Indulge in Raspberry Swirl Coconut Snowball Cake Delight

There’s something magical about a Raspberry Swirl Coconut Snowball Cake that tickles the senses. Imagine biting into a fluffy, cloud-like cake with swirls of bright raspberry and a sprinkle of toasted coconut. The aroma wafting from the oven will have you salivating faster than you can say “cake.” This dessert isn’t just for show; it’s the kind of treat that makes your taste buds dance a little jig. For more inspiration, check out this delicious dessert recipes recipe.

Every time I whip up this delightful cake, I’m flooded with memories of summer picnics and family gatherings, where laughter mingles with sweet scents in the air. Whether it’s a birthday bash or simply an excuse to indulge on a Tuesday, this cake is guaranteed to be the star of any table. Get ready for an explosion of flavors that’ll make you feel like a baking rockstar!

I once made this cake for my cousin’s wedding shower, and let me tell you—the guests were practically fighting over who got the last slice.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-purpose Flour: This is your base; go for unbleached flour for better flavor and texture.
• Granulated Sugar: Sweetness is key! Use fine sugar for smooth batter.
• Baking Powder: The magic leavener that helps your cake rise to fluffy perfection.
• Salt: Just a pinch enhances all other flavors beautifully.
• Unsalted Butter: Use room temperature butter for easy creaming; it adds richness.
• Eggs: Fresh eggs help bind everything together; they should be at room temperature.
• Coconut Milk: Adds moisture and a tropical twist that complements the raspberries perfectly.
• Fresh Raspberries: Use ripe berries for maximum flavor and vibrant color; frozen works in a pinch!
• Shredded Coconut: Toasted coconut gives both flavor and a lovely crunchy texture on top.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease two round 9-inch cake pans with butter or cooking spray to prevent sticking.

Mix Dry Ingredients Together: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This ensures even rising when baked.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy—about 3-4 minutes. The mixture should look pale yellow and airy.

Add Eggs One at a Time: Incorporate eggs one by one while mixing continuously. Make sure each egg is fully mixed in before adding the next; this creates a stable structure.

Pour in Coconut Milk : Gradually add coconut milk while mixing on low speed until just combined—don’t overmix or your cake might turn out dense.

Fold in Raspberries and Coconut : Gently fold fresh raspberries into the batter along with shredded coconut using a spatula. Be careful not to crush those beautiful berries too much!

Now that you’re prepped to bake like a pro, let’s dive into how you can create this stunning Raspberry Swirl Coconut Snowball Cake that will leave everyone begging for seconds!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Prepare your cake batter while letting the coconut milk soak in. This ensures that the flavors meld perfectly during baking.

Add Your Touch

Feel free to swap regular sugar for coconut sugar if you want a deeper flavor. You can also add zest from lime or lemon for an extra zing!

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, freeze slices wrapped in plastic wrap for up to a month.

The first time I made this cake, my friends declared it the “best post-dinner adventure” we ever had! Watching them savor each slice was priceless. For more inspiration, check out this more dinner ideas recipe.

FAQ

Can I use frozen raspberries for the raspberry swirl?

Yes, frozen raspberries work well; just thaw and drain excess moisture.

How long does the Raspberry Swirl Coconut Snowball Cake last?

This cake stays fresh at room temperature for about three days.

Can I make this cake gluten-free?

Absolutely! Substitute regular flour with a gluten-free blend for delicious results.

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Raspberry Swirl Coconut Snowball Cake

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• Author: platesdaily
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x

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Description

Raspberry Swirl Coconut Snowball Cake is a delightful dessert that brings together fluffy cake, vibrant raspberry swirls, and a sprinkle of toasted coconut. Perfect for any occasion, this eye-catching treat is sure to impress your guests and tantalize their taste buds. With its light texture and tropical flavors, every slice feels like a celebration of summer.

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Ingredients

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• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (room temperature)
• 3 large eggs (room temperature)
• 1 cup coconut milk
• 1 cup fresh raspberries (or frozen, thawed)
• 1 cup shredded coconut (toasted)

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Instructions

1. Preheat the oven to 350°F (175°C) and grease two round 9-inch cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time.
4. Gradually mix in coconut milk until just combined.
5. Fold in raspberries and shredded coconut gently to avoid crushing berries.
6. Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Various

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 350
• Sugar: 22g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 80mg