Description
This Raspberry Swirl Coconut Snowball Cake is a dreamy combination of fluffy vanilla cake, sweet raspberry swirls, and a coconut coating that melts in your mouth. A perfect dessert for holidays, family gatherings, or just a cozy treat! If you love homemade baking, fine dining desserts, and easy cake recipes, this one’s for you!
Ingredients
-
For the Cake:
-
1 ½ cups all-purpose flour
-
1 ½ tsp baking powder
-
¼ tsp salt
-
½ cup unsalted butter, softened
-
1 cup sugar
-
2 eggs
-
½ cup milk
-
1 tsp vanilla extract
-
½ cup shredded coconut
-
¼ cup raspberry jam
For the Topping:
-
1 cup shredded coconut
-
¼ cup powdered sugar
-
Instructions
-
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
-
In a bowl, whisk together the flour, baking powder, and salt.
-
In a separate bowl, beat the butter and sugar until light and creamy. Add eggs one at a time, then mix in the vanilla extract.
-
Gradually add the flour mixture, alternating with milk, until the batter is smooth.
-
Fold in the shredded coconut gently.
-
Swirl the raspberry jam into the batter, folding lightly to create a marbled effect.
-
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
-
Let the cake cool completely before decorating.
-
Once cooled, press shredded coconut around the edges and on top of the cake. Dust with powdered sugar for a snowy effect.
Notes
-
For a more intense raspberry flavor, feel free to add a little more raspberry jam or fresh raspberries to the cake batter.
-
If you prefer a firmer texture, allow the cake to cool in the pan for 10 minutes before removing it.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 26g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg