The Raspberry Coconut Snowball Cake Recipe combines tropical coconut with tart raspberries. This stunning dessert looks like fresh winter snowballs.
The fluffy white coconut coating creates visual appeal. Sweet and tangy flavors blend perfectly together. This cake is perfect for special occasions.
Holiday gatherings become memorable with this dessert. The recipe uses simple ingredients and easy techniques.
Even beginner bakers can master this creation. This delightful cake brings joy to any table. The contrast between pink raspberries and white coconut amazes guests.
Each bite offers bursts of fruity sweetness. The moist cake base supports rich coconut flavor. Preparation time is surprisingly short and manageable.
Your family will request this dessert repeatedly. The Raspberry Coconut Snowball Cake Recipe creates lasting memories.
When I First Introduced To
I discovered this Raspberry Coconut Snowball Cake Recipe at grandmother’s house. She served it during Christmas dinner celebrations.
The unique appearance caught my attention immediately. Sweet raspberry filling surprised my taste buds. Coconut flakes reminded me of fresh snow.
That magical moment inspired my baking journey. Now I share this treasured family recipe.
Equipment List
- Large mixing bowl
- Electric hand mixer
- 9-inch round cake pan
- Wire cooling rack
- Medium saucepan
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
Ingredients List
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups fresh raspberries
- ¼ cup sugar
- 3 cups sweetened shredded coconut
- 1 cup heavy cream
- ½ cup powdered sugar
Step-by-Step Preparation
- Preheat oven to 350°F degrees.
- Grease cake pan with butter thoroughly.
- Mix flour, baking powder, and salt together.
- Cream butter and sugar until fluffy.
- Add eggs one at a time.
- Alternate flour mixture and milk additions.
- Pour batter into prepared cake pan.
- Bake for 25-30 minutes until golden.
- Cool cake completely on wire rack.
- Cook raspberries with sugar until thick.
- Whip cream with powdered sugar peaks.
- Cut cake into small round portions.
- Fill each piece with raspberry mixture.
- Cover completely with whipped cream coating.
- Roll each piece in coconut flakes.
- Refrigerate for 2 hours before serving.
Recipe Tips
- Use fresh raspberries for best flavor results.
- Chill cake pieces before coating with cream.
- Roll coconut balls gently to maintain shape.
- Store finished snowballs in refrigerator immediately.
- Serve within 24 hours for optimal freshness.
What Can You Serve With Raspberry Coconut Snowball Cake Recipe
- Vanilla Ice Cream: Creamy vanilla complements the coconut flavor beautifully. The cold temperature balances the cake’s sweetness perfectly.
- Fresh Berry Medley: Mixed strawberries and blueberries add color variety. Fresh fruits enhance the overall raspberry experience naturally.
Conclusion
This Raspberry Coconut Snowball Cake Recipe brings happiness to every occasion. The combination of textures creates unforgettable dining experiences.
Simple ingredients transform into something truly spectacular. Your guests will appreciate this creative dessert presentation.
Share this recipe with family and friends today. Create beautiful memories with this delightful winter treat.
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Raspberry Coconut Snowball Cake Recipe
Equipment
- Large mixing bowl
- Electric hand mixer
- 9-inch round cake pan
- Wire cooling rack
- Medium saucepan
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter softened
- 3 large eggs
- 1 cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups fresh raspberries
- ¼ cup sugar
- 3 cups sweetened shredded coconut
- 1 cup heavy cream
- ½ cup powdered sugar
Instructions
- Preheat oven to 350°F degrees.
- Grease cake pan with butter thoroughly.
- Mix flour, baking powder, and salt together.
- Cream butter and sugar until fluffy.
- Add eggs one at a time.
- Alternate flour mixture and milk additions.
- Pour batter into prepared cake pan.
- Bake for 25-30 minutes until golden.
- Cool cake completely on wire rack.
- Cook raspberries with sugar until thick.
- Whip cream with powdered sugar peaks.
- Cut cake into small round portions.
- Fill each piece with raspberry mixture.
- Cover completely with whipped cream coating.
- Roll each piece in coconut flakes.
- Refrigerate for 2 hours before serving.
Notes
- Use fresh raspberries for best flavor results.
- Chill cake pieces before coating with cream.
- Roll coconut balls gently to maintain shape.
- Store finished snowballs in refrigerator immediately.
- Serve within 24 hours for optimal freshness.
