Irresistible Raspberry Swirl Coconut Snowball Cake Recipe

Raspberry Swirl Coconut Snowball Cake is a delightful dessert that combines the zesty tartness of fresh raspberries with the soft, fluffy texture of coconut. Imagine biting into a slice and feeling the sweet waves of flavor dance on your taste buds, while the tropical aroma fills your kitchen like a sunny beach vacation. For more inspiration, check out this dinner recipes recipe.

This cake is perfect for birthdays, summer barbecues, or any occasion where you want to impress your friends and family. I still remember the first time I made this cake; my friends thought I’d become a baking magician. Spoiler alert: I just followed this recipe! Get ready for an unforgettable flavor experience that will have everyone asking for seconds.

I once brought this cake to a potluck, and my friends’ faces lit up like Christmas trees when they tasted it.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for a richer flavor and better texture in your cake.
• Baking Powder: Make sure it’s fresh; old baking powder can lead to flat cakes.
• Coconut Milk: Full-fat coconut milk adds creaminess and enhances the tropical vibe of this cake.
• Fresh Raspberries: Choose plump, vibrant berries for the best tartness and sweetness balance.
• Granulated Sugar: This sweetener is essential for balancing flavors; adjust based on your taste preference.
• Eggs: Use large eggs at room temperature for better mixing and volume.
• Coconut Flakes: Sweetened or unsweetened flakes add texture and amplify the coconut flavor in every slice.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

**Gather Your Tools**: Start by preheating your oven to 350°F (175°C). Grease two round cake pans with butter or cooking spray.

**Mix Dry Ingredients**: In a medium bowl, whisk together all-purpose flour and baking powder until well combined. This ensures even leavening throughout your cake.

**Combine Wet Ingredients**: In a larger bowl, mix together sugar, eggs, and coconut milk until smooth. The sweet scent of coconut will start wafting through your kitchen.

**Add Coconut Flakes**: Gently fold in coconut flakes into your wet mixture using a spatula. Be careful not to overmix; you want those lovely flakes throughout.

**Incorporate Dry Mix**: Gradually add your dry ingredients into the wet mix until just combined. Remember, lumps are friends here—overmixing can lead to tough cake.

**Prepare Raspberry Swirl**: Lightly mash some fresh raspberries in another bowl with a fork, creating a chunky sauce. You’ll want to see delightful pink ribbons when you swirl it through the batter.

**Layer & Bake**: Pour half of the batter into each prepared pan and swirl raspberry sauce on top before gently pulling a knife through for beautiful marbling. Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.

Once baked, let them cool completely before removing from pans.

Now you have created an incredible Raspberry Swirl Coconut Snowball Cake that’s sure to be the centerpiece at any gathering! Enjoy each slice with friends or savor it all by yourself (no judgment here).

Perfecting the Cooking Process

Start by preparing your cake batter, then fold in the raspberry puree for a beautiful swirl. Bake until golden brown, and let it cool completely before frosting for best results.

Add Your Touch

Feel free to swap out raspberries for strawberries or blueberries! Add a splash of lime juice to enhance the flavors, or top with whipped cream for extra indulgence.

Storing & Reheating

Store your Raspberry Swirl Coconut Snowball Cake in an airtight container in the fridge. It stays fresh for up to five days and doesn’t require reheating—enjoy it cold!

The first time I made this cake was for my sister’s birthday. She was blown away by the flavor and kept asking how I managed such a masterpiece. It turned out to be a family favorite!

FAQ

Can I use frozen raspberries for this cake?

Yes, but thaw and drain them to avoid excess moisture.

How do I prevent my cake from sinking?

Ensure all ingredients are at room temperature and mix gently.

What can I substitute for coconut flakes?

Try using crushed nuts or graham cracker crumbs instead of coconut flakes.

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Raspberry Swirl Coconut Snowball Cake

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• Author: Jennifer
• Total Time: 55 minutes
• Yield: Approximately 12 servings 1x

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Description

Raspberry Swirl Coconut Snowball Cake is a tropical dessert that combines the tartness of fresh raspberries with the fluffy texture of coconut. This eye-catching cake is perfect for birthdays and summer gatherings, impressing both family and friends with its vibrant colors and delightful flavors. With its easy preparation, you’ll be savoring each bite and enjoying the compliments in no time!

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Ingredients

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• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 cup full-fat coconut milk
• 1 cup fresh raspberries
• 1 cup granulated sugar
• 3 large eggs (room temperature)
• 1 cup coconut flakes (sweetened or unsweetened)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease two round cake pans.
2. In a medium bowl, whisk together flour and baking powder.
3. In a larger bowl, combine sugar, eggs, and coconut milk until smooth.
4. Gently fold in coconut flakes to the wet mixture.
5. Gradually add dry ingredients to the wet mixture until just combined.
6. Lightly mash raspberries to create a chunky sauce, then swirl into the batter.
7. Divide the batter between prepared pans and bake for 30-35 minutes until golden brown.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 serving
• Calories: 360
• Sugar: 25g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 10g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg