This Raspberry Swirl Coconut Snowball Cake is a stunning dessert that combines the tropical essence of coconut with the bright, tangy flavor of raspberry preserves. Inspired by classic coconut cakes but elevated with a modern twist, this three-layer masterpiece features a moist coconut cake, luscious cream cheese frosting, and a beautiful raspberry swirl that adds both visual appeal and a perfect flavor balance.

Why You’ll Love This Recipe

• Show-stopping Appearance: The snow-white coconut exterior makes this cake a stunning centerpiece for any special occasion
• Perfect Flavor Balance: The sweet coconut pairs beautifully with tangy raspberry preserves for a sophisticated flavor profile
• Multiple Coconut Elements: Uses coconut milk, extract, oil, and shredded coconut for authentic, multi-dimensional flavor
• Make-Ahead Friendly: Components can be prepared in advance, making it perfect for entertaining
• Crowd-Pleaser: Appeals to both coconut lovers and those who appreciate fruity desserts

Ingredients

• All-purpose Flour: Creates the foundation for our cake—use a high-quality unbleached variety for best results
• Baking Powder and Baking Soda: These leavening agents work together to create the perfect rise and texture
• Salt: Enhances all the flavors in the cake and balances the sweetness
• Unsalted Butter: Use high-quality butter at room temperature for both the cake and frosting for proper creaming
• Granulated Sugar: Provides sweetness and helps create a tender crumb in the cake
• Extracts (Vanilla, Coconut, Almond): This trio of extracts creates a complex, nuanced flavor profile—don’t skip the almond extract
• Egg Whites: Creates structure while keeping the cake light and maintaining the snow-white color
• Canned Coconut Milk: Provides rich coconut flavor and moisture—be sure to use full-fat canned coconut milk, not refrigerated coconut beverage
• Sour Cream: Adds moisture and tenderness to the cake while providing a subtle tang
• Unrefined Coconut Oil: Enhances the coconut flavor while adding moisture—liquify before using
• Unsweetened Shredded Coconut: Adds texture and coconut flavor inside the cake layers
• Cream Cheese: Use full-fat cream cheese for the richest, most stable frosting
• Confectioners’ Sugar: Creates a smooth, sweet frosting that pipes beautifully
• Raspberry Preserves: Adds a beautiful color contrast and bright, fruity flavor—use good quality preserves with real fruit pieces
• Shredded Coconut for Decorating: Creates the stunning “snowball” exterior—you can use sweetened or unsweetened based on preference

Variations

Tropical Fruit Version

Transform this cake into a tropical paradise by replacing the raspberry preserves with mango or passion fruit curd. Add a tablespoon of rum extract to the batter and garnish with dried pineapple flowers for an impressive presentation.

Chocolate Coconut Dream

Add 1/4 cup of cocoa powder to the cake batter and replace the raspberry preserves with chocolate ganache. The combination of chocolate and coconut creates a decadent twist reminiscent of a gourmet candy bar.

Lemon Coconut Bliss

Replace the raspberry preserves with lemon curd and add 1 tablespoon of lemon zest to the cake batter. This bright citrus version is perfect for spring celebrations and adds a refreshing twist to the traditional coconut cake.

How to Make the Recipe

Step 1: Prepare the Cake Layers

Preheat your oven to 350°F and prepare three 9-inch round cake pans with grease and parchment paper. Sift together the dry ingredients (flour, baking powder, baking soda, and salt) in a large bowl. In a stand mixer, cream butter until smooth, then gradually add sugar and beat until light and fluffy. Mix in vanilla, coconut, and almond extracts, followed by adding beaten egg whites in three additions. Create a coconut milk-sour cream mixture and alternately add it with the flour mixture to the butter mixture, beginning and ending with flour. Fold in liquified coconut oil and shredded coconut until just combined.

Step 2: Bake and Cool the Cakes

Divide the batter evenly among the prepared pans (about 510 grams per pan) and smooth the tops. Bake for approximately 20 minutes, until lightly browned around the edges and a toothpick inserted in the center comes out clean. Cool in pans for 20 minutes before inverting onto wire racks to cool completely. This cooling process is crucial for structural integrity, so don’t rush it.

