Raspberry Swirl Coconut Snowball Cake Recipe

When you think of winter wonderlands and festive treats, this Raspberry Swirl Coconut Snowball Cake might just be the dessert equivalent. With its snowy coconut exterior and vibrant raspberry swirls inside, this cake is not only a visual masterpiece but also a flavor sensation that’s sure to wow your family and friends.

The idea for this cake came to me during a holiday gathering when I wanted to bring something that looked as festive as it tasted. Combining the tropical sweetness of coconut with the tangy burst of raspberries was a no-brainer, and the result was magical. Every slice is a balance of light, moist cake, sweet raspberries, and creamy frosting—all wrapped in a fluffy coconut coating.

What makes this cake truly special is its versatility. It’s perfect for the holidays, but it also works for birthdays, baby showers, or any celebration that calls for something extraordinary. It’s surprisingly simple to make but looks like it took hours of effort—a true baking win!

Every time I make this cake, it steals the show. Let’s get started and create a dessert that will have everyone talking long after the last bite.

Recipe Resume: Todd Wilbur Style

• This Raspberry Swirl Coconut Snowball Cake is a beautiful combination of tropical coconut and tangy raspberry in a soft, moist cake.
• The cake is layered with creamy frosting, infused with swirls of raspberry jam, and coated with snowy shredded coconut for a stunning finish.
• Easy enough for a baking enthusiast yet impressive enough for any celebration, it’s a guaranteed hit.
• Sweet, tangy, and visually stunning, this cake is a dessert that shines on any table.

Why This Raspberry Swirl Coconut Snowball Cake?

1. Stunning Presentation: A snowball-shaped cake that’s sure to impress.
2. Perfect Flavor Balance: Sweet coconut and tangy raspberry come together beautifully.
3. Moist & Creamy: The soft cake and creamy frosting create an irresistible texture.
4. Celebration-Worthy: Ideal for holidays, birthdays, or any special occasion.

What You Need for Raspberry Swirl Coconut Snowball Cake

For the Cake

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup coconut milk (or whole milk)

For the Raspberry Swirl

• 1/2 cup raspberry jam (seedless preferred)
• 1 tbsp fresh lemon juice

For the Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup coconut milk (or regular milk)
• 1 tsp vanilla extract

For the Decoration

• 2 cups sweetened shredded coconut

How to Make Raspberry Swirl Coconut Snowball Cake

Step 1: Bake the Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, starting and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly between the prepared pans. Drop spoonfuls of raspberry jam on top of the batter and use a knife to swirl it gently.
6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 2: Make the Frosting

1. In a large bowl, beat the butter until smooth. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
2. Stir in the coconut milk and vanilla extract. Beat until the frosting is fluffy and spreadable.

Step 3: Assemble the Cake

1. Place one cake layer on a serving plate. Spread a thin layer of frosting on top.
2. Place the second cake layer on top and frost the entire cake, smoothing out the sides and top.

Step 4: Add the Coconut

1. Press shredded coconut all over the frosting, ensuring the cake is fully coated. This gives the cake its “snowball” appearance.

Step 5: Serve & Enjoy
Slice and serve your beautiful Raspberry Swirl Coconut Snowball Cake. Store any leftovers in an airtight container in the fridge.

Tips for Raspberry Swirl Coconut Snowball Cake

• Room Temperature Ingredients: Ensure the butter, eggs, and coconut milk are at room temperature for smooth mixing.
• Swirling the Jam: Be gentle with the swirling to avoid overmixing the raspberry into the batter.
• Shredded Coconut: Toast some of the coconut for a contrast in texture and flavor, if desired.

Substitutions and Variations

• Gluten-Free: Use a gluten-free flour blend to make the cake suitable for gluten-sensitive guests.
• Different Jams: Try strawberry, blueberry, or apricot jam for a twist on the flavors.
• Dairy-Free: Substitute coconut milk for the regular milk in both the cake and frosting.

Make a Healthier Version

• Use unsweetened coconut flakes instead of sweetened shredded coconut.
• Substitute some of the sugar with a natural sweetener like honey or monk fruit sweetener.
• Replace half the butter in the cake with applesauce for a lighter option.

Closing: Todd Wilbur Style

And there you have it—a Raspberry Swirl Coconut Snowball Cake that’s as delightful to look at as it is to eat. From its snowy coconut coating to its tangy raspberry swirls, this cake is a true celebration of flavor and texture. Whether you’re sharing it at a holiday gathering or indulging at home, it’s guaranteed to leave a lasting impression. Don’t forget to share your creations and check out more of our irresistible recipes. Happy baking!

Frequently Asked Questions for Raspberry Swirl Coconut Snowball Cake

1. Can I make this cake ahead of time?
   Yes! The cake can be baked a day ahead and frosted on the day of serving.
2. How do I store leftovers?
   Store the cake in an airtight container in the fridge for up to 5 days.
3. Can I freeze this cake?
   Absolutely! Wrap the cake layers tightly in plastic wrap and freeze for up to 3 months. Frost after thawing.
4. What’s the best way to swirl the raspberry jam?
   Use a butter knife to gently create swirls without overmixing the jam into the batter.
5. Can I use unsweetened coconut?
   Yes! It adds a slightly less sweet and more natural coconut flavor.
6. What type of jam works best?
   Seedless raspberry jam is ideal for a smooth swirl, but you can use regular jam if preferred.
7. Do I have to use coconut milk?
   No, regular milk works perfectly, but coconut milk enhances the coconut flavor.
8. Can I use a bundt pan instead of round pans?
   Yes, but adjust the baking time to about 45–50 minutes.
9. What’s the best way to apply the shredded coconut?
   Gently press handfuls of coconut onto the frosted cake, working in sections.
10. Can I use fresh raspberries instead of jam?
    Fresh raspberries can be used, but they may add extra moisture to the batter.
11. How many servings does this recipe make?
    This recipe serves about 12–16 people, depending on slice size.
12. Can I make this cake gluten-free?
    Yes, substitute the flour with a gluten-free baking mix.