If you have a sweet tooth and love vibrant flavors combined with a melt-in-your-mouth texture, then this Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert Recipe is about to become your new obsession. Imagine a tender, buttery cake swirled with luscious raspberry preserves, all wrapped in a cloud-like, fragrant coconut coating that looks as magical as it tastes. This dessert isn’t just beautiful to behold; it’s a celebration of flavors that come together perfectly to brighten any occasion, making it an absolute must-try for raspberry and coconut lovers alike.
Ingredients You’ll Need
This recipe features simple, easy-to-find ingredients that work harmoniously to create the ultimate snowball cake experience. Each component plays a vital role, from the fluffy cake texture to the tangy raspberry burst and the irresistible coconut crunch.
- All-purpose flour: Forms the soft, tender base of the cake that holds everything together perfectly.
- Baking powder: Ensures the cake rises beautifully to a light, airy finish.
- Salt: Balances the sweetness and enhances the natural flavors in every bite.
- Unsalted butter: Adds richness and moisture, creating that melt-in-your-mouth effect.
- Granulated sugar: Sweetens the cake evenly for that comforting classic taste.
- Large eggs: Provide structure and stability while contributing to the cake’s tender crumb.
- Vanilla extract: Infuses warmth and depth that elevates every ingredient’s flavor.
- Whole milk: Keeps the batter smooth and moist without weighing it down.
- Raspberry preserves: Offers a tangy, fruity surprise nestled inside the cake’s heart.
- Sweetened shredded coconut: Creates the signature snowball look and adds a delightful texture contrast.
- Powdered sugar (optional): Adds a finishing touch of sweetness and a delicate snowy appearance.
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). Grease a 10-cup oven-safe dome pan or bowl thoroughly, then dust it lightly with flour. This step ensures the cake releases easily and keeps its perfect shape, the foundation for that signature snowball appearance.
Step 2: Combine the Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly blended. This dry mix will lend your cake the structure and gentle rise it needs to be fluffy yet sturdy enough to hold the raspberry swirl beautifully.
Step 3: Cream Butter and Sugar, Add Eggs and Vanilla
In another bowl, cream the room temperature unsalted butter with granulated sugar until fluffy and light, which is crucial for an airy texture. Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract to bring a fragrant warmth to your batter.
Step 4: Alternate Adding Dry Ingredients and Milk
Now, gently alternate folding in the dry ingredients and whole milk into the butter mixture, starting and ending with the dry mix. Mix just until combined to keep your batter light and avoid overworking the gluten, which can toughen the cake.
Step 5: Layer the Batter and Raspberry Preserves
Pour half of the batter into your prepped pan and evenly dollop the warmed raspberry preserves over the surface. Cover with the remaining batter and use a knife or skewer to swirl the preserves gently into the cake. This marble effect not only looks fantastic but creates pockets of sweetness in every slice.
Step 6: Bake and Cool
Bake the cake for 45 to 55 minutes until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. This cooling time is vital to set the texture and make it easier to coat with coconut.
Step 7: Coat with Coconut and Finish
Brush the cake with a bit of water or syrup to help the shredded coconut stick generously over the entire surface. For an extra festive touch, dust the cake lightly with powdered sugar to mimic fresh snow, enhancing both its look and sweetness. Slice with care and get ready to indulge!
How to Serve Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert Recipe
Garnishes
Add fresh raspberries on top or alongside each slice for an added burst of freshness and color. Mint leaves also pair beautifully, adding a vibrant contrast that complements the sweet and tart flavors of the cake.
Side Dishes
This snowball cake pairs charmingly with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. A tangy passionfruit coulis or a few spoonfuls of lemon curd also work well to elevate the fruity notes.
Creative Ways to Present
For a dessert centerpiece, serve the whole cake on a decorative cake stand with edible flowers sprinkled around. You can also cut it into petites squares and skewer them with raspberries and coconut flakes for elegant bite-sized treats perfect for parties.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to two days to maintain moisture and freshness. Keeping the coconut coating intact is key to preserving its signature look and texture.
Freezing
This cake freezes beautifully. Slice it before freezing for convenience, and wrap each piece tightly in plastic wrap followed by foil. Frozen cake can last up to three months and just needs to thaw at room temperature before serving.
Reheating
To gently warm slices, use a microwave on low power for 15-20 seconds or enjoy it cold, especially if paired with ice cream or fresh fruit for a delightful contrast of temperatures.
FAQs
Can I use fresh raspberries instead of raspberry preserves?
Absolutely! Using fresh raspberries gives a fresher, slightly less sweet flavor, but they are more watery, so be sure to drain them well or gently cook into a jam-like consistency before adding.
Is it necessary to use a dome-shaped pan?
While a dome pan gives the cake a beautiful rounded shape reminiscent of a snowball, you can also use a standard round cake pan. The swirl effect and flavors remain just as wonderful.
Can I make this cake gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. This way, you keep the texture light and moist without compromising flavor.
What type of coconut is best for coating?
Sweetened shredded coconut works best because it sticks well and provides that classic snowball sweetness and chewiness. Toasted coconut won’t adhere as easily and changes the flavor profile.
Is this cake suitable for freezing after baking?
Definitely. Freeze it after it has cooled completely, wrapped tightly to protect the coconut layer. Just thaw it before serving and optionally freshen the coconut coating if needed.
Final Thoughts
Now that you know all about the Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert Recipe, I hope you feel inspired to bake this stunning cake today. Its vibrant raspberry swirls, tender crumb, and irresistible coconut coating combine into a dessert that’s as joyful to share as it is to eat. Once you try it, this cake is bound to become one of your new favorites, trusted to impress guests or treat yourself whenever you need a sweet escape.
Print
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 swirled with tangy raspberry preserves and coated in sweet shredded coconut. With a tender crumb and a dusting of powdered sugar, it’s a perfect 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
Additional Ingredients
- 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 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 leavening throughout the cake.
- Cream Butter and Sugar: In a separate large bowl, cream the unsalted butter and granulated sugar until the mixture is light and fluffy, which will help to create a tender texture in the cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternate adding the dry ingredient mixture and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Layer Batter and Raspberry Preserves: Pour half of the batter into the prepared pan. Spoon the slightly 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 for a marbled effect.
- Bake the Cake: Place the pan in the oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Remove from Pan: Allow the cake to cool in the pan for 10 minutes. Then carefully turn it out onto a wire rack to cool completely, preventing sogginess from steam.
- Apply Coconut Coating: Lightly brush the surface of the cooled cake with water or syrup to help the shredded coconut adhere. Press the shredded coconut all over the cake to fully coat it, creating the signature snowball effect.
- Finish and Serve: If desired, dust the entire cake with powdered sugar for an extra touch of sweetness. Slice into 10–12 pieces and enjoy your irresistible raspberry coconut snowball cake.
Notes
- Warming the raspberry preserves slightly makes it easier to swirl into the batter and enhances the marbled effect.
- Use a dome-shaped oven-safe bowl or bundt pan to get the classic snowball shape.
- Pressing the coconut onto a slightly moist cake surface ensures it sticks well without falling off.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
