Snowball Cake with Raspberry and Coconut is a delightfully festive dessert that’s perfect for any special occasion, especially during the winter months.
The cake, resembling a snow-covered ball, is often associated with the holiday season and can add a magical touch to any gathering.
While its exact origins are not clear, this confection is a playful spin on traditional coconut cakes and normally garnished with raspberry for a burst of color and flavor.
It’s beloved for its whimsical appearance and the contrast between the sweet, fluffy coconut and the tart raspberries.
When serving the Snowball Cake, its striking presentation as the centerpiece of your dessert table is more than enough to impress your guests.
To complement this indulgent cake, consider light sides such as raspberry sorbet or a simple lemon-infused whipped cream to cut through the sweetness.
A hot cup of cocoa or coffee also pairs well, making each bite of the Snowball Cake even more enjoyable.
Remember to serve this cake chilled to maintain its delightful texture and shape.
Snowball Cake with Raspberry and Coconut
Ingredients:
For the Cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
3 1/2 tsp baking powder
1/2 tsp salt
1 cup unsweetened coconut milk
1/2 cup unsalted butter, softened
1 tsp vanilla extract
4 egg whites
1 cup shredded coconut
1/2 cup raspberry jam
For the Coconut Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp coconut extract
2 tbsp coconut milk
Extra shredded coconut for coating
Instructions:
Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, and salt.
Add Wet Ingredients: Add coconut milk, butter, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
In another bowl, beat egg whites until stiff peaks form. Gently fold the egg whites and shredded coconut into the batter.
Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
Prepare the Frosting: In a large bowl, beat together the cream cheese and butter until smooth. Gradually add powdered sugar, coconut extract, and coconut milk, beating until creamy.
Assemble the Cake: Once the cakes are cool, spread raspberry jam on top of one cake layer.
Place the second layer on top. Frost the entire cake with the coconut cream cheese frosting.
Final Touch: Gently press shredded coconut all over the frosted cake to create a ‘snowball’ effect.
Chill and Serve: Chill the cake for at least 1 hour before serving to set the frosting and flavors.
Enjoy your magical Snowball Cake with Raspberry and Coconut, a dessert that’s as fun to look at as it is to eat!
