Raspberry Coconut Snowball Cake

Byarlo Jack

Raspberry Coconut Snowball Cake is a dreamy, elegant dessert that combines bright raspberry flavor with the soft sweetness of coconut in every bite. This cake has a beautiful snowy appearance thanks to its fluffy coconut exterior, while the inside stays moist, tender, and filled with creamy raspberry goodness. It’s the perfect showstopper for holidays, winter celebrations, birthdays, or any occasion where you want a dessert that looks stunning but tastes even better. The combination of tart berries, soft cake layers, and rich coconut cream creates a refreshing yet indulgent dessert everyone will love.

Ingredients

  • 2 ½ cups cake flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ cups sugar
  • ½ cup softened butter
  • ½ cup oil
  • 4 egg whites
  • 1 ½ cups buttermilk
  • 1 tbsp vanilla extract
  • 1 cup shredded coconut

Raspberry Filling

  • 2 cups fresh or frozen raspberries
  • ¼ cup sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

Coconut Cream Frosting

  • 8 oz cream cheese, softened
  • ½ cup butter, softened
  • 3 cups powdered sugar
  • ½ cup coconut cream
  • 2–3 cups shredded coconut for coating

Instructions

Begin by preparing the raspberry filling. Add raspberries, sugar, lemon juice, and cornstarch to a saucepan over medium heat. Stir gently as it thickens into a glossy, jam-like consistency, then let it cool completely.
For the cake, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream butter, oil, and sugar until light and fluffy. Add the egg whites one at a time, then mix in the vanilla. Alternate adding the dry ingredients with buttermilk until the batter is smooth. Fold in shredded coconut. Divide the batter between two greased cake pans and bake at 350°F for 25–28 minutes or until a toothpick comes out clean. Let the cakes cool completely before frosting.
Prepare the coconut frosting by beating butter and cream cheese until creamy, then slowly adding powdered sugar. Mix in coconut cream until smooth and fluffy.
To assemble, place one cake layer down, spread a generous layer of raspberry filling in the center, and top with the second layer. Frost the entire cake with the coconut cream mixture, ensuring smooth, thick coverage. Finally, press shredded coconut all around the cake to create the signature “snowball” coating. Chill at least one hour before serving.

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You Must Know

Make sure the raspberry filling is completely cooled before layering—this prevents the filling from leaking and keeps the cake stable. Chilling the final cake helps the coconut coating stick better and enhances the flavor.

Storage Tips

Store the cake covered in the refrigerator for up to four days. The flavors deepen as it chills. You can also freeze unfrosted cake layers for up to two months and assemble later.

Ingredient Substitutions

Use strawberry or mixed berry filling if raspberries aren’t available. Replace coconut cream with heavy cream or whipped topping in the frosting. Swap buttermilk for milk mixed with a teaspoon of vinegar.

Serving Suggestions

Serve with fresh raspberries, a drizzle of raspberry sauce, or a scoop of vanilla ice cream. This cake pairs perfectly with tea, chai, or a lightly sweetened latte.

Cultural and Historical Context

Snowball-style desserts have long been a winter favorite across Europe and North America, inspired by snowy landscapes and festive celebrations. The combination of coconut and berries adds both tropical and seasonal flair, blending classic holiday traditions with modern flavors.

Seasonal Adaptations

Use fresh raspberries in summer, frozen berries in winter, or add a hint of lemon zest in spring for brightness. For a holiday version, add a touch of almond extract to the frosting.

Pro Tips

Level your cake layers before assembling to keep the snowball shape clean. Chill the frosting for 10 minutes before using for easier spreading. For extra flavor, brush cake layers lightly with raspberry syrup.

Chef’s Special Tip

Fold a handful of finely chopped white chocolate into the frosting for a velvety, luxurious finish that complements the coconut beautifully.

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Conclusion

Raspberry Coconut Snowball Cake is a stunning, flavorful dessert that delivers elegance, texture, and irresistible sweetness in every bite. With its soft coconut finish and bright raspberry center, it’s a memorable treat perfect for celebrations and cozy moments alike.

FAQs

Can I use store-bought raspberry jam?
Yes, just warm and thicken it slightly if it’s too runny.

Is this cake very sweet?
The coconut balances the sweetness, while raspberries add tartness for a perfect blend.

Can I make this cake ahead?
Absolutely, the flavor improves as it chills overnight.

Can I use boxed cake mix?
Yes, a white or coconut cake mix works great with homemade filling and frosting.

Can I make this dairy-free?
Use dairy-free butter, vegan cream cheese, and coconut milk in place of cream.