Raspberry Coconut Snowball Cake (Print-Friendly Format)
Fluffy vanilla swirls with raspberry preserves and coconut create an airy, festive centerpiece for spring occasions.
# Required Ingredients:
→ Cake
01 -
315 grams all-purpose flour
02 -
6 grams baking powder
03 -
3 grams salt
04 -
170 grams unsalted butter, room temperature
05 -
300 grams granulated sugar
06 -
3 large eggs
07 -
15 millilitres vanilla extract
08 -
240 millilitres whole milk
→ Swirl
09 -
160 grams raspberry preserves, slightly warmed
→ Coating
10 -
170 grams sweetened shredded coconut
11 -
Powdered sugar, for dusting (optional)
# How to Make It:
01 -
Preheat oven to 175°C. Grease a 10-cup oven-safe dome pan or bowl and dust with flour.
02 -
In a medium bowl, whisk together flour, baking powder, and salt until evenly blended.
03 -
In a large bowl, beat the butter and sugar until pale and fluffy using an electric mixer.
04 -
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 -
Alternately add dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
06 -
Pour half of the batter into the prepared pan. Spoon raspberry preserves over the surface, then top with remaining batter. Use a knife or skewer to gently swirl, avoiding over-mixing.
07 -
Bake for 45–55 minutes or until a toothpick inserted into the centre comes out clean.
08 -
Cool in the pan for 10 minutes. Invert onto a wire rack and allow to cool completely.
09 -
Lightly brush the exterior with water or syrup if necessary. Press sweetened coconut flakes evenly around the entire surface.
10 -
Dust with powdered sugar if desired. Slice and serve.
# Additional Information:
01 -
Avoid excessive swirling of preserves to retain a distinct ribbon effect.
02 -
For individual portions, use cupcake molds and bake for 18–22 minutes.
03 -
Lime or pineapple preserves may replace raspberry for a tropical flavor variant.