One afternoon after volunteering at our local library’s bake sale, I noticed a little boy tugging his grandmother’s hand toward the dessert table. His eyes lit up at the sight of a cake covered in a blanket of coconut, like freshly fallen snow. She smiled, leaned down, and whispered that her mother used to make something similar whenever special company visited. That moment stayed with me. I couldn’t help but think about how certain recipes carry not just flavor, but entire stories across generations.
Later that week, while sorting through my recipe box at the kitchen table, I found myself imagining what it would feel like to recreate a cake that carries the same kind of joy. The result was this Raspberry Swirl Coconut Snowball Cake—a dessert that looks playful and elegant all at once. The swirl of bright raspberry cutting through soft coconut layers feels like a cheerful surprise, and it makes the cake as beautiful as it is delicious.
It’s a cake that’s equally at home on a holiday table or a summer gathering outdoors. The kind you bring to a potluck, knowing you’ll leave with an empty platter and requests for the recipe. Every bite balances tender cake, tangy raspberry, and a cloud-like coconut finish. It reminds me of that little boy at the bake sale, eyes wide with wonder, savoring sweetness not just from the cake but from the memory tucked inside it.
Short Description
A light, fluffy coconut cake swirled with raspberry preserves, frosted with creamy coconut icing, and finished with a snowy coat of shredded coconut.
Key Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk
For the Raspberry Swirl:
-
½ cup raspberry preserves
-
1 tablespoon lemon juice
For the Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons coconut milk
For the Topping:
- 2 cups shredded coconut
- Fresh raspberries (optional)
Tools Needed
- Two 9-inch round cake pans
- Mixing bowls (medium and large)
- Hand or stand mixer
- Whisk
- Rubber spatula
- Offset spatula or butter knife
- Cooling rack
Cooking Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk flour, baking powder, and salt. This ensures even distribution of the leavening agent.
Step 3: Cream the Butter and Sugar
In a large bowl, beat butter and granulated sugar until light and fluffy, about 3–4 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla and coconut extracts.
Step 4: Combine Wet and Dry
Alternate adding the dry mixture and coconut milk into the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing to keep the cake tender.
Step 5: Add the Raspberry Swirl
Divide batter between the two pans. In a small bowl, stir raspberry preserves with lemon juice. Drop spoonfuls onto the batter and gently swirl with a knife for a marbled effect.
Step 6: Bake the Cakes
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to a wire rack. Let cool completely before frosting.
Step 7: Make the Frosting
Beat cream cheese and butter until smooth. Add powdered sugar gradually, followed by vanilla and coconut milk. Beat until fluffy.
Step 8: Frost and Finish
Spread frosting between the cake layers, then frost the top and sides. Press shredded coconut all over the cake. Garnish with fresh raspberries if desired.
Why You’ll Love This Recipe
Tropical Meets Fruity: Coconut and raspberry create a refreshing yet indulgent flavor combination.
Crowd Pleaser: Its snowball-like finish is eye-catching and always sparks conversation.
Soft and Moist: Coconut milk adds richness and moisture that keeps the cake tender.
Make-Ahead Friendly: Can be baked a day ahead and frosted before serving.
Balanced Sweetness: Cream cheese frosting provides tang to cut through the sweetness.
Mistakes to Avoid & Solutions
Overmixing the Batter: Leads to dense cake. Mix only until ingredients combine.
Too Much Swirling: Blurs the raspberry layer. Use just a few gentle strokes for clear swirls.
Skipping Cooling Time: Warm cakes will melt the frosting. Always cool fully before frosting.
Dry Cake Edges: If your oven runs hot, check at 22 minutes to avoid overbaking.
Thick Frosting: If frosting feels heavy, add 1 teaspoon coconut milk at a time until spreadable.
Serving and Pairing Suggestions
This cake shines as the centerpiece for birthdays, Easter brunch, or a snowy winter holiday. Serve it with:
– A cup of herbal tea or light coffee.
– A side of fresh fruit salad.
– Small glasses of sparkling water with lemon to balance richness.
For gatherings, serve it buffet-style on a raised cake stand, or cut into petite slices for easy finger-dessert portions.
Storage and Reheating Tips
Refrigerate: Store covered in the fridge for up to 4 days.
Freeze: Wrap unfrosted cake layers in plastic wrap and foil; freeze up to 2 months. Thaw overnight in the fridge.
Reheating: Not necessary for this cake. Simply let chilled slices rest at room temperature for 20 minutes before serving for the best texture.
FAQs
1. Can I use fresh raspberries instead of preserves?
Yes, but cook them down with 1–2 tablespoons sugar and a splash of lemon juice until thickened before swirling.
2. Can I use sweetened shredded coconut?
Yes, but reduce sugar in the frosting by ½ cup to balance sweetness.
3. What if I don’t have coconut extract?
Replace with extra vanilla extract. You’ll still get coconut flavor from the milk and topping.
4. Can I make this in a sheet pan instead of layers?
Yes, use a 9×13-inch pan and bake for 30–35 minutes. Frost once cooled.
5. Why did my frosting turn runny?
The butter or cream cheese may have been too soft. Chill for 15 minutes, then re-whip before using.
Tips & Tricks
Toast some of the coconut topping for extra flavor and a golden finish.
For a neater look, frost with a thin “crumb coat” first, chill, then apply the final layer of frosting.
Use a serrated knife to slice cleanly without dragging the coconut.
Recipe Variations
Lemon Coconut Snowball Cake: Swap raspberry preserves with lemon curd for a citrus burst.
Chocolate Raspberry Version: Add ½ cup cocoa powder to the batter and use chocolate shavings along with coconut on the outside.
Pineapple Twist: Replace raspberry preserves with crushed pineapple (drained) mixed with a touch of sugar for a tropical vibe.
Mini Snowball Cupcakes: Bake batter in cupcake tins, swirl in raspberry, and frost individually for party-ready treats.
Final Thoughts
The snow-dusted finish feels playful, almost like building a cake-shaped snowball in the middle of your kitchen. Yet when you cut through, the raspberry swirls bring a striking contrast that delights everyone around the table.
It’s the kind of cake that doesn’t just taste good, it makes people smile. A neighbor once told me it felt like a little celebration tucked inside every bite. That’s exactly how I see it too. Sweet, tangy, creamy, and soft all at once, it’s a recipe that brings both comfort and charm. And for me, the best part is watching it disappear slice by slice, knowing that what’s left behind is not just crumbs, but memories.
Raspberry Swirl Coconut Snowball Cake
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk
For the Raspberry Swirl:
- ½ cup raspberry preserves
- 1 tablespoon lemon juice
For the Frosting:
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons coconut milk
For the Topping:
- 2 cups shredded coconut
- Fresh raspberries optional
Instructions
- Preheat to 350°F (175°C). Grease and flour two 9-inch round pans.
- Whisk flour, baking powder, and salt in a bowl.
- Beat butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla and coconut extracts.
- Alternate adding dry mix and coconut milk to the butter mixture. Mix until just combined.
- Divide batter into pans. Stir raspberry preserves with lemon juice, spoon onto batter, and swirl with a knife.
- Bake 25–30 minutes, until a toothpick comes out clean. Cool 10 minutes, then transfer to a rack to cool fully.
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and coconut milk. Beat until fluffy.
- Frost between layers, top, and sides. Cover with shredded coconut and garnish with raspberries.
