If you have a soft spot for cakes that marry fruity freshness with tropical flair, then you are going to adore this Raspberry Coconut Snowball Cake Recipe. This cake bursts with juicy raspberries baked right into a tender, coconut-studded crumb, topped with a delicate dusting of powdered sugar that looks just like a wintery snowball. It’s a light, moist dessert that feels both indulgent and refreshing, perfect for impressing friends or savoring on a cozy afternoon.
Ingredients You’ll Need
Getting ready to make the Raspberry Coconut Snowball Cake Recipe is a breeze since the ingredients are straightforward and all stars in their own right. Each one plays an important role in the texture, flavor, and color of your cake, resulting in a perfectly balanced and delightful treat.
- 1 ½ cups all-purpose flour: The foundation that gives the cake its soft yet sturdy structure.
- 1 cup granulated sugar: Sweetness that enhances the berries and coconut without overpowering them.
- 2 tsp baking powder: A leavening agent that helps the cake rise beautifully and stay light.
- ½ tsp salt: Just a pinch to balance flavors and brighten the sweetness.
- 1 cup unsweetened coconut flakes: Adds tropical texture and subtle nuttiness, making each bite interesting.
- 1 cup fresh raspberries: Bursts of tart freshness that contrast perfectly with the sweet, coconutty batter.
- 2 large eggs: Bind everything together and contribute to a tender crumb.
- ½ cup whole milk: Adds moisture and richness, keeping the cake soft.
- 1 tsp vanilla extract: Brings a warm, sweet aroma to the cake that complements the fruit and coconut.
- ¼ cup powdered sugar (for dusting): The final touch, giving it a snowy, festive look without extra fuss.
How to Make Raspberry Coconut Snowball Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly to ensure your cake releases easily after baking without any sticking or crumbling.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This ensures the dry ingredients are evenly combined, which is key for an even rise and texture throughout the cake.
Step 3: Add Coconut Flakes
Fold the unsweetened coconut flakes into the dry mixture. These flakes bring texture and a subtly sweet, tropical flavor that makes this cake stand out.
Step 4: Whisk Wet Ingredients
In a separate bowl, whisk the eggs, whole milk, and vanilla extract together until the mixture is frothy. This step incorporates air, which helps keep the cake light and fluffy after baking.
Step 5: Combine Wet and Dry Mixtures
Slowly pour the wet ingredients into the dry mix while folding gently. Be careful not to overmix; stopping when the ingredients just come together prevents a dense cake.
Step 6: Fold in Fresh Raspberries
Gently fold in the fresh raspberries, taking care not to crush them. Those juicy pops of tartness are essential to the Raspberry Coconut Snowball Cake Recipe’s flavor, so treat them delicately!
Step 7: Bake Your Cake
Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes or until the cake turns a golden brown and a toothpick inserted in the center comes out clean, signaling it’s perfectly cooked through.
Step 8: Cool and Dust with Powdered Sugar
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, sprinkle powdered sugar over the top to create that signature snowball appearance and a hint of extra sweetness.
How to Serve Raspberry Coconut Snowball Cake Recipe
Garnishes
If you want to add a little extra flair, scatter a few fresh raspberries and a sprinkle of toasted coconut flakes on top right before serving. This not only makes the cake look stunning but enhances the texture and flavor contrast beautifully.
Side Dishes
This cake pairs wonderfully with a dollop of lightly whipped cream or a scoop of vanilla ice cream to balance its tropical tang. A hot cup of tea or coffee also complements the flavors perfectly, making it an ideal dessert for any time of day.
Creative Ways to Present
For a fun twist, try serving individual slices with a drizzle of raspberry coulis or a spoonful of coconut yogurt. You can also layer this cake into a trifle with whipped cream and fresh raspberries for an eye-catching dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Raspberry Coconut Snowball Cake in plastic wrap or store in an airtight container at room temperature for up to two days to keep it moist and fresh. If your kitchen is warm, refrigeration is a good option, though it may slightly firm the cake’s texture.
Freezing
You can freeze this cake by wrapping it tightly in plastic wrap and then in foil. It will keep well for up to three months. When ready to enjoy, let it thaw overnight in the fridge for the best taste and texture experience.
Reheating
To revive the cake’s softness after chilling or freezing, warm individual slices in the microwave for about 15 seconds or pop them into a preheated oven at 300°F (150°C) for 5–7 minutes. This brings back that fresh-baked feeling every time.
FAQs
Can I use frozen raspberries instead of fresh for this recipe?
While fresh raspberries give the best texture and flavor, frozen raspberries can work in a pinch. Just be sure to thaw and drain them well to avoid extra moisture that could make the cake soggy.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend, and you’ll still get a delicious Raspberry Coconut Snowball Cake Recipe that everyone can enjoy.
What if I don’t have unsweetened coconut flakes?
Sweetened coconut flakes could be used but reduce the amount of sugar slightly in the recipe to keep the balance right. You can also substitute with shredded coconut, though the texture might be a bit different.
Can I double this recipe for a larger cake or two pans?
Yes, just double all the ingredients and divide the batter evenly between two 9-inch pans. The baking time may need a few extra minutes, so keep an eye on the cake and test with a toothpick.
How do I know when the cake is done baking?
The best way is to insert a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs clinging to it, your Raspberry Coconut Snowball Cake Recipe is perfectly baked.
Final Thoughts
This Raspberry Coconut Snowball Cake Recipe has quickly become one of my all-time favorites because it feels like a slice of sunshine with each bite. Its effortless preparation, combined with its tropical and fruity charm, makes it a dessert that everyone can rally around. I hope you give it a try and enjoy the magic of these flavors coming together as much as I do!
Print
Raspberry Coconut Snowball Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Raspberry Coconut Snowball Cake is a delightful, moist cake featuring a tender crumb infused with the tropical flavor of coconut and the bright freshness of raspberries. Lightly dusted with powdered sugar, it’s perfect for a teatime treat or an elegant dessert that’s easy to prepare in under an hour.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsweetened coconut flakes
Wet Ingredients
- 2 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
Fruit
- 1 cup fresh raspberries
For Dusting
- ¼ cup powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined to ensure even distribution of ingredients.
- Add Coconut Flakes: Stir the unsweetened coconut flakes into the dry mixture, providing texture and flavor to the cake base.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, and vanilla extract until the mixture is frothy to create a light batter.
- Combine Wet and Dry: Slowly pour the wet ingredients into the dry mix, folding gently with a spatula just until combined to avoid overmixing and toughening the cake.
- Fold in Raspberries: Carefully fold in the fresh raspberries to distribute them evenly without crushing, maintaining their integrity within the batter.
- Bake: Pour the finished batter into the prepared cake pan. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10 minutes to settle, then transfer to a wire rack to cool completely, preventing sogginess.
- Finish: Once completely cooled, dust the top of the cake evenly with powdered sugar to add a sweet, decorative touch before serving.
Notes
- Ensure not to overmix the batter to keep the cake light and fluffy.
- To avoid breaking the raspberries, fold them in gently at the end.
- You can substitute whole milk with almond or oat milk for a dairy-free option, though it may alter texture slightly.
- Fresh raspberries are preferred for the best flavor and texture, but frozen can be used if fresh are not available—just thaw and drain them before using.
- This cake pairs beautifully with a dollop of whipped cream or vanilla ice cream for an indulgent dessert.
