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Indulge in the ultimate Raspberry Swirl Coconut Snowball Cake – a fluffy, coconut-covered cake with tangy raspberry swirls. Perfect for holidays, birthdays, and special occasions. Includes tips, variations, nutrition, and FAQs.
Introduction: A Cake That’s as Beautiful as It Is Delicious
Imagine slicing into a pure white cake that looks like a winter snowball, only to reveal bright swirls of ruby-red raspberries within. The Raspberry Swirl Coconut Snowball Cake is more than just dessert — it’s an edible centerpiece. With its combination of tropical coconut, tart raspberries, and soft sponge, this cake strikes the perfect balance of flavor, texture, and beauty.
Whether you’re baking for the holidays, a wedding shower, or simply to impress your guests, this recipe will transform your kitchen into a bakery of wonders.
Ingredients You’ll Need
Here’s everything required to bring this masterpiece to life.
For the Cake:
- 2 ½ cups all-purpose flour (or gluten-free 1:1 blend)
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 tsp coconut extract (optional, for extra flavor)
- 1 cup buttermilk (adds tenderness)
For the Raspberry Swirl:
- 1 ½ cups fresh or frozen raspberries
- 3 tbsp granulated sugar
- 2 tsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water (slurry for thickening)
For the Frosting & Decoration:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 3–4 tbsp heavy cream (for consistency)
- 3 cups unsweetened shredded coconut (snowball coating)
Step-by-Step Instructions
1. Prepare the Raspberry Swirl
- In a small saucepan, combine raspberries, sugar, and lemon juice.
- Cook over medium heat until raspberries break down.
- Stir in cornstarch slurry and simmer until thickened.
- Remove from heat, cool completely, and set aside.
👉 Pro Tip: Strain seeds if you prefer a smooth swirl.
2. Make the Cake Batter
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy (3–4 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla and coconut extract.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour.
3. Create the Swirl Effect
- Pour half of the batter into the pans.
- Dollop raspberry sauce in random spots.
- Add the remaining batter, then swirl gently with a knife for a marbled effect.
👉 Pro Tip: Don’t overmix, or the swirl will blend instead of marble.
4. Bake the Cakes
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
5. Frosting & Snowball Decoration
- Beat cream cheese and butter until creamy.
- Gradually add powdered sugar, vanilla, and cream until fluffy.
- Frost cooled cakes, stacking layers with frosting in between.
- Cover the entire cake with frosting, then press shredded coconut all around to create a snowball look.
Pro Tips for Success
- Keep Coconut Fluffy: Toast lightly for extra flavor, or keep it raw for snowy aesthetics.
- Even Baking: Use cake strips or bake-even bands to prevent doming.
- Storage: Keeps up to 4 days in the fridge, covered. Best served at room temperature.
- Make Ahead: Raspberry swirl can be made 2 days in advance.
Nutritional Information (Per Slice, ~12 Servings)
- Calories: ~420
- Carbohydrates: 52g
- Protein: 5g
- Fat: 21g
- Fiber: 3g
- Sugar: 36g
(Values may vary based on ingredients/substitutions.)
Variations & Customizations
- Vegan Option: Use dairy-free butter, coconut cream, and flax eggs.
- Sugar-Light: Substitute erythritol or monk fruit sweetener.
- Cupcakes: Make as 24 mini snowball cupcakes with raspberry centers.
- Tropical Twist: Add pineapple chunks to the swirl for an exotic flavor.
Serving Suggestions
- Serve with hot coconut milk lattes, raspberry iced tea, or champagne.
- Garnish with edible flowers, white chocolate drizzle, or fresh raspberries on top.
- Perfect centerpiece for Christmas, birthdays, and bridal showers.
Frequently Asked Questions (FAQ)
Q1: Can I use frozen raspberries for the swirl?
Yes, just thaw and drain excess liquid before cooking.
Q2: Can this cake be made ahead of time?
Yes, bake the cake layers up to 2 days ahead and frost the day of serving.
Q3: How long does the cake stay fresh?
Up to 4 days refrigerated in an airtight container.
Q4: Can I substitute coconut flakes with desiccated coconut?
Yes, but shredded coconut gives a fluffier, snow-like appearance.
Final Thoughts
The Raspberry Swirl Coconut Snowball Cake isn’t just dessert — it’s a showstopper. With its snowy coconut coating and dazzling raspberry marbling inside, it’s a cake that looks straight out of a fairytale while delivering irresistible flavor.
Bake it once, and it may just become your signature holiday dessert.
