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If you’ve been hunting for a dessert that’s as charming to look at as it is to eat, this Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert Recipe is an absolute gem that deserves a spot in your baking repertoire. Imagine a tender, moist cake with a swirl of tangy raspberry preserves hiding just beneath a snow-like layer of sweetened coconut. It’s a dessert that feels both festive and comforting, perfect for sharing with loved ones or simply indulging yourself on a cozy afternoon. This recipe strikes the perfect balance of flavors and textures that will make you come back for seconds without hesitation.
Ingredients You’ll Need
The beauty of this Snowball Cake lies in its simplicity. Each ingredient comes together to build layers of flavor, texture, and visual appeal that make the cake unforgettable. From the soft crumb created by the all-purpose flour and butter to the vibrant pop of raspberry preserves, every component plays an essential role.
- 2½ cups all-purpose flour: The backbone providing structure and a tender crumb.
- 1½ teaspoons baking powder: Ensures the cake rises perfectly light and fluffy.
- ½ teaspoon salt: Enhances all the flavors and balances sweetness.
- ¾ cup unsalted butter, room temperature: Adds richness and keeps the cake moist.
- 1½ cups granulated sugar: Sweetens the cake just right and aids in creating a delicate texture.
- 3 large eggs: Bind the ingredients and contribute to a rich, velvety cake.
- 1 tablespoon vanilla extract: Gives a warm, inviting aroma that complements the raspberry.
- 1 cup whole milk: Adds moisture and helps achieve that soft, tender bite.
- ½ cup raspberry preserves (slightly warmed): For that luscious tart surprise swirling through the cake.
- 2 cups sweetened shredded coconut: Creates the iconic “snowball” look with sweet, chewy texture.
- Powdered sugar (optional, for dusting): Adds a final touch of snowy elegance to this raspberry coconut dessert.
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 350°F (175°C) so it’s nice and hot when your batter is ready to go in. Grease a 10-cup oven-safe dome pan or bowl thoroughly and dust it with flour. This ensures your cake will release easily after baking, maintaining that perfect shape you want for your “snowball.”
Step 2: Mix Your Dry and Wet Ingredients Separately
In a medium bowl, whisk together the flour, baking powder, and salt. This combination will ensure your cake rises properly and has a light texture. In another large bowl, cream the butter and granulated sugar until fluffy—this step is crucial as it incorporates air, providing a soft crumb. Next, beat in the eggs one at a time, allowing each to fully blend in before adding the next, then stir in the fragrant vanilla extract.
Step 3: Combine Ingredients Alternately
To keep the batter light, alternate adding the dry ingredients and milk to the butter mixture, mixing gently just until everything comes together. Overmixing here can make the cake tough, so be gentle and patient. This technique helps maintain a tender, moist texture.
Step 4: Layer the Batter and Raspberry Preserves
Pour half the batter into your prepared pan, then dollop the slightly warmed raspberry preserves evenly over the surface. This will create those amazing pockets of tangy-sweet surprise inside the cake. Cover with the remaining batter and gently swirl the top with a knife or skewer to create a beautiful marbled effect that’s just as delightful to see as it is to taste.
Step 5: Bake Until Perfect
Bake your cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. This timeframe allows the cake to develop a golden crust while staying moist and tender on the inside. Let it cool for about 10 minutes in the pan before carefully turning it out onto a wire rack to cool completely.
Step 6: Coat with Coconut and Final Touches
Once the cake is completely cooled, brush it lightly with water or a thin syrup to help the shredded coconut adhere perfectly. Then, press the coconut all over the cake until every inch is coated, creating that classic Snowball Cake look. For an extra festive touch, dust lightly with powdered sugar to mimic winter snow. Slice and serve with confidence!
How to Serve Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert Recipe
Garnishes
To elevate the presentation and flavor, consider adding fresh raspberries or a few mint leaves on top alongside the coconut. A drizzle of raspberry sauce or a dollop of whipped cream complements the cake’s sweetness and adds a touch of elegance that’s sure to impress guests.
Side Dishes
This dessert pairs beautifully with a cup of hot tea or coffee, which balances the cake’s sweetness perfectly. For a brunch or special occasion, serving it alongside a light fruit salad or vanilla ice cream turns the cake into an exquisite finale.
