Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert Recipe
This Snowball Cake recipe is a delightful raspberry coconut dessert featuring a moist vanilla cake with a swirl of raspberry preserves, coated generously with sweetened shredded coconut. It’s a beautiful and flavorful treat that combines a soft cake texture with tangy fruit and tropical coconut notes, perfect for any occasion or special gathering.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1½ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Swirl:
- ½ cup raspberry preserves (slightly warmed)
For the Coating:
- 2 cups sweetened shredded coconut
- Powdered sugar (optional, for dusting)
Instructions
- Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 10-cup oven-safe dome pan or bowl, then dust it lightly with flour to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a separate large bowl, cream the room temperature unsalted butter with granulated sugar until the mixture becomes light and fluffy. This creates a tender crumb in the cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Batter: Alternately add the dry ingredients and whole milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter, which keeps the cake tender.
- Layer Batter and Swirl: Pour half of the batter into the prepared pan. Spoon the warmed raspberry preserves evenly over the batter, then cover with the remaining batter. Using a knife or skewer, gently swirl the preserves through the batter to create a marbled effect.
- Bake: Place the pan in the oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool: Allow the cake to cool in the pan for about 10 minutes. Then invert it onto a wire rack and let it cool completely to firm up and make coating easier.
- Coat with Coconut and Finish: Once the cake is completely cooled, coat the outside generously with sweetened shredded coconut. Optionally, dust the top lightly with powdered sugar for an extra touch of sweetness and decoration.
Notes
- Use room temperature ingredients to ensure even mixing and a better cake texture.
- Warming the raspberry preserves slightly makes it easier to swirl through the batter.
- Be gentle while swirling to avoid blending the preserves completely; you want distinct ribbons.
- The dome pan or bowl shape gives the cake its characteristic snowball look; if unavailable, use a round cake pan but adjust baking time accordingly.
- Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
