Raspberry Swirl Snowball Cake Recipe

Introduction

This Raspberry Swirl Snowball Cake is a delightful treat combining moist coconut-infused cake with sweet raspberry swirls. Topped with fluffy whipped cream and toasted coconut, it’s perfect for any special occasion or a cozy dessert at home.

Ingredients

• 2 large eggs
• ½ teaspoon salt
• 2 teaspoons baking soda
• 1 cup granulated sugar
• 2 cups all-purpose flour
• ½ cup softened unsweetened butter
• 1 cup sweetened shredded coconut
• 1 cup coconut milk
• 1 cup raspberry preserves, warmed slightly
• 1 cup shredded coconut for garnish, sweetened
• 2 cups of stabilized whipped cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and sprinkle it lightly with flour to prevent sticking.
2. Step 2: In a medium bowl, combine the all-purpose flour, salt, and baking soda. Stir well to mix evenly.
3. Step 3: In a separate large bowl, whip the softened butter together with the sugar for 2 minutes until creamy and fluffy.
4. Step 4: Add the eggs one at a time into the butter-sugar mixture, mixing well after each addition. Then slowly pour in the coconut milk while continuing to mix.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the sweetened shredded coconut carefully.
6. Step 6: Pour the batter into the prepared cake pan. Drop spoonfuls of the warmed raspberry preserves over the top and use a knife or toothpick to swirl it through the batter lightly.
7. Step 7: Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Allow the cake to cool completely. Once cooled, spread the stabilized whipped cream evenly over the top and sprinkle with the sweetened shredded coconut for garnish.

Tips & Variations

• For a dairy-free version, use coconut oil instead of butter and a non-dairy whipped topping.
• Gently warm the raspberry preserves before swirling to make it easier to spread without sinking.
• Add a teaspoon of vanilla extract to the batter for extra flavor depth.
• Use fresh raspberries in place of preserves for a fresher, less sweet option.

Storage

Store the cake covered in the refrigerator for up to 3 days. Because of the whipped cream topping, keeping it chilled is important for freshness. To serve, allow the cake to sit at room temperature for 15-20 minutes for the best texture. Leftovers can also be frozen without the whipped cream; add fresh whipped cream after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut milk?

Yes, regular milk can be used, but the coconut flavor will be less pronounced. You can also try almond or oat milk as a non-dairy alternative.

What does ‘stabilized whipped cream’ mean?

Stabilized whipped cream includes added ingredients like gelatin or cream cheese to help it hold its shape longer, making it ideal for frosting and decorating cakes without melting quickly.

Raspberry Swirl Snowball Cake Recipe

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5 from 144 reviews

This Raspberry Swirl Snowball Cake is a delightful coconut-flavored dessert featuring a moist cake swirl with raspberry preserves, topped with stabilized whipped cream and shredded coconut for a snowy effect. Perfect for those who love a balance of sweet, fruity, and creamy textures.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• 2 teaspoons baking soda
• 1 cup granulated sugar
• 1 cup sweetened shredded coconut

Wet Ingredients

• 2 large eggs
• ½ cup softened unsweetened butter
• 1 cup coconut milk
• 1 cup raspberry preserves, warmed slightly

For Garnish

• 2 cups of stabilized whipped cream
• 1 cup shredded coconut, sweetened

Instructions

1. Prep the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and then dust it lightly with flour to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, salt, and baking soda. Stir well to evenly distribute the leavening agents and salt throughout the flour.
3. Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar together for about 2 minutes until light and fluffy. This aeration helps produce a tender cake texture.
4. Add Eggs and Coconut Milk: Incorporate the eggs one at a time, beating well after each addition. Then slowly pour in the coconut milk while continuing to mix, ensuring a smooth batter.
5. Combine Wet and Dry Ingredients with Coconut: Gradually add the dry flour mixture into the wet mixture, mixing gently to avoid overworking the batter. Fold in the sweetened shredded coconut carefully to maintain texture.
6. Swirl Raspberry Preserves and Bake: Pour the batter into the prepared cake pan. Spoon the warmed raspberry preserves over the top and gently create swirls using a knife or toothpick for a marbled effect. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Decorate: Allow the cake to cool completely in the pan before removing. Once cooled, spread an even layer of stabilized whipped cream over the top and sprinkle generously with sweetened shredded coconut for a snowy finish.

Notes

• Make sure the raspberry preserves are slightly warmed to make swirling easier.
• Stabilized whipped cream holds its shape better than regular whipped cream, perfect for decorating and longer display.
• You can lightly toast the shredded coconut garnish if you prefer a richer, nuttier flavor.
• Check cake doneness with a toothpick to avoid overbaking, which can dry out the cake.

Keywords: Raspberry swirl cake, coconut cake, snowball cake, whipped cream cake, raspberry preserves dessert