Creative Ways to Present
Try cutting the cake into individual mini snowballs by using a round cookie cutter or shaping portions by hand for a fun party-ready twist. You can also layer slices with whipped cream and fresh raspberries for an easy trifle variation that keeps the spirit of this raspberry coconut dessert alive.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. For longer freshness, refrigeration is fine—just make sure it is well covered to prevent the coconut from drying out.
Freezing
You can freeze this cake by wrapping it tightly in plastic wrap and then aluminum foil for up to three months. When ready to enjoy, thaw it overnight in the fridge, then bring it to room temperature before serving to maintain the best texture.
Reheating
If you prefer your cake slightly warm, gently reheat slices in the microwave for about 15 seconds or place them in a warm oven (300°F/150°C) for 5-7 minutes. This revives the moistness and lets the coconut’s fragrant sweetness shine through again.
FAQs
Can I use fresh raspberries instead of raspberry preserves?
Absolutely! Fresh raspberries can be used, but since they contain more moisture than preserves, it’s best to cook them down slightly with sugar to reduce runniness and enhance the flavor before swirling them into the batter.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure the baking powder you use is also gluten-free, and expect a slightly different texture, but it will still be delicious.
Can I substitute the coconut with something else?
The shredded coconut is key to achieving the iconic Snowball Cake look and texture, but if you’re not a fan, you could try chopped nuts like almonds or walnuts for a different crunch. Keep in mind it won’t have the same “snowy” effect.
How long does the cake stay fresh?
This cake is best enjoyed within 2-3 days when stored properly at room temperature or refrigerated. Beyond that, it may start to dry out but can still be salvaged by warming it gently.
Can this recipe be doubled for a bigger crowd?
Definitely! Just double all ingredients and consider baking in two pans or a larger pan to ensure even cooking. Adjust the baking time accordingly, checking doneness with a toothpick as you go.
Final Thoughts
This Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert Recipe is more than just a dessert; it’s a celebration of simple ingredients coming together to create pure magic. Whether you’re making it for a special occasion or craving something sweet to brighten your day, this raspberry coconut delight will quickly become one of your favorites. Treat yourself and those around you to a slice of snowy sweetness—you’re going to love every bite!
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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 featuring a moist vanilla cake layered with tangy raspberry preserves and coated in sweet shredded coconut. Baked to perfection and dusted with powdered sugar, it offers a perfect blend of fruity and creamy flavors that make it an irresistible treat for any occasion.
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
Fillings and Toppings
- ½ cup raspberry preserves (slightly warmed)
- 2 cups sweetened shredded coconut
- Powdered sugar (optional, for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10-cup oven-safe dome pan or bowl thoroughly and 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 to ensure they are evenly combined.
- Cream Butter and Sugar: In a separate large bowl, cream the unsalted butter and granulated sugar together until the mixture is fluffy and light. Then, beat in the eggs one at a time followed by the vanilla extract, mixing well after each addition.
- Combine Wet and Dry Ingredients: Alternate adding the flour mixture and whole milk to the butter mixture, starting and ending with the flour mixture. Stir just until all ingredients are combined to avoid overmixing, which can toughen the cake.
- Layer Batter and Preserves: Pour half of the batter into the prepared pan. Dollop the warmed raspberry preserves evenly over the batter. Then, carefully cover with the remaining batter. Use a knife or skewer to gently swirl the preserves into the batter for 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. Once baked, let the cake cool in the pan for about 10 minutes.
- Cool and Coat with Coconut: After cooling briefly, carefully turn the cake out onto a wire rack and allow it to cool completely. If the cake’s surface feels dry, brush it lightly with water or syrup, then press the sweetened shredded coconut all over the outside to coat it fully.
- Finishing Touch: Optionally dust the coconut-coated cake with powdered sugar for an extra sweet finish. Slice the cake into 10–12 pieces and serve.
Notes
- Using room temperature butter and eggs helps create a smoother batter.
- Ensure that raspberry preserves are slightly warmed to make swirling easier.
- If you don’t have a dome-shaped pan, a regular 9-inch round cake pan will work, but the texture may slightly differ.
- Pressing the shredded coconut onto the cake while a bit sticky helps it adhere better.
- Store leftover cake in an airtight container for up to 3 days for best freshness.
