Description
This Raspberry Swirl Coconut Snowball Cake is fruity, fluffy, and coated in coconut flakes. A beautiful showstopper for holidays and birthdays.
Ingredients
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup butter (room temp)
1 3/4 cups sugar
4 eggs
1 cup coconut milk
1 cup raspberries
2 tbsp sugar (for swirl)
1 tsp lemon juice
1 1/2 cups shredded coconut (unsweetened)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. Simmer raspberries, 2 tbsp sugar, and lemon juice to make the swirl. Cool.
3. Cream butter and sugar. Add eggs one at a time.
4. Alternate adding flour mix and coconut milk. Don’t overmix.
5. Divide batter between pans. Swirl in raspberry mixture.
6. Bake for 30–35 minutes until a toothpick comes out clean.
7. Cool completely before frosting. Sprinkle with coconut flakes.
8. Serve and enjoy!
Notes
Use strawberry instead of raspberry for a new twist.
Refrigerate leftovers for a cool, refreshing slice.
Double the recipe for a 3-layer celebration cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: raspberry cake, coconut cake, snowball cake