Raspberry Coconut Snowball Cake

This Raspberry Coconut Snowball Cake is the bright and impressive dessert I always reach for when spring arrives or I want a showstopping centerpiece without heavy frosting. With tender vanilla cake swirled with fruity raspberry preserves and an irresistible coconut coating, every bite tastes like sunshine and celebrations.

I made this cake first for my neighbor’s baby shower and everyone loved how the coconut reminded them of classic snowball treats. Now I bring it to every spring potluck and never bring home leftovers.

Ingredients

• All purpose flour: ensures a tender crumb and holds the swirl shape look for a fresh bag for the best results
• Baking powder: adds the necessary lift for a light and fluffy texture
• Salt: balances all the sweetness and sharpens flavors
• Unsalted butter: brings rich flavor and helps with a soft, moist crumb use high quality for the richest taste
• Granulated sugar: sweetens the cake and creates a fine crumb texture
• Large eggs: provide structure and moisture fresh eggs give a higher rise
• Vanilla extract: makes the whole cake fragrant choose pure vanilla if you can
• Whole milk: creates a rich batter that blends smoothly room temperature milk works best for even mixing
• Raspberry preserves: supply tangy fruit flavor and a stunning pink swirl slightly warmed for easier swirling
• Sweetened shredded coconut: covers the cake in a snowy, sweet layer pick plump, fresh shreds for best look and flavor
• Powdered sugar: adds an extra pretty finish for special occasions optional but festive

Step-by-Step Instructions

Prep the Pan:

Grease a 10 cup oven safe dome pan or bowl with butter then dust lightly with flour to help the cake release cleanly later

Make the Dry Mix:

Whisk together the all purpose flour, baking powder, and salt in a medium bowl making sure it is very well combined so the cake rises evenly

Cream Butter and Sugar:

In a large bowl beat the room temperature butter and granulated sugar together until pale and fluffy this creates air pockets that will keep the cake light

Add Eggs and Vanilla:

Beat in the eggs one at a time waiting until each is fully absorbed before adding the next then stir in vanilla extract for flavor

Combine with Milk and Dry Ingredients:

Alternately add the flour mixture and whole milk to the wet ingredients starting and finishing with the flour mix Stir gently just until combined so the cake stays soft

Layer and Swirl the Batter:

Pour half the vanilla batter into the prepared pan. Dollop the warmed raspberry preserves over the batter and gently swirl with a knife or skewer Aim for a few bold swirls without mixing fully

Add Remaining Batter:

Carefully spoon the remaining vanilla batter over the swirl layer and smooth the top with a spatula

Bake:

Place in the preheated oven and bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean Let the cake sit in the pan for 10 minutes

Cool:

Turn the cake onto a wire rack so it can cool completely before coating

Coat with Coconut:

Brush the cooled cake with water or syrup so the coconut adheres easily Press the sweetened shredded coconut all over until it is completely covered

Add Optional Powdered Sugar:

For an extra snowy look dust lightly with powdered sugar before slicing and serving

Save

My favorite part is how the raspberry swirl pops out in every slice The first time my grandmother tasted this cake she smiled and said it tasted like springtime in every bite

Storage Tips

Store leftover cake well covered at room temperature for up to two days After that refrigerate so the coconut topping stays fresh You can also wrap individual slices tightly and freeze for up to one month Thaw on the counter for a quick treat

Ingredient Substitutions

You can swap out raspberry preserves for strawberry cherry or blackberry for a colorful twist For a tropical flair try lime or pineapple preserves instead If sweetened coconut is too much try half unsweetened for a lighter coating Almond extract can replace some of the vanilla for extra depth

Serving Suggestions

Serve this cake as the finishing touch at spring brunches bridal showers or Easter gatherings It pairs beautifully with fresh berries on the side and dollops of whipped cream For smaller celebrations bake in cupcake molds for mini snowball cakes

Cultural and Historical Context

Snowball cakes are inspired by classic American snowball treats which usually feature coconut and vanilla flavors This version transforms the playful childhood memory into a sliceable showpiece perfect for grown up occasions or family get togethers without losing the fun

Frequently Asked Questions About Recipes

→ What creates the swirl in this cake?

The swirl is made by layering raspberry preserves between portions of the vanilla batter, then gently swirling with a knife before baking.

→ Can I use different fruit preserves?

Yes, you can substitute raspberry with lime or pineapple preserves to introduce different flavors and bring a tropical note to the cake.

→ What is the texture of this cake?

The cake is moist and fluffy, with a tender crumb given by whole milk and creamed butter, and a crisp coconut coating on the outside.

→ Is a special pan required for the shape?

A 10-cup oven-safe dome pan or bowl helps achieve the signature snowball shape, but a traditional round or bundt pan also works, though the effect will differ.

→ How do I avoid over-mixing the swirl?

Use a knife or skewer to gently swirl the preserves into the batter with just a few turns. Over-mixing will blend the colors and affect the ribbon pattern.