If you love tropical flavors with a fruity twist, this Raspberry Coconut Snowball Cake is the ultimate dessert. Fluffy coconut-infused layers are filled with sweet-tart raspberry preserves and covered in creamy coconut frosting, then finished with a snowy coat of shredded coconut. Every bite melts in your mouth, delivering a perfect balance of sweet, tangy, and tropical flavors.
This homemade dessert is surprisingly easy to make and is perfect for birthdays, holidays, or any special occasion. With simple ingredients, step-by-step instructions, and a beautiful presentation, this cake looks bakery-worthy but is made in your own kitchen.
The combination of coconut milk, shredded coconut, and coconut extract creates a moist, tender cake, while raspberry preserves add a bright, fruity surprise. Topped with fluffy cream cheese frosting and a snowy coconut coating, this cake is a crowd-pleaser for all ages.
Why You’ll Love This Recipe
- Beginner-friendly: Step-by-step instructions make it easy for home bakers.
- Moist and flavorful: Coconut milk, sour cream, and shredded coconut create a soft, tender crumb.
- Crowd-pleaser: Beautiful layers and snowy topping make it perfect for parties.
- Customizable: Use your favorite fruit preserves or adjust extracts to taste.
- Make-ahead friendly: Can be prepared a day in advance for stress-free serving.
- Tropical twist: Coconut flavor throughout with a sweet raspberry surprise.
About the Ingredients
Cake
- All-purpose or cake flour: Lightens the cake; cake flour gives extra tenderness.
- Baking powder & baking soda: Help the layers rise and stay fluffy.
- Butter & coconut oil: Add richness and moisture to the cake.
- Granulated sugar: Sweetens and provides structure.
- Vanilla, coconut, and almond extracts: Enhance tropical flavor and aroma.
- Egg whites: Beaten until foamy to give the cake lightness.
- Coconut milk & sour cream/Greek yogurt: Moisturize the cake and add creaminess.
- Shredded coconut: Adds texture and reinforces coconut flavor.
Frosting
- Cream cheese & butter: Creamy base for rich, smooth frosting.
- Confectioners’ sugar: Sweetens and thickens frosting to the perfect consistency.
- Vanilla & coconut extracts: Complement the cake’s tropical flavor.
Filling & Decoration
- Raspberry preserves: Sweet and tart layer that balances the rich coconut.
- Shredded coconut: Snowy decoration that completes the Snowball effect.
These simple ingredients come together to make a visually stunning, tropical-flavored dessert.
Tips & Tricks
- Beat egg whites separately: Ensures a light, fluffy cake texture.
- Alternate wet and dry ingredients: Prevents overmixing and keeps layers tender.
- Trim domed cake tops: Helps layers sit evenly and prevents tilting.
- Chill cake before slicing: Makes clean slices easier.
- Use fresh or frozen raspberries for preserves: Adds natural flavor depth.
These easy baking tips ensure a moist, beautiful, and flavorful cake every time.
Pro Tips
- Room temperature ingredients: Butter, eggs, and cream cheese blend more smoothly.
- Sift dry ingredients: Eliminates lumps and ensures a light, airy cake.
- Fold ingredients gently: Keeps the cake tender and prevents deflation.
- Press coconut gently on frosting: Prevents it from falling off but keeps snowy appearance.
- Make ahead: Bake layers a day in advance and refrigerate; assemble the next day for best results.
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and prepare three 9-inch round cake pans with parchment paper.
- Sift together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar in a stand mixer until light and fluffy. Mix in vanilla, coconut, and almond extracts.
- Beat egg whites until foamy and fold into the butter mixture.
- Combine coconut milk and sour cream; alternately mix wet and dry ingredients with the butter mixture.
- Fold in melted coconut oil and shredded coconut until just combined.
- Divide batter among prepared pans and bake for about 20 minutes. Cool in pans for 20 minutes, then transfer to wire racks to cool completely.
- For frosting, beat cream cheese and butter until smooth, then mix in vanilla and coconut extracts. Sift in confectioners’ sugar until fluffy.
- Trim domed tops of cooled cakes. Layer frosting and raspberry preserves between cake layers.
- Spread remaining frosting over top and sides. Press shredded coconut around the cake for a snowy finish.
- Let the cake set for 30 minutes before slicing and serving.
Following these steps ensures fluffy layers, creamy frosting, and a perfectly assembled Snowball Cake.
Variations
- Fruit filling options: Substitute raspberry preserves with strawberry, cherry, or blueberry for different flavors.
- Chocolate twist: Add a layer of chocolate ganache for extra indulgence.
- Tropical boost: Add crushed pineapple between layers for a piña colada effect.
- Mini cakes: Bake in 6-inch pans for individual desserts.
- Coconut-flavored frosting only: Skip cream cheese for a lighter buttercream coconut finish.
These recipe variations let you customize flavors while maintaining the signature Snowball Cake appearance.
How to Store Raspberry Coconut Snowball Cake
- Room Temperature: Store covered for up to 24 hours.
- Refrigerator: Keep in an airtight container for 3–4 days.
- Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw in the fridge before serving.
- Make-ahead: Bake layers and prepare frosting a day ahead; assemble the next day for easy entertaining.
Proper storage maintains cake moisture, frosting smoothness, and coconut topping integrity.
Frequently Asked Questions
Can I use frozen raspberries for the filling?
Yes, just thaw and drain them slightly before mixing into preserves.
Can this cake be made gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.
Do I need all the extracts?
Coconut extract is key; almond and vanilla are optional but enhance flavor depth.
Can I make this cake ahead of time?
Yes, bake layers and prepare frosting in advance. Assemble and garnish a day ahead for best flavor.
How do I get clean slices?
Use a serrated knife and chill the cake slightly before slicing to maintain layers.
Raspberry Coconut Snowball Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing and lining them.
- Sift together the flour, baking powder, baking soda, and salt in a bowl.
- In a stand mixer, cream the butter and sugar until light and fluffy.
- Mix in the vanilla extract, coconut extract, almond extract, and beaten egg whites until well incorporated.
- Combine the coconut milk and sour cream in a separate bowl. Alternately add the flour mixture and coconut milk mixture to the butter mixture, mixing gently.
- Fold in the melted coconut oil and shredded coconut until just combined.
- Divide the batter evenly among the prepared pans and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 20 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth. Mix in the vanilla and coconut extracts.
- Sift in the confectioners’ sugar and beat until fluffy and smooth.
- Trim the domed tops of the cooled cakes. Spread frosting and raspberry preserves between each layer.
- Spread the remaining frosting over the top and sides of the cake, then press shredded coconut around the entire cake.
- Let the cake set for 30 minutes before slicing and serving.
