If you love the idea of a cake that feels like a cozy hug with a tropical twist, then the Raspberry Coconut Snowball Cake Recipe is exactly what you need in your dessert rotation. This delightful treat combines the delicate, tender crumb of a classic cake with bursts of juicy raspberries and a sweet, toasty coconut texture that feels like a sweet little snowball melting in your mouth. It’s visually charming, irresistibly flavorful, and perfect for sharing with friends or treating yourself to a slice of sunshine on any day.
Ingredients You’ll Need
The ingredients for this cake are wonderfully straightforward, each playing a crucial role in creating that perfect balance of flavors and textures. From fluffy flour to fresh raspberries and rich coconut flakes, these essentials come together in harmony to make every bite a delight.
- 1 ½ cups all-purpose flour: The foundation that gives structure and softness to the cake.
- 1 cup granulated sugar: Adds sweetness and helps create a golden crust.
- 2 tsp baking powder: The leavening agent that makes the cake rise beautifully.
- ½ tsp salt: Enhances all the other flavors with just a touch of balance.
- 1 cup unsweetened coconut flakes: Brings a chewy texture and tropical aroma, complementing the raspberries perfectly.
- 1 cup fresh raspberries: Bursting with tart sweetness, they add moisture and vibrant color.
- 2 large eggs: Bind everything together while enriching the batter.
- ½ cup whole milk: Keeps the cake tender and moist.
- 1 tsp vanilla extract: Adds a warm, fragrant note that ties all flavors gently together.
- ¼ cup powdered sugar (for dusting): A light, snowy finish that’s as pretty as it is tasty.
How to Make Raspberry Coconut Snowball Cake Recipe
Step 1: Prepare and Preheat
Start off by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. This step ensures your cake bakes evenly and comes out cleanly without sticking. While the oven warms up, get your equipment ready so everything flows smoothly.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This combination not only creates the cake’s structure but also distributes sweetness and leavening agents evenly throughout the batter.
Step 3: Add the Coconut Flakes
Stir the unsweetened coconut flakes into the dry mixture. These flakes bring that essential chewiness and a lovely coconut flavor that’s key to the magic of the Raspberry Coconut Snowball Cake Recipe.
Step 4: Mix the Wet Ingredients
In a separate bowl, whisk the eggs, whole milk, and vanilla extract until you get a light, frothy mixture. This will help incorporate air, giving the cake a delicate crumb and wonderful lift.
Step 5: Combine Wet and Dry
Slowly pour the wet ingredients into the dry mixture, folding gently until just combined. Overmixing here can make the cake dense, so take your time and be gentle to keep it light and fluffy.
Step 6: Fold in the Fresh Raspberries
Carefully fold in the fresh raspberries, making sure to do it gently to avoid crushing the berries. Those little bursts of juicy tartness are what make this cake stand out and feel truly special.
Step 7: Bake the Cake
Pour the batter into your prepared pan and bake for 25 to 30 minutes, until the top turns a beautiful golden brown and a toothpick inserted in the center comes out clean. Your kitchen will start smelling like a tropical paradise!
Step 8: Cool and Dust
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust the top with powdered sugar for a snowy, elegant finish that’s simply irresistible.
How to Serve Raspberry Coconut Snowball Cake Recipe
Garnishes
Fresh raspberries and a sprinkle of toasted coconut flakes make perfect garnishes. They boost the natural flavors already in the cake and add a little crunch that makes every slice feel like a celebration.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing contrast, try serving it with a tangy lemon curd or a simple berry compote. These sides enhance the fruity, tropical notes beautifully.
Creative Ways to Present
Try making individual portions by baking the batter in muffin tins or ramekins and topping each with a raspberry and coconut sprinkle. Another charming idea is to layer cake slices with whipped cream and fresh raspberries for a stunning trifle-style dessert. Presentation is all about having fun and highlighting the cake’s bright, snowy vibe.
Make Ahead and Storage
Storing Leftovers
After enjoying a slice or two, store any leftover Raspberry Coconut Snowball Cake in an airtight container at room temperature for up to two days. If you want to keep it fresher longer, refrigerate it for up to a week. Just be sure to bring it back to room temperature before serving to restore that tender texture.
Freezing
This cake freezes beautifully! Wrap it tightly in plastic wrap and then foil to avoid freezer burn. It can stay frozen for up to three months. When you’re ready to indulge again, thaw it overnight in the fridge for moist, fresh-tasting slices.
Reheating
To enjoy a warm slice, gently reheat individual pieces in the microwave for about 20 seconds or pop them into a warm oven at 300°F for 5 to 7 minutes. This brings back the freshly baked softness and that cozy coconut aroma.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can! Just be sure to thaw and drain the frozen raspberries before folding them into the batter to prevent excess moisture, which could make the cake soggy.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a high-quality gluten-free flour blend, and be sure to check that your baking powder is gluten-free as well.
Can I substitute coconut flakes with shredded coconut?
Yes, shredded coconut can work just as well. Keep in mind shredded coconut might absorb more moisture, so the texture may be slightly different but still delicious.
How do I prevent the raspberries from sinking to the bottom?
Lightly coating the raspberries with a small amount of flour before folding them in can help suspend them better within the batter during baking.
What’s the best way to dust the powdered sugar?
Use a fine mesh sieve or a small sifter to evenly sprinkle the powdered sugar over the cooled cake. This ensures a delicate, snowy layer that makes the Raspberry Coconut Snowball Cake Recipe look as wonderful as it tastes.
Final Thoughts
This Raspberry Coconut Snowball Cake Recipe is a sweet little treasure that brings joy with every bite. Whether you’re baking for a special occasion or just because you crave something cheerful and comforting, this cake is a winner you’ll want to return to time and again. Trust me, once you try it, it’ll become your go-to dessert for sharing smiles and creating happy memories.
Print
Raspberry Coconut Snowball Cake Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delight in this Raspberry Coconut Snowball Cake, a moist and tender dessert bursting with fresh raspberries and the tropical flavor of coconut. Lightly dusted with powdered sugar, this cake offers a perfect balance of sweetness and texture, making it an ideal treat for any occasion.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsweetened coconut flakes
Wet Ingredients
- 2 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
Fruit
- 1 cup fresh raspberries
For Dusting
- ¼ cup powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan to ensure the cake does not stick.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined.
- Add Coconut: Stir the unsweetened coconut flakes into the dry ingredients, distributing them evenly.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, and vanilla extract until the mixture is frothy and well blended.
- Mix Wet and Dry: Slowly pour the wet ingredient mixture into the dry mixture, folding gently until just combined to maintain lightness.
- Fold in Raspberries: Carefully fold the fresh raspberries into the batter without crushing them to preserve their shape and texture.
- Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake for 25-30 minutes or until the cake turns golden brown and a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Finish and Serve: Once cooled, dust the cake generously with powdered sugar before slicing and serving.
Notes
- Be gentle when folding in the raspberries to prevent them from releasing too much juice and discoloring the batter.
- Ensure the cake pan is well-greased or lined with parchment paper to avoid sticking.
- For extra flavor, you can toast the coconut flakes lightly before adding them to the batter.
- Store any leftovers in an airtight container for up to 3 days to keep the cake fresh.
- This cake can be served with a side of whipped cream or vanilla ice cream for an indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
