Welcome to the magic of the Raspberry Swirl Coconut Snowball Cake Recipe – a dazzling showstopper that brings bakery-level beauty to your own kitchen. Picture three fluffy coconut cake layers, each marbled with tangy raspberry swirls and smothered in a luscious coconut frosting, all finished with a snowy shower of coconut flakes. Whether you’re celebrating a special occasion or simply love the irresistible pairing of coconut and raspberries, this cake steals the spotlight and delivers pure joy in every bite!

Raspberry Swirl Coconut Snowball Cake Recipe - Recipe Image

Ingredients You’ll Need

The Raspberry Swirl Coconut Snowball Cake Recipe relies on straightforward baking staples that, when combined, deliver sky-high flavor and texture. Each ingredient plays a starring role—think fluffy cake, bursts of berry brightness, and creamy coconut clouds, all working in harmony.

All-purpose flour: The backbone of your cake, giving it soft structure without weighing it down.
Baking powder: The secret lift behind those ultra-fluffy, cloud-like layers.
Salt: Just a touch heightens the other flavors and rounds out the cake’s sweetness.
Unsalted butter (softened): Ensures a tender crumb while giving your cake that classic, rich flavor.
Vegetable oil: Locks in moisture for a soft, melt-in-your-mouth result.
Granulated sugar: Sweetens the cake and helps create a lovely golden color.
Egg whites (large): Make each bite airy and light, while keeping the tiers pure white.
Vanilla extract: Balances coconut’s boldness and offers nostalgic bakery notes.
Coconut extract: Doubles down on tropical aroma, transforming each slice into a mini island getaway.
Coconut milk: Adds rich, creamy coconut flavor and extra tenderness.
Shredded sweetened coconut: Provides chewy texture and bursts of coconut throughout.
Fresh or frozen raspberries: The star of your vibrant swirl—choose ripe, juicy berries for maximum pop.
Sugar (for swirl): Balances the raspberry’s natural tartness and helps create a jammy texture.
Lemon juice: Brightens the raspberry swirl and sharpens its flavor profile.
Powdered sugar: Whips up into a dreamy, cloud-like frosting.
Additional coconut milk (for frosting): Binds and smooths the frosting for spreadable perfection.
Shredded sweetened coconut (for decoration): Transforms the finished cake into a snowball lookalike—fun to sprinkle and irresistible to eat.
Fresh raspberries (optional, for garnish): Give a juicy, colorful finishing touch that hints at the delicious surprise inside.

How to Make Raspberry Swirl Coconut Snowball Cake Recipe

Step 1: Prepare Your Pans and Preheat the Oven

Set the stage for baking by preheating your oven to 350°F. Grease and flour three 8-inch round cake pans thoroughly—this ensures your cake layers release easily and bake up evenly, with clean sides every time. A little extra attention here saves lots of hassle later!

Step 2: Make the Raspberry Swirl

In a small saucepan, mingle your raspberries, sugar, and lemon juice over medium heat. Let it bubble gently, stirring and mashing the berries until the mixture thickens and most of the berries have broken down (about 5 minutes). If seeds aren’t your thing, pour the mixture through a fine sieve. Let this jewel-toned swirl cool completely to avoid melting your batter later.

Step 3: Mix the Dry Ingredients

Whisk together the flour, baking powder, and salt in a medium bowl. This simple step ensures everything’s well combined for even rising and perfect crumb throughout your Raspberry Swirl Coconut Snowball Cake Recipe.

Step 4: Cream the Butter, Oil, and Sugar

In your largest mixing bowl, beat the softened butter, vegetable oil, and granulated sugar until the mixture is pale and fluffy—about 3 minutes. This creates air pockets that translate into a supremely tender cake.

Step 5: Add Egg Whites and Flavorings

Add the egg whites one at a time, beating well after each to keep your mixture smooth and mousse-like. Stir in vanilla and coconut extract—their fragrance is a delightful promise of what’s to come.

Step 6: Combine Wet and Dry Ingredients

Alternately add the flour mixture and coconut milk, beginning and ending with flour, mixing gently after each addition. Once incorporated, fold in the shredded coconut. The batter should be velvety and irresistible, flecked with coconut for great texture.

Step 7: Divide and Swirl

Portion the cake batter evenly into your prepared pans. Drop teaspoonfuls of cooled raspberry mixture onto each, then swirl with a butter knife to create a marbled effect. These bright berry ribbons will peek through every slice—pure magic!

Step 8: Bake and Cool

Slide your pans into the oven and bake for 25 to 28 minutes. Your kitchen will smell divine! The cakes are done when a toothpick comes out clean, with maybe a moist crumb or two. Cool the layers in their pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 9: Make the Coconut Frosting

In a new bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing until smooth, then beat in coconut milk, vanilla, and coconut extract. The frosting should be dreamy and spreadable—a cloud of coconut flavor!

