Raspberry Swirl Coconut Snowball Cake
A light, fluffy coconut cake swirled with raspberry preserves, frosted with creamy coconut icing, and finished with a snowy coat of shredded coconut.
Calories:
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.