Raspberry Coconut Snowball Cake Recipe
The Raspberry Coconut Snowball Cake Recipe combines tropical coconut with tart raspberries. This stunning dessert looks like fresh winter snowballs.
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.