When I first baked this Raspberry Coconut Snowball Cake, I was instantly reminded of childhood celebrations, where every slice of cake felt like a little piece of magic. I wanted to create something that was not only beautiful on the outside but also comforting and joyful on the inside. This cake does exactly that. The soft sponge layers paired with tangy raspberry filling and a snowy coat of shredded coconut make it feel like a treat worth sharing for birthdays, holidays, or even just a simple weekend gathering.
One of the reasons I truly adore this recipe is its balance of flavors and textures. The sweetness of the sponge is perfectly complemented by the freshness of raspberries, while the coconut adds a delightful chewiness and visual appeal. Every forkful brings a contrast between fluffy, creamy, and fruity, creating an experience that is both nostalgic and refreshing.
Why You Will Love This Recipe
You will love this Raspberry Coconut Snowball Cake because it is more than just a dessert; it’s a showstopper. The snowy white coconut flakes covering the cake give it a festive, eye-catching look that instantly makes it stand out on the table. It is soft, moist, and filled with a fruity brightness that balances the sweetness beautifully. Whether you are baking it for family, friends, or a special occasion, it is a cake that will impress both in flavor and presentation.
Versatile
This recipe is also wonderfully versatile. You can use fresh raspberries when they are in season, or opt for frozen ones when they are not. The filling can be adapted to include raspberry jam for a quicker version, or you can prepare a homemade raspberry compote for a richer, fresher taste. If you want to switch things up, other berries such as strawberries or blueberries work just as well. The coconut coating is optional, but it is what transforms this cake into its signature snowball look.
Affordable
Another advantage is that this cake is made with simple, affordable ingredients that are easy to find in most grocery stores. Flour, sugar, eggs, butter, shredded coconut, and raspberries form the base of this recipe, and together they create a dessert that looks far more luxurious than the cost to make it. It’s proof that you don’t need expensive ingredients to bake something truly special.
Ingredients for the Recipe
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter
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Granulated sugar
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Eggs
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Vanilla extract
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Milk
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Fresh or frozen raspberries
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Raspberry jam (optional, for filling)
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Heavy cream (for frosting)
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Powdered sugar
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Shredded coconut
How to Prepare This Recipe
Baking a Raspberry Coconut Snowball Cake might look impressive, but the process is straightforward and very enjoyable. Once you have all your ingredients ready, the steps flow easily, and before long, you will have a beautiful cake that tastes as good as it looks.
The preparation is divided into three main parts: baking the sponge layers, making the raspberry filling and frosting, and assembling the cake with its snowy coconut coating. Each step is simple, and I will walk you through it in detail so that you can recreate this stunning dessert in your own kitchen.
Step-by-Step Instructions for Preparation
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Prepare the baking pans
Begin by preheating your oven to 350°F (175°C). Grease two round cake pans with butter and line the bottoms with parchment paper. This step prevents the cake from sticking and ensures smooth, even layers. -
Mix the dry ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Combining these dry ingredients separately helps the batter stay light and prevents clumping. -
Cream the butter and sugar
In a large mixing bowl, use a hand mixer or stand mixer to beat the unsalted butter with granulated sugar until pale and fluffy. This usually takes about three to four minutes and creates the base for a soft, airy sponge. -
Add the eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for flavor. The batter should now look smooth and creamy. -
Incorporate the dry mixture
Slowly add the flour mixture to the butter mixture in three parts, alternating with the milk. Begin and end with the flour mixture, stirring gently after each addition. This ensures the cake batter remains tender and not overmixed. -
Bake the sponge layers
Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for ten minutes before transferring them to a wire rack to cool completely. -
Prepare the raspberry filling
While the cakes cool, make the filling. If you are using fresh raspberries, place them in a saucepan with a spoonful of sugar and cook over medium heat until they release their juices and soften. Stir gently until it thickens into a compote. If you prefer a quicker version, raspberry jam works just as well. Allow the filling to cool before spreading it on the cake. -
Whip the frosting
In a clean mixing bowl, beat heavy cream with powdered sugar until stiff peaks form. This creates a light, creamy frosting that pairs beautifully with both raspberries and coconut. -
Assemble the cake
Place the first sponge layer on a serving plate. Spread a layer of raspberry filling over the surface, followed by a thin layer of whipped cream. Carefully place the second sponge layer on top. -
Frost the cake
Use the remaining whipped cream to frost the top and sides of the cake. Spread it evenly with a spatula until the cake is fully covered. -
Add the coconut coating
Gently press shredded coconut onto the frosted cake, covering it completely. The coconut will stick easily to the cream, giving the cake its signature snowball appearance. -
Chill before serving
Refrigerate the cake for at least one hour before slicing. This allows the flavors to blend together and makes the cake easier to cut.
