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
Scale
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.