Step 10: Assemble and Decorate Your Snowball Cake

Place your first cake layer on a platter. Smother it with frosting, add the second layer, repeat, and finally top with the third. Frost the entire cake—don’t be shy! Then press shredded coconut all over the surface for that irresistible snowball effect. Dot with fresh raspberries if you want a little extra pop.

How to Serve Raspberry Swirl Coconut Snowball Cake Recipe

Garnishes

Turn your Raspberry Swirl Coconut Snowball Cake Recipe into a true centerpiece by crowning it with a handful of fresh raspberries, a sprinkling of toasted coconut flakes, or even edible flowers. These vibrant garnishes aren’t just eye candy—they hint at the tropical and berry flavors within each dreamy bite.

Side Dishes

Pair this cake with a cool scoop of vanilla bean ice cream, a lightly sweetened whipped cream, or a chilled glass of fresh lemonade for a fun refreshment. Simple accompaniments let the cake’s bold flavors and textures shine while keeping things light and celebratory.

Creative Ways to Present

For parties, consider slicing and serving the cake on tiered platters sprinkled with coconut for a snowstorm effect, or transform it into cupcakes for easy, portable portions. You can also make mini snowball cakes using small molds for an adorable twist on a classic. The Raspberry Swirl Coconut Snowball Cake Recipe is a real conversation starter in any form!

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake in an airtight container in the refrigerator, where it’ll stay moist and delightful for up to four days. The raspberry swirl and coconut frosting flavors mellow and mingle, making day-two cake unexpectedly irresistible.

Freezing

You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to two months. When ready, bring the layers to room temperature, then frost and decorate. Even fully frosted slices freeze well; just wrap each piece securely before tucking them into a freezer bag.

Reheating

For that just-baked softness, let refrigerated slices come to room temperature for 30 to 45 minutes before serving—you won’t want to rush this step. Avoid microwaving, as it can alter the texture of both the cake and the cloud-like frosting.

FAQs

Can I use raspberry jam instead of making the swirl from scratch?

Absolutely! If you’re short on time, a high-quality, seedless raspberry jam makes an excellent shortcut. Simply swirl a few teaspoons into each cake layer as you would the homemade mixture for beautiful ribbons of berry goodness.

Do I have to strain the raspberry mixture?

Straining is totally optional—it’s all about texture preference. If you love the rustic pop of raspberry seeds, leave them in. For a smoother swirl, take a minute to press the cooked raspberries through a fine mesh sieve.

Can I make this cake gluten-free?

Yes, you can swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Keep an eye on texture as different blends can vary, but you’ll still get that decadent coconut and raspberry experience.

Is it possible to use only butter instead of butter and oil?

Using only butter creates more richness but might result in a slightly denser cake. The combination of butter and oil really gives this Raspberry Swirl Coconut Snowball Cake Recipe its signature softness, but all-butter will still deliver a delicious cake.

How far in advance can I assemble the cake?

You can bake the cake layers up to two days ahead and keep them tightly wrapped at room temperature or chilled. Assemble and frost the cake on the day you plan to serve for the freshest presentation and flavors, though leftovers will keep well as noted!

Final Thoughts

If ever a cake could embody celebration, it’s this Raspberry Swirl Coconut Snowball Cake Recipe! Each slice is a symphony of flavors and textures, ready to wow guests or just treat yourself. Don’t wait for a special occasion—give this recipe a try, and experience your own slice of happiness!

Raspberry Swirl Coconut Snowball Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 8 reviews

Author: Emma
Total Time: 1 hour (plus cooling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of this Raspberry Swirl Coconut Snowball Cake. Layers of moist coconut cake with a raspberry swirl, topped with creamy coconut frosting and shredded coconut for a snowball effect.

Ingredients

Scale

For the cake:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 3/4 cups granulated sugar
4 large egg whites
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup coconut milk
1/2 cup shredded sweetened coconut

For the raspberry swirl:

1 cup fresh or frozen raspberries
2 tablespoons sugar
1 teaspoon lemon juice

For the frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup coconut milk
1 teaspoon vanilla extract
1 teaspoon coconut extract

For decoration:

2 cups shredded sweetened coconut
Optional fresh raspberries for garnish

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Instructions

Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
Prepare raspberry swirl: Cook raspberries with sugar and lemon juice until thickened. Strain if desired and let cool.
Make cake: Whisk flour, baking powder, and salt. Beat butter, oil, and sugar. Add egg whites, extracts, and coconut milk. Mix in flour mixture and shredded coconut. Divide batter among pans, swirling raspberry mixture in each layer. Bake 25-28 minutes.
Prepare frosting: Beat butter, add powdered sugar gradually, mix in coconut milk and extracts.
Assemble cake: Layer with frosting, then frost the outside. Press shredded coconut onto the cake. Garnish with raspberries.