Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert
Indulge in the delightful Snowball Cake, a stunning raspberry coconut dessert that brings together light, fluffy layers of vanilla cake and sweet raspberry preserves. Coated with shredded coconut, this cake is not only visually captivating but also perfect for any spring celebration or gathering. With its moist texture and vibrant flavors, it’s bound to impress your guests and become a favorite in your dessert repertoire.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves about 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter (room temperature)
- 1½ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- ½ cup raspberry preserves (slightly warmed)
- 2 cups sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10-cup dome pan and dust with flour.
- In one bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the butter until fluffy; gradually add sugar.
- Beat in eggs one at a time, followed by vanilla extract.
- Alternate adding dry ingredients and milk to the butter mixture until just combined.
- Pour half the batter into the pan, dollop with raspberry preserves, then cover with remaining batter and swirl gently.
- Bake for 45–55 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan before transferring to a wire rack.
- Once cooled, brush with water or syrup and coat with shredded coconut.
Nutrition
- Serving Size: 1 slice (approximately 98g)
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg