter at room temperature for proper creaming.
- Allow the cake to cool completely before coating with coconut to ensure it sticks well.
- Store leftovers wrapped in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
