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Raspberry Coconut Snowball Cake

Raspberry Coconut Snowball Cake

This Raspberry Coconut Snowball Cake is a dreamy layered dessert featuring fluffy coconut cake, luscious cream cheese frosting, and sweet raspberry preserves. Finished with a blanket of shredded coconut, it’s a show-stopping treat perfect for celebrations or anytime you crave a tropical-inspired indulgence.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour or cake flour for a lighter texture
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract or almond extract
  • 1 teaspoon coconut extract crucial for flavor
  • 0.5 teaspoon almond extract
  • 4 large egg whites beaten until foamy
  • 1 cup canned coconut milk
  • 0.5 cup sour cream or Greek yogurt
  • 0.5 cup coconut oil melted
  • 1 cup unsweetened shredded coconut
For the Frosting
  • 8 ounces cream cheese softened
  • 0.5 cup unsalted butter softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
For the Filling
  • 1 cup raspberry preserves or any fruit preserve
For Decorating
  • 1 cup shredded coconut for decorating

Method
 

  1. Preheat the oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing and lining them.
  2. Sift together the flour, baking powder, baking soda, and salt in a bowl.
  3. In a stand mixer, cream the butter and sugar until light and fluffy.
  4. Mix in the vanilla extract, coconut extract, almond extract, and beaten egg whites until well incorporated.
  5. 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.
  6. Fold in the melted coconut oil and shredded coconut until just combined.
  7. 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.
  8. Cool the cakes in the pans for 20 minutes, then transfer to wire racks to cool completely.
  9. For the frosting, beat the cream cheese and butter together until smooth. Mix in the vanilla and coconut extracts.
  10. Sift in the confectioners' sugar and beat until fluffy and smooth.
  11. Trim the domed tops of the cooled cakes. Spread frosting and raspberry preserves between each layer.
  12. Spread the remaining frosting over the top and sides of the cake, then press shredded coconut around the entire cake.
  13. Let the cake set for 30 minutes before slicing and serving.

Notes

For extra coconut flavor, lightly toast the shredded coconut before decorating. You can substitute raspberry preserves with strawberry or mixed berry preserves for variation. Ensure all refrigerated ingredients are at room temperature for a smooth batter and frosting.