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Raspberry Swirl Snowball Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 69 reviews
  • Author: Elina
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Yield: 8 servings (one 9-inch round cake) 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Raspberry Swirl Snowball Cake is a light and fluffy dessert featuring a moist coconut-infused base swirled with vibrant raspberry preserves. Finished with a generous layer of stabilized whipped cream and a sprinkling of sweetened shredded coconut, this cake offers a delightful snowy appearance and a harmonious blend of fruity and creamy flavors, perfect for festive occasions or everyday indulgence.

Ingredients

Scale

Base Layer

  • 2 large eggs
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • ½ cup softened unsweetened butter
  • 1 cup sweetened shredded coconut
  • 1 cup coconut milk

Berry Swirl

  • 1 cup raspberry preserves, warmed slightly

Topping

  • 2 cups stabilized whipped cream
  • 1 cup sweetened shredded coconut (for garnish)

Instructions

  1. Preheat and Prepare Pan: Turn the oven on to 350°F (175°C). Grease a 9-inch round cake pan and sprinkle it lightly with flour to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, salt, and baking soda, stirring to blend evenly.
  3. Cream Butter and Sugar: Using a hand or stand mixer, whip the softened butter and granulated sugar together for about two minutes until the mixture is creamy and fluffy.
  4. Add Eggs and Coconut Milk: Incorporate the eggs one at a time into the butter mixture, beating well after each addition. Slowly pour in the coconut milk while mixing thoroughly.
  5. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring gently to maintain a light texture. Then, gently stir in the sweetened shredded coconut.
  6. Swirl Raspberry Preserves: Pour the batter evenly into the cake pan. Spoon the warmed raspberry preserves on top in dollops, then gently swirl through the batter using a knife or toothpick to create a marbled effect.
  7. Bake the Cake: Place the cake pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool Completely: Allow the cake to cool fully in the pan before proceeding to the next step.
  9. Add Topping: Once cooled, spread the stabilized whipped cream evenly over the top of the cake.
  10. Garnish: Sprinkle the sweetened shredded coconut on top of the whipped cream to complete the snowy look of the cake.

Notes

  • Bring all ingredients to room temperature to ensure proper mixing and texture.
  • Stir gently when combining ingredients to maintain the cake’s light and fluffy consistency.
  • Use stabilized whipped cream to help hold the topping’s shape longer, especially if serving later.
  • Ensure the raspberry preserves are warmed slightly to make swirling easier.
  • Always check ingredient labels for potential allergens if serving to sensitive guests.

Find it online: https://recipes.mbeams.com/raspberry-swirl-snowball-cake-recipe/