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
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
- 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.
