Winter mornings always make me reach for comfort in the kitchen. One frosty afternoon, I wanted to create a cake that evoked snow, warmth, and a touch of festive sweetness. That thought led me to experiment with raspberries and coconut, imagining a cake that looked like a snowball but tasted rich and comforting. I remember stirring the butter and sugar together, the kitchen filling with the sweet, buttery aroma that promised something special.
As the batter came together, I swirled in raspberry preserves and admired the marbled effect, anticipating the vibrant pops of tartness inside each bite. Baking it felt magical, the dome-shaped cake rising gently, turning golden at the edges, and smelling heavenly. When it came out of the oven, I dusted it with coconut and powdered sugar, instantly transforming it into a winter centerpiece.
Serving this cake brought smiles all around. Each forkful revealed tender, buttery crumbs dotted with bright raspberry and wrapped in a delicate coconut sweetness. It feels indulgent yet wonderfully familiar, lovely for gatherings, afternoon tea, or a quiet, cozy moment by the fire. The charming snowball look adds a playful touch, while those comforting flavors have a way of inviting everyone back for just a little more.
Short Description
Cozy Raspberry Coconut Snowball Cake is a soft, tender cake swirled with raspberry preserves and coated in sweet coconut, festive, flavorful, and perfect for winter celebrations.
Key Ingredients
For the cake
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2½ cups all-purpose flour
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1½ tsp baking powder
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½ tsp salt
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¾ cup unsalted butter, room temperature
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1½ cups granulated sugar
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3 large eggs
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1 tbsp vanilla extract
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1 cup whole milk
For the swirl
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½ cup raspberry preserves, slightly warmed
For the coating
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2 cups sweetened shredded coconut
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Powdered sugar, optional
Tools Needed
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Mixing bowls
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Hand or stand mixer
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Dome-shaped cake pan or bowl
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Spatula
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Cooling rack
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Knife or skewer for swirling
Cooking Instructions
Step 1: Prepare the pan and preheat
Grease your dome-shaped cake pan or bowl with butter and dust lightly with flour. Preheat the oven to 350°F (175°C).
Step 2: Make the batter
In a large mixing bowl, cream butter and sugar together until light and fluffy, about 3 minutes. Add eggs one at a time, mixing after each addition.
Stir in vanilla extract. In a separate bowl, whisk together flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture in batches, alternating with milk. Mix just until combined.
Step 3: Swirl in raspberry preserves
Pour half the batter into the prepared pan. Spoon raspberry preserves in dollops over the batter, then pour in the remaining batter. Use a knife or skewer to gently swirl the preserves for a marbled effect.
Step 4: Bake and cool
Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Step 5: Coat with coconut
Lightly brush the cooled cake with water or simple syrup if needed. Press shredded coconut over the entire surface until fully coated. Optionally, dust with powdered sugar for a snowy effect.
Why You’ll Love This Recipe
Festive and visually striking, perfect for winter celebrations
Soft, tender cake with vibrant raspberry swirls
Easy to make with approachable ingredients
Coconut coating adds texture and sweetness
Great for gifting, tea parties, or family gatherings
Mistakes to Avoid & Solutions
Overmixing the Batter
Mixing too long can make the cake dense and tough.
Solution: Gently fold dry ingredients into wet just until combined.
Uneven Raspberry Swirl
Raspberry preserves sink or pool at the bottom if not swirled correctly.
Solution: Dollop preserves in layers and swirl lightly with a knife or skewer.
Undercooked Center
The cake may appear golden on top, but remain gooey inside.
Solution: Test with a toothpick; bake an extra 5–10 minutes if needed.
Coconut Not Sticking
Coconut falls off if the cake is too dry or cold.
Solution: Brush cake lightly with water or simple syrup before pressing coconut onto the surface.
Overbaking
Can dry out the cake and reduce softness.
Solution: Bake until a toothpick comes out clean and check 5 minutes before the suggested time.
Serving and Pairing Suggestions
Serve sliced with a dollop of whipped cream
Pair with hot cocoa, tea, or mulled wine
Display as a centerpiece dessert for holiday tables
Slice for individual servings at a buffet or family-style
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 3 days
Refrigerate for up to 5 days; allow to come to room temperature before serving
Do not microwave coconut coating; serve chilled or lightly at room temperature
FAQs
1. Can I use frozen raspberries instead of preserves?
Yes, gently warm them and mash slightly to swirl into the batter.
2. Can I make this cake gluten-free?
Substitute 1:1 gluten-free flour blend for all-purpose flour.
3. Can I bake in a regular round cake pan?
Yes, but adjust baking time slightly and slice in layers to maintain dome effect.
4. Can I use light coconut instead of sweetened?
Yes, but taste will be less sweet; you may add extra powdered sugar if desired.
5. How do I prevent the coconut from browning in the oven?
Add the coconut coating after the cake has fully cooled; avoid baking with it.
Tips & Tricks
Warm raspberry preserves slightly for easier swirling
Use a skewer or toothpick for delicate, even swirls
Press shredded coconut gently for full coverage
Chill the cake slightly for clean slicing
Recipe Variations
Chocolate Raspberry Snowball: Add ¼ cup cocoa powder to the flour mixture and swirl in chocolate ganache with raspberry preserves.
Lemon Coconut Snowball: Add 1 tbsp lemon zest to batter and lemon curd for the swirl.
Mini Snowballs: Bake in cupcake tins for single-serve treats; adjust baking time to 20–25 minutes.
Final Thoughts
Once coated in shredded coconut and lightly dusted with powdered sugar, the cake transforms into a snowball of festive delight, each slice revealing swirls of raspberry like hidden gems. It’s a dessert that works for a quiet afternoon treat, a family celebration, or a holiday centerpiece, adding color, texture, and flavor with every slice.
The beauty of this cake is in its playful combination of flavors and textures, the tender crumb, the tart fruit, and the snowy coconut exterior all working together. Serving it brings smiles and sparks conversation, creating a sense of warmth that goes beyond taste. It’s a reminder that a simple, thoughtfully prepared dessert can turn an ordinary day into a special occasion, leaving a lingering impression long after the last bite.
Cozy Raspberry Coconut Snowball Cake
Ingredients
For the cake
- 2½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter room temperature
- 1½ cups granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
For the swirl
- ½ cup raspberry preserves slightly warmed
For the coating
- 2 cups sweetened shredded coconut
- Powdered sugar optional
Instructions
- Grease pan and preheat oven to 350°F (175°C).
- Mix butter, sugar, eggs, vanilla, and dry ingredients with milk.
- Layer half the batter, add raspberry preserves, top with remaining batter, and swirl.
- Bake 45–55 minutes; cool completely.
- Coat with coconut and optional powdered sugar.
