Description
Soft coconut cake layers, a bright raspberry filling, and a snowy coconut coating—this Raspberry Coconut Snowball Cake is festive, fresh, and beginner-friendly.
Ingredients
Cake Layers
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup canned unsweetened coconut milk (well shaken)
- 1/2 cup whole milk (room temp)
- 3/4 cup unsalted butter, melted and slightly cooled
- 3 large eggs (room temp)
- 2 tsp vanilla extract
- 1 tsp coconut extract (optional)
- 1 cup unsweetened shredded coconut
Raspberry Filling (choose one)
- Curd: 2 cups raspberries, 1/2 cup sugar, 2 tbsp lemon juice, 3 egg yolks, 2 tbsp butter, pinch salt
- OR Quick Jam: 2 cups raspberries, 1/2 cup sugar, 1 tbsp lemon juice, 1 tbsp cornstarch + 1 tbsp water, pinch salt
- Cream Cheese Coconut Frosting
- 8 oz cream cheese (soft)
- 1/2 cup unsalted butter (soft)
- 3 to 3 1/2 cups powdered sugar (sifted)
- 1–2 tbsp coconut milk or cream
- 1 tsp vanilla extract
- 1/2 tsp coconut extract (optional)
- Pinch of salt
Finish
- 2–3 cups sweetened shredded coconut
- Fresh raspberries (optional)
Instructions
1. Preheat oven to 350°F. Grease and line two 8-inch round pans with parchment.
2. Whisk flour, sugar, baking powder, baking soda, salt; stir in shredded coconut.
3. Whisk coconut milk, whole milk, melted butter, eggs, vanilla, coconut extract.
4. Combine wet into dry; mix just until no flour pockets remain.
5. Divide into pans; bake 24–28 minutes until a toothpick comes out mostly clean. Cool completely.
6. Make raspberry curd or quick jam; cool fully.
7. Beat cream cheese and butter until smooth; add powdered sugar, extracts, and milk/cream as needed.
8. Level cake layers. Pipe a buttercream “fence,” add raspberry filling, top with second layer. Chill 15–20 minutes.
9. Apply crumb coat; chill 15 minutes. Frost generously.
10. Press sweetened coconut over the cake; garnish with raspberries. Chill 15 minutes before slicing.
Notes
For a finer “snow,” pulse coconut briefly in a processor.
Add lemon zest to the cake for extra brightness.
Bake as a 9×13 sheet cake (30–35 minutes) for easy serving.
Chill the cake before slicing for ultra-clean layers.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 46g
- Sodium: 270mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg