Raspberry Swirl Coconut Snowball Cake
This delightful Raspberry Swirl Coconut Snowball Cake features layers of moist coconut cake swirled with raspberry preserves and topped with a creamy coconut frosting. Perfect for celebrations or a sweet treat.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 1 hour 30 mins
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 and 1/2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 and 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 and 1/2 teaspoons coconut extract
- 1/4 teaspoon almond extract
- 6 large egg whites
- 1 cup canned coconut milk
- 1/2 cup sour cream
- 1/3 cup unrefined coconut oil, liquified
- 1 cup unsweetened shredded coconut
- 8 ounces cream cheese, at room temperature
- 1/4 teaspoon salt
- 1/2 teaspoon coconut extract
- 3 Tablespoons canned coconut milk
- 4 and 1/2 cups confectioners' sugar
- 1/2 cup raspberry preserves
- 2 cups shredded coconut, for decorating
Instructions
- Preheat oven to 350 degrees (F). Grease and line three 9-inch round cake pans.
- Sift flour, baking powder, baking soda, and salt. Set aside.
- Beat butter until creamy. Gradually add sugar, then extracts, and beat until fluffy.
- Slowly mix in egg whites. Combine coconut milk and sour cream; alternately add this mixture and flour mixture to the batter. Fold in shredded coconut.
- Divide batter among pans, bake for 20 minutes, then cool.
- For frosting, beat butter, cream cheese, extracts, and coconut milk until smooth. Gradually add sugar and beat until fluffy.
- Assemble cake with layers of frosting and raspberry preserves. Cover with shredded coconut.
Nutrition
- Calories: 450
- Sugar: 34g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 15g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg