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
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
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.
