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
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
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.
