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
Scale
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
