From the very first time I baked the Raspberry Coconut Snowball Cake, I knew it was something special. This cake isn’t just beautiful to look at — with its fluffy texture, fresh raspberries, and generous coconut coating, it tastes like a little piece of heaven. It quickly became a favorite in my kitchen and among friends and family. The combination of tart raspberries and the sweet, soft cake wrapped in coconut flakes makes each bite irresistible.
You will love this recipe because it offers a perfect balance between lightness and richness. It’s not overly sweet, so the natural flavor of raspberries shines through beautifully. Whether you’re baking for a special occasion or simply want a treat to brighten your day, this cake fits every mood. Its stunning white coconut exterior makes it ideal for festive gatherings or just to impress guests.
This recipe is incredibly versatile. You can enjoy it as a dessert, a tea-time snack, or even a celebratory cake. It pairs well with a cup of tea or coffee and can be served chilled or at room temperature. Additionally, if you want to tweak the flavor, you can easily substitute fresh raspberries with other berries like blueberries or strawberries for a new twist.
Another great thing about this cake is its affordability. The ingredients are simple and easy to find in any grocery store. It doesn’t require expensive or exotic items, which makes it accessible for anyone who loves to bake. Using basic pantry staples combined with fresh fruit makes it a budget-friendly option without compromising on taste or appearance.
Ingredients for the Raspberry Coconut Snowball Cake:
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter (softened)
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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 raspberries
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Sweetened shredded coconut
How to Prepare the Raspberry Coconut Snowball Cake
Preparing this Raspberry Coconut Snowball Cake is straightforward and rewarding. With clear steps and simple techniques, even beginners will find it easy to create this delicious treat. Follow along carefully, and you will have a stunning cake that tastes as wonderful as it looks.
Step-by-Step Instructions for Preparation
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Preheat the oven and prepare the pan.
Begin by preheating your oven to 350°F (175°C). Grease a round cake pan with butter or non-stick spray, then lightly dust it with flour. This ensures the cake will release easily after baking. -
Mix the dry ingredients.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this aside while you prepare the wet ingredients. -
Cream the butter and sugar.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes. Adding air during this step helps create a soft cake texture. -
Add eggs and vanilla extract.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla extract and mix well. The batter should become smooth and creamy. -
Combine dry and wet ingredients.
Gradually add the dry ingredients to the wet mixture, alternating with milk. Start and end with the dry ingredients. Mix gently after each addition just until combined; avoid overmixing to keep the cake tender. -
Fold in fresh raspberries.
Carefully fold the fresh raspberries into the batter using a spatula. Be gentle to avoid crushing the berries and turning the batter pink. The raspberries add natural tartness and moisture. -
Bake the cake.
Pour the batter evenly into the prepared pan. Smooth the top with a spatula. Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven door during the first 30 minutes to prevent the cake from collapsing. -
Cool the cake.
Let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Cooling is essential before adding the coconut coating to ensure it sticks properly. -
Apply the coconut coating.
Once the cake is fully cooled, spread a thin layer of softened butter or cream over the surface. Then generously sprinkle the sweetened shredded coconut all over the cake, pressing lightly to help it adhere. Cover the cake evenly to achieve the signature snowball look. -
Chill before serving.
Refrigerate the cake for at least an hour before serving. This helps the flavors meld and the coconut stick firmly.
Quick and Easy Tips
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Use fresh, ripe raspberries for the best flavor and texture.
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Softened butter is key for proper creaming and easy spreading.
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To save time, use pre-shredded coconut, but fresh grated coconut adds a more natural flavor.
Customization Ideas
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Substitute raspberries with blueberries or strawberries for a different berry twist.
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Add a few drops of lemon zest in the batter to enhance the tartness.
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For a dairy-free version, replace butter with coconut oil and use a plant-based milk alternative.
Popularity and Appeal
This Raspberry Coconut Snowball Cake is loved by many because of its delicate flavors and beautiful appearance. It’s a crowd-pleaser at family gatherings and perfect for special celebrations. Its soft texture combined with the tropical coconut makes it an all-time favorite dessert.
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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. It features a tender cake base studded with fresh raspberries and is coated with a generous layer of sweetened shredded coconut, creating a “snowball” effect. Perfect for celebrations or a special treat, it combines simple ingredients for a delightful result.
- Total Time: 1 hour
- Yield: 10 1x
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- 1 1/2 cups sweetened shredded coconut
- Additional softened butter or cream for coconut coating
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a round cake pan.
- In a bowl, sift together flour, baking powder, and salt.
- In a large mixing bowl, cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients alternated with milk, beginning and ending with dry ingredients. Mix gently until just combined.
- Fold fresh raspberries carefully into the batter.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in pan for 10 minutes, then transfer to wire rack to cool completely.
- Spread a thin layer of softened butter or cream on cooled cake surface.
- Press shredded coconut evenly all over the cake to coat thoroughly.
- Chill the cake in the refrigerator for at least 1 hour before serving.
Notes
Use fresh raspberries for best flavor.
Avoid overmixing batter to keep cake tender.
Refrigerate before serving to set the coconut coating.
For a different flavor, substitute raspberries with other berries.
- Prep Time: 20
- Cook Time: 40
Frequently Asked Questions (FAQs)
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but be sure to thaw and drain them well to avoid adding extra moisture to the batter, which can affect the cake’s texture.
Is it possible to make this cake gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend, and make sure your baking powder is gluten-free as well. The texture may vary slightly but will still be delicious.
How long can I store the Raspberry Coconut Snowball Cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. The coconut coating may soften slightly but will remain tasty.
Can I freeze this cake?
Yes, wrap the cake tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator before serving.
What can I use instead of shredded coconut?
You can use finely chopped nuts like almonds or walnuts for a different texture, but this will change the traditional snowball appearance.
Is there a way to make this cake vegan?
To make it vegan, replace the butter with a plant-based alternative, use a flax or chia egg substitute, and choose a non-dairy milk such as almond or oat milk. The texture may be a bit different but still enjoyable.
How do I prevent the raspberries from sinking to the bottom?
Gently fold the raspberries into the batter and avoid overmixing. You can also toss the berries in a small amount of flour before adding them to help them stay suspended.
Can I add a filling or frosting to this cake?
Yes, you can add a light cream cheese frosting or a raspberry jam filling between layers for added flavor, but the classic version focuses on the coconut coating.