Quick and Easy
Although the cake looks elaborate, each step is easy to follow. The sponge requires only standard mixing techniques, the filling can be made in minutes, and the whipped cream frosting is one of the simplest types to prepare. If you are in a hurry, substituting raspberry jam for homemade filling saves time without compromising taste.
Customizable
This cake is easily adaptable to your preferences. You can switch raspberries for strawberries, blueberries, or a mixed berry combination. The coconut coating is classic, but if you prefer, you can decorate with toasted coconut for a nutty flavor or even sprinkle the cake with white chocolate shavings for a different snowy effect. The whipped cream can also be flavored with a little lemon zest for brightness or almond extract for depth.
Popular with Many People
What makes this cake truly special is that it appeals to a wide audience. Children love the sweet and fruity filling, adults enjoy the lightness of the sponge paired with the cream, and everyone appreciates the beauty of its presentation. It is the kind of dessert that becomes a centerpiece at gatherings, making people eager for a slice. Whether served at a birthday, holiday party, or a simple family dinner, it is always met with smiles and compliments.
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Raspberry Coconut Snowball Cake – Soft, Sweet, and Stunning
This Raspberry Coconut Snowball Cake is a soft, sweet, and visually stunning dessert perfect for celebrations or everyday indulgence. The combination of light sponge, tangy raspberry filling, and creamy whipped frosting covered in shredded coconut creates a harmonious balance of flavors and textures.
- Total Time: 55 minutes
- Yield: 10 1x
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup milk
- 1 ½ cups fresh or frozen raspberries
- ½ cup raspberry jam (optional, for filling)
- 2 cups heavy cream
- ½ cup powdered sugar
- 2 cups shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until smooth.
- Divide batter evenly between pans and smooth the tops. Bake 25–30 minutes or until a toothpick inserted comes out clean. Cool 10 minutes, then transfer to wire racks.
- Prepare raspberry filling by cooking raspberries with a little sugar until soft or use raspberry jam. Allow to cool.
- Beat heavy cream with powdered sugar until stiff peaks form.
- Place first sponge layer on serving plate. Spread raspberry filling and a layer of whipped cream. Top with second sponge.
- Frost cake with remaining whipped cream and cover with shredded coconut.
- Chill at least 1 hour before serving.
Notes
Use fresh raspberries for the best flavor, but frozen ones work fine.
Adjust sweetness of the cake or filling according to taste.
For extra stability, chill sponge layers before frosting.
- Prep Time: 25
- Cook Time: 30
FAQs
1. Can I use frozen raspberries for the filling?
Yes, frozen raspberries work perfectly. Simply thaw them first and drain any excess liquid before cooking them into a compote, or use them directly in jam form.
2. How long will the cake stay fresh?
When stored in the refrigerator in an airtight container, this cake stays fresh for up to three days. For best flavor and texture, serve within two days.
3. Can I make this cake in advance?
Absolutely. You can bake the sponge layers a day ahead and keep them wrapped in plastic wrap. Assemble the cake and frost it on the day you plan to serve.
4. Can I substitute the whipped cream frosting?
Yes, if you prefer, you can use a cream cheese frosting or a light buttercream. Just ensure the frosting is thick enough to hold the coconut coating in place.
5. Is it possible to make this cake gluten-free?
Yes, you can replace all-purpose flour with a gluten-free baking blend. Make sure the blend includes a binding agent like xanthan gum for best results.
6. How do I prevent the coconut from falling off?
Apply the whipped cream frosting generously and press the shredded coconut gently onto the cake immediately after frosting. Chilling the cake before serving also helps the coconut stick better.
7. Can I adjust the sweetness of the cake?
Certainly. You can reduce the sugar slightly in both the sponge and frosting to suit your taste, or balance sweetness with a tart berry filling.