Step 3: Make the Cream Cheese Frosting

In a stand mixer fitted with the paddle attachment, beat butter and cream cheese until completely smooth and creamy. Add vanilla extract, salt, coconut extract, and coconut milk and mix until well incorporated. Gradually add sifted confectioners’ sugar, beating well between additions. Once all sugar is incorporated, increase the speed to high and beat for 2 minutes until the frosting becomes light and fluffy with a smooth, spreadable consistency.

Step 4: Assemble and Decorate

Level cake layers if necessary by trimming any domes with a serrated knife. Place the first layer on a cake stand and spread with 1 cup of frosting, followed by 1/4 cup of raspberry preserves. Add the second layer and repeat the frosting and preserves. Top with the final layer and cover the entire cake with remaining frosting. Press shredded coconut around the sides and sprinkle on top to create the “snowball” effect. Allow the cake to set for 30 minutes before slicing to ensure clean cuts.

Tips for Making the Recipe

• Room Temperature Ingredients: Ensure butter, sour cream, and eggs are at room temperature for proper incorporation and a smoother batter
• Don’t Overmix: After adding the flour, mix just until combined to avoid developing gluten which can make the cake tough
• Cake Flour Substitution: For an even lighter texture, you can substitute cake flour for all-purpose flour (use 2 3/4 cups cake flour)
• Frosting Consistency: If your frosting is too soft for spreading, refrigerate for 15-20 minutes to firm up slightly
• Clean Slicing: Dip your knife in hot water and wipe clean between each slice for picture-perfect cake servings
• Coconut Toasting Option: For enhanced flavor, you can lightly toast the coconut for the exterior before applying to the frosting

How to Serve

This Raspberry Swirl Coconut Snowball Cake is a showstopper on its own, but can be elevated further with thoughtful presentation. Serve on a decorative cake stand with fresh raspberries scattered around the base for a pop of color. For special occasions, add edible flowers or coconut curls on top. A thin slice goes a long way as this cake is rich and satisfying. Pair with coffee, tea, or even a glass of prosecco for celebrations. For an extra special touch, offer a side of raspberry coulis or warm raspberry sauce for guests to drizzle over their slice.

Make Ahead

This cake is perfect for make-ahead preparation. The cake layers can be baked up to 2 days in advance, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature. For longer storage, freeze the wrapped layers for up to 1 month and thaw in the refrigerator overnight before assembling. The frosting can be prepared 1 day ahead and stored in an airtight container in the refrigerator; bring to room temperature and beat briefly before using. The fully assembled cake can be made 1 day ahead and stored in a cake keeper in the refrigerator; let it sit at room temperature for 30-60 minutes before serving for the best flavor and texture.

FAQs

Can I make this cake with fewer layers?

Yes, you can adapt this recipe to make a two-layer cake by dividing the batter between two 9-inch pans and increasing the baking time by about 5-7 minutes. You’ll need to reduce the frosting by about one-third.

How do I store leftovers?

Store any leftover cake in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days. Let slices come to room temperature for about 30 minutes before serving for the best flavor and texture.

Can I use frozen raspberries instead of preserves?

Fresh or frozen raspberries aren’t recommended as a direct substitute for preserves as they contain too much moisture, which can make the frosting runny. If you prefer using fresh fruit, cook down 2 cups of raspberries with 1/4 cup sugar to make a thick homemade preserve.

Is there a dairy-free option for this recipe?

Yes, you can make this cake dairy-free by substituting plant-based butter, plant-based cream cheese, and a dairy-free sour cream alternative. The texture may be slightly different, but the cake will still be delicious.

Conclusion

This Raspberry Swirl Coconut Snowball Cake combines elegant presentation with irresistible flavors that will impress your guests and satisfy your sweet tooth. The contrast between the sweet coconut layers, tangy cream cheese frosting, and bright raspberry preserves creates a perfect harmony that elevates this cake beyond the ordinary. Whether you’re celebrating a special occasion or simply want to treat yourself to something extraordinary, this showstopper dessert is worth every step. Get ready for rave reviews when you present this beautiful creation at your next gathering!

Print