Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert Recipe

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Cozy Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert Recipe, Made Simple

On a chilly weekend morning or as a sweet ending to a casual dinner, this Snowball Cake feels like a warm hug. I love how the tender crumb, the fresh raspberry swirl, and the crisp coconut coating come together like old friends. It’s a dessert that’s as comforting as it is vibrant, perfect for both celebrating special moments or simply savoring quiet afternoons.

Once you’ve tried my Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert Recipe, you’ll find yourself reaching for it again and again. The balance of buttery, toasty, and fruity is effortlessly addictive, and honestly, the way the cake bakes into a golden dome is pure kitchen magic. Let’s walk through the recipe together—I promise it’s easier than it looks.

Whether it’s your first time diving into this Raspberry Coconut delight or you’re refining your approach, this recipe gives you all the tips and tricks to bake confidently and enjoy wholeheartedly.

Ingredient Lowdown

• All-purpose flour (2½ cups): The sturdy base for a tender yet firm crumb; you can substitute with cake flour for a lighter texture if you like.
• Baking powder (1½ teaspoons): Gives the cake that perfect gentle rise and fluffy feel.
• Salt (½ teaspoon): Enhances all the sweet flavors and balances the coconut’s richness.
• Unsalted butter (¾ cup, room temp): I love using real butter for its rich, creamy depth—it makes the cake so moist and toasty.
• Granulated sugar (1½ cups): Sweetens just right and helps with golden coloring.
• Large eggs (3): They bring structure and richness that you can taste in every tender bite.
• Vanilla extract (1 tablespoon): A fragrance booster that gently rounds out the flavor.
• Whole milk (1 cup): Keeps that batter silky smooth and adds moisture without heaviness.
• Raspberry preserves (½ cup, warmed): This sweet-tart swirl is the star—warming it just a bit helps it spread beautifully.
• Sweetened shredded coconut (2 cups): Coats the cake, toasty and crisp, for that classic snowball feel.
• Powdered sugar (optional, for dusting): For a delicate snowy finish if you’re feeling fancy.

Set Up for Success

Before you dive in, get all your ingredients measured and ready (mise en place makes baking so much easier!). Preheat your oven to 350°F (175°C), and prepare a 10-cup oven-safe dome pan or bowl by generously greasing and dusting it with flour. This ensures your beautiful cake will release effortlessly after baking, keeping that golden crust intact.

Step-by-Step: Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert Recipe

1. Whisk together your flour, baking powder, and salt. This dry mix gives your cake its gentle structure. I always sift or at least whisk mine to get it airy and lump-free.
2. Cream the softened butter and sugar until fluffy and pale. This is where air gets incorporated, which creates a toasty texture after baking. You’ll notice the mixture lighten—that’s your cue.
3. Beat in the eggs one at a time, then add vanilla extract. Adding eggs slowly helps keep the batter from curdling. The vanilla brings a warm, fragrant note that carries throughout the cake.
4. Alternate adding the dry ingredients with the milk to the butter mixture. Start and end with the dry mix, stirring gently just until combined. Overmixing can make the cake tough, so be kind to your batter.
5. Pour half the batter into your prepared dome pan. The batter will be thick and buttery, spreading out smoothly.
6. Dollop the slightly warmed raspberry preserves over the batter. The warmth makes it easier to swirl and spreads vibrant raspberry pockets of flavor.
7. Cover with the remaining batter and gently swirl with a knife or skewer. This creates a gorgeous marbled effect inside the cake. Don’t overdo it; a few soft swirls are perfect.
8. Bake for 45–55 minutes. You’ll know it’s ready when the top is golden, the edges pull slightly away from the pan, and a toothpick inserted near the center comes out clean. The cake will emit a mouthwatering, toasty aroma as it bakes.
9. Let it cool in the pan for 10 minutes. This short rest prevents breaks when you flip it out.
10. Turn the cake out onto a wire rack to cool completely. Cooling thoroughly lets the crumb set, ensuring it slices with a tender yet clean edge.
11. Coat with shredded coconut. The flaky, sweet coating adds beautiful texture and a snowy appearance that’s pop-in-your-mouth delightful. If you want, dust lightly with powdered sugar for that extra snowball effect.

Flavor Twists for Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert Recipe

• Swap raspberry preserves for apricot or strawberry for a sweeter, sunnier vibe.
• Add a teaspoon of almond extract in the batter for a nutty undertone that complements the coconut beautifully.
• Mix some lemon zest into the batter to add a fresh zing that brightens each bite.
• Use fresh berries swirled with preserves for bursts of natural texture and juiciness.
• Toast flaked almonds along with the coconut coating for crunch and warmth.
• For a decadent finish, drizzle warmed white chocolate over slices before serving.

Storage & Make-Ahead Tips

• Wrap cooled cake tightly in plastic wrap and keep at room temperature for up to 2 days.
• Refrigerate up to 5 days if your kitchen is warm; just bring slices back to room temp before serving.
• Freeze whole or sliced cake wrapped well in foil and plastic wrap for up to 3 months—thaw overnight in the fridge.
• Make the raspberry swirl ahead and refrigerate; it actually helps the flavor deepen.
• Coat the cake with coconut right before serving to keep it crisp and fresh.

Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert Recipe FAQs

• Can I use frozen raspberries instead of preserves? You can, but fresh raspberries might release too much moisture, making the swirl watery. If using frozen, thaw and drain excess liquid or stick with preserves for best results.
• What’s the best pan for this dome-shaped cake? A 10-cup oven-safe dome pan or a sturdy glass mixing bowl works great—they help form that perfect rounded crown.
• How do I prevent the coconut coating from falling off? Make sure the cake is slightly tacky when you apply the coconut. Lightly brushing the cake with a bit of melted butter first can help it stick better, too.
• Can I make this cake dairy-free? Yes, substitute the butter with a dairy-free spread and the milk with a plant-based alternative like almond or oat milk, but results may vary slightly in texture.
• Is this recipe suitable for beginners? Absolutely! Detailed steps and simple techniques make this Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert Recipe approachable for any home baker.

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