Why You’ll Love This Recipe

I love this Coconut Raspberry Snowball Cake because it’s the ultimate balance of sweetness and tang, with each bite delivering the perfect combination of fluffy coconut cake, rich raspberry jam, and a light, creamy coconut frosting. The cake is moist and airy, while the raspberry jam adds a refreshing zing, and the coconut frosting brings a smooth, sweet finish. It’s a versatile dessert that’s not only beautiful but also delicious, perfect for birthdays, holiday gatherings, or any special occasion.

Ingredients

For the Cake:

  • 1 ½ cups all-purpose flour

  • 1 cup granulated sugar

  • 1 tsp baking powder

  • ¼ tsp salt

  • ½ cup coconut oil, melted (or unsalted butter)

  • 2 large eggs

  • ½ cup coconut milk (or regular milk)

For the Raspberry Jam Filling:

  • ½ cup raspberry jam or preserves (preferably seedless)

For the Coconut Whipped Frosting:

  • 1 cup heavy whipping cream

  • ½ cup coconut cream (or additional heavy cream)

  • 2 tbsp powdered sugar

  • 1 tsp vanilla extract

  • ½ cup shredded coconut (for garnish)

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.

  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.

  3. Combine Wet Ingredients: In another bowl, whisk together melted coconut oil (or unsalted butter), eggs, and coconut milk (or regular milk).

  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix to keep the cake light and fluffy.

  5. Bake the Cake: Pour the batter into the prepared cake pan and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Assemble the Cake:

  1. Slice the Cake: Once the cake has completely cooled, slice it into two even layers horizontally using a serrated knife.

  2. Add the Raspberry Jam: Spread a generous layer of raspberry jam on top of the bottom cake layer, leaving a small border around the edges to prevent it from spilling out.

  3. Top with the Second Layer: Place the second cake layer on top of the jam-covered layer.

Make the Frosting:

  1. Whip the Cream: In a large mixing bowl, combine the heavy whipping cream and coconut cream. Using an electric mixer, beat the cream on high speed until stiff peaks form. Add powdered sugar and vanilla extract, and continue to beat for another 30 seconds.

Frost the Cake:

  1. Frost the Cake: Spread the whipped coconut frosting evenly over the top and sides of the cake.

  2. Garnish: Sprinkle shredded coconut around the sides and top of the cake for a snowball-like appearance.

Serve:

  1. Slice and serve this Coconut Raspberry Snowball Cake immediately, or refrigerate it for 1-2 hours to set the frosting. Enjoy!

Servings and Timing

This recipe makes a single-layer 9-inch round cake, perfect for 8-10 servings. Prep time is about 15 minutes, baking time is 25-30 minutes, and the assembly and frosting take about 15-20 minutes. This cake is best enjoyed the same day, but it can be stored in the fridge for up to 3 days.

Variations

This Coconut Raspberry Snowball Cake is delicious as is, but here are a few variations you can try:

  • Different fruit fillings: Swap the raspberry jam for other fruit preserves such as strawberry, blueberry, or apricot.

  • Lime zest: Add some lime zest to the frosting for a citrusy twist that complements the coconut and raspberry flavors.

  • Chocolate drizzle: For a decadent touch, drizzle some melted chocolate on top of the frosting for an added layer of flavor.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 3 days. Because of the whipped frosting, it’s best to keep it chilled to maintain its texture. To serve, you can enjoy it cold or let it come to room temperature for a softer bite.

FAQs

Can I use regular butter instead of coconut oil?

Yes, you can substitute unsalted butter for the coconut oil. The texture will be slightly different, but the cake will still turn out delicious.

Can I make this cake ahead of time?

Yes! You can make the cake and store it without the frosting for up to 2 days. When you’re ready to serve, frost the cake and garnish with coconut just before serving.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you use includes xanthan gum to help the cake maintain its structure.

How do I make this cake more moist?

You can make the cake even more moist by using buttermilk instead of regular milk, or by adding coconut milk to both the cake batter and the frosting.

Can I freeze this cake?

Yes! You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and foil, then thaw it in the refrigerator overnight before frosting and serving.

Conclusion

This Coconut Raspberry Snowball Cake is a beautiful, refreshing, and decadent treat that’s perfect for any special occasion. The light coconut cake, tangy raspberry jam, and creamy coconut frosting create a heavenly combination that’s as delicious as it is gorgeous. Whether you’re serving it at a spring gathering, a summer barbecue, or for a special family treat, this cake will definitely steal the spotlight!

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Coconut Raspberry Snowball Cake

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  • Author: Mia
  • Total Time: 45–50 minutes
  • Yield: 8–10 servings
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Description

This soft and fluffy cake layers coconut milk batter with raspberry jam and coconut whipped frosting—topped with shredded coconut for a beautiful, summery dessert.

Ingredients

For the Cake:

1 ½ cups all-purpose flour

1 cup granulated sugar

1 tsp baking powder

¼ tsp salt

½ cup coconut oil, melted (or unsalted butter)

2 large eggs

½ cup coconut milk (or regular milk)

For the Raspberry Jam Filling:

½ cup raspberry jam or preserves (preferably seedless)

For the Coconut Whipped Frosting:

1 cup heavy whipping cream

½ cup coconut cream (or additional heavy cream)

2 tbsp powdered sugar

1 tsp vanilla extract

½ cup shredded coconut (for garnish)

Instructions

Preheat oven to 350°F (175°C); prepare a 9-inch cake pan.

Mix flour, sugar, baking powder, and salt.

In a separate bowl, whisk coconut oil, eggs, and coconut milk.

Combine wet and dry ingredients until just mixed.

Pour into pan and bake 25–30 minutes. Cool completely.

Slice cake into two layers.

Spread raspberry jam on bottom layer. Top with second layer.

Whip heavy cream and coconut cream to stiff peaks. Add sugar and vanilla.

Frost top and sides of cake.

Sprinkle shredded coconut for garnish.

Chill before serving if desired.

Notes

Can substitute butter for coconut oil.

Other jams like strawberry or apricot work well.

Add lime zest to frosting for extra brightness.

Chocolate drizzle can add a decadent touch.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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