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Raspberry and Coconut Snowball Cake


Raspberry and Coconut Snowball Cake


Raspberry Coconut Snowball Cake is a deliciously festive dessert that’s perfect for any special occasion, especially

during the winter months. The cake, which resembles a snow-covered ball, is often associated with the holiday

season and can add a magical touch to any gathering. Although the exact origin is unclear, this sweet is a fun

twist on traditional coconut cakes and is usually garnished with raspberries to add a touch of color and flavor. It’s


loved for its whimsical appearance and the contrast between sweet, fluffy coconut and tart raspberries.

When serving the snowball cake, its eye-catching presentation as the centerpiece of your dessert table is more

than enough to impress your guests.To complement this delicious cake, consider light garnishes like raspberry

sorbet or a simple lemon whipped cream to bring out the sweetness. It also goes well with a hot cup of chocolate

or coffee, making every bite of snowball cake even more enjoyable. Remember to serve this cake cold to preserve


its delicious texture and shape.


Raspberry and Coconut Snowball Cake



For the cake:

2 cups all-purpose flour


1 1/2 cups granulated sugar

3 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsweetened coconut milk

1/2 cup unsalted butter, softened


1 teaspoon vanilla extract

4 egg whites

1 cup shredded coconut

1/2 cup raspberry jam

For the coconut cream cheese frosting:

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon coconut extract


2 tablespoons coconut milk

Extra shredded coconut for garnish



Preheat oven and prepare pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder and salt.

Add Wet Ingredients: Add coconut milk, butter and vanilla extract to the dry ingredients. Beat at medium speed

for 2 minutes.In another bowl, beat the egg whites until stiff. Gently fold the egg white and coconut flakes into

the dough.

Bake the cake: Divide the dough evenly between the prepared tins. Bake for 25-30 minutes or until a toothpick

inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then remove them from the

pans and let them cool completely on a rack.Prepare the frosting: In a large bowl, beat cream cheese and butter

until smooth. Gradually add powdered sugar, coconut extract and coconut milk and beat until creamy.

Assemble the cake: Once the cakes have cooled, spread raspberry jam on one cake base. Place the second layer

on top. Cover the entire cake with the coconut cream cheese frosting.Final touch: Gently press the shredded

coconut onto the frosted cake to create a “snowball” effect.

Cool and serve: Chill the cake for at least 1 hour before serving to allow the glaze and flavors to set.

Enjoy your magical Raspberry Coconut Snowball Cake, a dessert that is as fun to look at as it is to eat!

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