Raspberry Coconut Snowball Cake: A Delightful Recipe! Recipe
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.
- 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
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
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- 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.
- 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.
- 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.
- Fold in raspberries and coconut: Gently fold in the fresh or thawed raspberries and the shredded coconut to distribute evenly without breaking the berries.
- 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.
- 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.
- 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.
- 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.
- Add coconut topping: Press the remaining shredded coconut firmly onto the sides and top of the frosted cake for decoration and added texture.
- 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
