Raspberry Swirl Coconut Snowball Cake: A Layered Coconut Dream with Creamy Frosting

Looking for the showstopper dessert that brings oohs, aahs, and maybe a few happy tears? Enter this Coconut Snowball Cake—a soft, fluffy, vanilla-coconut cake layered with sweet raspberry preserves and smothered in coconut cream cheese frosting, all wrapped up in a dreamy coconut flurry. It’s not just a layered cake; it’s a full-blown dessert event.

This raspberry coconut cake is a tropical hug wrapped in snowy white deliciousness, perfect for birthdays, showers, holidays, or any day that calls for a sweet celebration.

Why You’ll Love This Coconut Snowball Cake

• Coconut extract + shredded coconut = max flavor.
• Raspberry swirls bring tart balance to the sweet.
• Light, fluffy crumb with a creamy frosting that spreads like a dream.
• Beautiful inside and out—snowball glam on a cake stand!

Ingredients You’ll Need

For the Coconut Cake:

• 2 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 tsp vanilla extract
• 1 1/2 tsp coconut extract
• 1/4 tsp almond extract
• 6 egg whites
• 1 cup canned coconut milk
• 1/2 cup sour cream
• 1/3 cup unrefined coconut oil, melted
• 1 cup unsweetened shredded coconut

For the Frosting & Filling:

• 1 cup unsalted butter, room temp
• 8 oz cream cheese, room temp
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp coconut extract
• 3 tbsp canned coconut milk
• 4 1/2 cups confectioners’ sugar
• 1/2 cup raspberry preserves
• 2 cups shredded coconut (for decorating)

How to Make This Dreamy Layered Cake

1. Prep & Preheat: Heat oven to 350°F (175°C). Grease and line three 9-inch round cake pans.
2. Mix the Dry: In a bowl, sift flour, baking powder, baking soda, and salt.
3. Cream the Butter: Beat the butter until smooth. Slowly add sugar and beat on high for 2 minutes. Mix in vanilla, coconut, and almond extracts.
4. Add Egg Whites: Lower mixer speed and add egg whites in three additions, mixing well each time.
5. Combine Wet & Dry: Mix coconut milk with sour cream. In three rounds, alternately add flour and the coconut milk mixture to the batter. Fold in melted coconut oil and shredded coconut.
6. Bake the Cakes: Divide the batter evenly among the pans (about 510 g per pan). Bake for 20 minutes until golden at the edges and a toothpick comes out clean. Cool in the pans for 20 minutes, then on wire racks.
7. Make the Frosting: Beat butter and cream cheese until smooth. Add vanilla, coconut extract, salt, and coconut milk. Slowly beat in confectioners’ sugar until fluffy.
8. Assemble the Cake: Spread raspberry preserves between cake layers. Frost the outside with coconut cream cheese frosting. Press shredded coconut all over for that snowball look.

Tips for the Perfect Coconut Cake

• Room temperature ingredients make for a smoother batter and frosting.
• Use a serrated knife to level the cake layers if needed.
• Chill the cake briefly before serving for clean slices.
• Decorate with edible flowers or raspberries for extra flair.

A Slice of My Baking Story

This cake came to life for my niece’s winter birthday bash—she requested “something pink, snowy, and full of frosting.” I got a little carried away with the coconut (in the best way), and the result was a cake that quickly became a family favorite. Now, it’s a must-make whenever we need something stunning and sweet.

What to Serve With It

Serve this beauty with sparkling rosé, chamomile tea, or a vanilla almond latte. It’s also perfect with a scoop of raspberry sorbet or alongside fresh berries.

How to Store Leftovers

Leftovers can be kept covered in the fridge for up to 4 days. The cake stays moist thanks to the coconut oil and preserves. For the best flavor, let slices sit at room temperature for 15–20 minutes before enjoying them.

FAQs

Can I make the cake layers ahead of time?

Yes! Bake the layers a day ahead and wrap them tightly in plastic. Store at room temperature or freeze.

Can I use sweetened shredded coconut?

Sure—it’ll make the cake a bit sweeter and slightly denser.

Is this a good cake for decorating?

Absolutely. The frosting is stable and spreadable, and the shredded coconut hides imperfections like a charm.

Can I substitute another berry preserve?

Yes—try strawberry or blackberry for a similar effect.

This Coconut Snowball Cake with raspberry swirls and coconut cream cheese frosting is everything you want in a showstopper dessert: stunning, flavorful, and made with love.

Raspberry Swirl Coconut Snowball Cake: A Layered Coconut Dream with Creamy Frosting

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• Author: Amanda Thompson
• Total Time: 1 hour 20 minutes (including cooling and assembly)
• Yield: 12 slices 1x
• Diet: Vegetarian

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Description

Raspberry Swirl Coconut Snowball Cake is a fluffy, layered vanilla-coconut cake filled with sweet raspberry preserves and covered in creamy coconut cream cheese frosting. With shredded coconut pressed onto the outside for a snowy finish, this stunning dessert is perfect for birthdays, holidays, or any occasion that calls for elegance and indulgence.

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Ingredients

Scale 1x2x3x

For the Coconut Cake:

• 2 1/2 cups all-purpose flour

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 3/4 tsp salt

• 1/2 cup unsalted butter, softened

• 1 1/2 cups granulated sugar

• 1 tsp vanilla extract

• 1 1/2 tsp coconut extract

• 1/4 tsp almond extract

• 6 egg whites

• 1 cup canned coconut milk

• 1/2 cup sour cream

• 1/3 cup unrefined coconut oil, melted

• 1 cup unsweetened shredded coconut

For the Frosting & Filling:

• 1 cup unsalted butter, room temperature

• 8 oz cream cheese, room temperature

• 1 tsp vanilla extract

• 1/4 tsp salt

• 1/2 tsp coconut extract

• 3 tbsp canned coconut milk

• 4 1/2 cups confectioners’ sugar

• 1/2 cup raspberry preserves

• 2 cups shredded coconut (for decorating)

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Instructions

1. Prep Oven & Pans:
   Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans.

2. Mix Dry Ingredients:
   In a bowl, sift flour, baking powder, baking soda, and salt.

3. Cream Butter & Sugar:
   In a large bowl, beat butter until smooth. Add sugar and beat on high for 2 minutes. Mix in vanilla, coconut, and almond extracts.

4. Add Egg Whites:
   Reduce mixer speed and add egg whites in three additions, mixing well between each.

5. Combine Wet & Dry:
   Mix coconut milk with sour cream. Add flour and coconut milk mixture alternately to the batter. Fold in melted coconut oil and shredded coconut.

6. Bake Cake Layers:
   Divide batter evenly among pans. Bake 20 minutes or until golden and a toothpick comes out clean. Cool in pans for 20 minutes, then transfer to wire racks.

7. Make Frosting:
   Beat butter and cream cheese until smooth. Add vanilla, coconut extract, salt, and coconut milk. Gradually beat in confectioners’ sugar until fluffy.

8. Assemble Cake:
   Spread raspberry preserves between layers. Frost the outside with coconut frosting and press shredded coconut onto the surface for a snowball effect.

Notes

Use room temperature ingredients for best results.

Level cake layers with a serrated knife if needed.

Chill cake briefly before slicing for cleaner presentation.

Edible flowers or fresh raspberries make a stunning garnish.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baked
• Cuisine: American