Raspberry Coconut Snowball Cake: A Delightful Recipe! Recipe

Introduction

The Raspberry Coconut Snowball Cake is a light, fluffy dessert bursting with juicy raspberries and rich coconut flavor. Topped with creamy vanilla frosting and shredded coconut, it’s a delightful treat perfect for any occasion.

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup fresh raspberries or frozen, thawed
• 1 cup sweetened shredded coconut
• For the frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
6. Step 6: Gently fold in the raspberries and shredded coconut.
7. Step 7: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
9. Step 9: While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth.
10. Step 10: Add the heavy cream and vanilla extract to the frosting and beat until fluffy.
11. Step 11: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake.
12. Step 12: Press the remaining shredded coconut onto the sides and top of the frosted cake.
13. Step 13: Serve immediately or refrigerate for up to 3 days.

Tips & Variations

• For extra moisture, soak the raspberries briefly in a tablespoon of sugar before folding them into the batter.
• Substitute buttermilk with equal parts milk and 1 tablespoon lemon juice or vinegar if you don’t have buttermilk on hand.
• Use toasted shredded coconut on top for added crunch and deeper flavor.
• To make a dairy-free version, replace butter with coconut oil and use a dairy-free milk alternative with vinegar instead of buttermilk.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake can be wrapped tightly and frozen for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Make sure to thaw and drain them to avoid adding extra moisture to the batter.

How can I prevent the shredded coconut from burning when toasting?

Toast shredded coconut in a dry skillet over medium-low heat, stirring constantly until golden brown. This usually takes only a few minutes, so watch carefully to prevent burning.

Raspberry Coconut Snowball Cake: A Delightful Recipe! Recipe

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★★★★★

4.6 from 66 reviews

Raspberry Coconut Snowball Cake is a moist and fluffy layered cake bursting with juicy raspberries and shredded coconut, iced with a creamy vanilla buttercream frosting, then finished with a generous coating of shredded coconut for a delightful texture and appearance. This cake offers a perfect balance of sweet, tart, and coconut flavors, ideal for celebrations or an indulgent treat.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup fresh raspberries or frozen, thawed
• 1 cup sweetened shredded coconut

Frosting Ingredients

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut for topping

Instructions

1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together for about 3-4 minutes until the mixture is light and fluffy, which incorporates air for a tender crumb.
4. Add eggs and vanilla: Add the eggs one at a time to the creamed butter mixture, mixing well after each addition. Stir in the vanilla extract for flavor.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Start and end with the dry ingredients, mixing just until combined to keep the cake tender.
6. Fold in raspberries and coconut: Gently fold in the fresh or thawed raspberries and the shredded coconut to distribute evenly without breaking the berries.
7. Fill pans and bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely, preventing sogginess under the frosting.
9. Prepare the frosting: While cakes cool, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, mixing until smooth. Add heavy cream and vanilla extract, then beat until the frosting is fluffy and spreadable.
10. Assemble the cake: Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer over it and frost the top and sides evenly.
11. Add coconut topping: Press the remaining shredded coconut firmly onto the sides and top of the frosted cake for decoration and added texture.
12. Serve or store: Serve the cake immediately for best freshness, or refrigerate covered for up to 3 days to maintain moistness.

Notes

• Use fresh or frozen raspberries; if using frozen, thaw and drain excess moisture to avoid soggy batter.
• Make sure all butter and eggs are at room temperature for better mixing and texture.
• For a more intense coconut flavor, toast the shredded coconut lightly before adding to batter and topping.
• This cake can be made a day ahead and refrigerated; remove from fridge 30 minutes before serving for best taste.
• Ensure cakes are completely cooled before frosting to prevent melting.

Keywords: Raspberry cake, Coconut cake, Layer cake, Buttercream frosting, Dessert recipe, Summer cake