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Raspberry Coconut Snowball Cake
Sarah namedy

Raspberry Coconut Snowball Cake

This Raspberry Coconut Snowball Cake combines layers of tender coconut cake with a tangy homemade raspberry filling, all wrapped in a fluffy coconut frosting — a dreamy dessert perfect for celebrations or a tropical twist on a classic layer cake.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsweetened shredded coconut
  • ½ cup unsalted butter (softened)
  • 1 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups fresh raspberries
  • ½ cup granulated sugar (for filling)
  • 1 tablespoon cornstarch
  • 1 cup unsalted butter (for frosting, softened)
  • 4 cups powdered sugar
  • 1 teaspoon coconut extract
  • 1–2 tablespoons heavy cream
  • fresh raspberries and shredded coconut (for garnish)

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Measuring cups and spoons
  • Saucepan
  • Spatula
  • two 9-inch cake pans
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each, then mix in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Alternate adding the dry ingredients and buttermilk to the creamed mixture, beginning and ending with dry ingredients. Fold in the shredded coconut.
  5. Divide the batter evenly between the prepared pans and bake for about 30 minutes, or until a toothpick inserted comes out clean.
  6. For the raspberry filling, cook raspberries, ½ cup sugar, and cornstarch in a saucepan over medium heat until thickened. Let cool completely.
  7. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. For the frosting, beat softened butter until creamy. Gradually add powdered sugar, coconut extract, and enough heavy cream to reach a spreadable consistency.
  9. Place one cake layer on a serving plate, spread with raspberry filling, top with the second layer, and frost the entire cake with coconut frosting.
  10. Decorate with fresh raspberries and shredded coconut. Chill before serving if desired.

Notes

For an extra coconut punch, toast some of the shredded coconut and sprinkle it on top before serving. You can substitute the buttermilk with coconut milk mixed with 1 teaspoon vinegar. Keep refrigerated and enjoy within 3 days.