Growing up, one of my grandmother’s signature summer desserts was her coconut snowball cake—a dreamy, cloud-like creation rolled in coconut flakes that shimmered in the sunlight. This modern twist, the raspberry coconut snowball cake, infuses that nostalgic treat with a tart raspberry swirl, adding vibrant color and a sweet tang that perfectly balances the creamy coconut base. It’s light, refreshing, and destined to be the showstopper of your next garden party or summer brunch.
Whether you’re a seasoned baker or just looking to impress guests, this raspberry coconut snowball cake is as fun to make as it is to eat!
Table of Contents
Why You’ll Love This Raspberry Coconut Snowball Cake
Visually stunning with its snowy coconut exterior and vibrant raspberry swirls inside, this cake is the ultimate crowd-pleaser. The light and refreshing whipped cream frosting make it ideal for spring and summer events. It’s also a make-ahead dream dessert that stores beautifully in the fridge, allowing you to enjoy hosting stress-free.
Prep & Cook Time
Prep Time: 25 minutes
Cook Time: 35 minutes
Cooling + Chilling: 2 hours
Total Time: About 3 hours
Ingredients
For the Cake
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ tsp coconut extract (optional but recommended)
½ cup full-fat coconut milk
¼ cup buttermilk
½ cup raspberry preserves (seedless if preferred)
For the Whipped Frosting
2 cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
For Assembly
2½ cups sweetened shredded coconut
Extra raspberry preserves for drizzling (optional)
Fresh raspberries and mint leaves for garnish
Instructions
1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition, then stir in the vanilla and coconut extracts. Alternate adding dry ingredients and coconut milk/buttermilk to the creamed mixture, beginning and ending with the dry. Pour half the batter into the prepared pan, dollop half the raspberry preserves, and gently swirl with a knife. Add the remaining batter and swirl in the rest of the preserves.
2. Bake & Cool
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn onto a wire rack to cool completely.
3. Whip the Frosting
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Be careful not to overbeat.
4. Assemble the Snowball Cake
Once the cake is cool, slice into two even layers. Spread a thin layer of whipped cream and a bit of raspberry preserves between the layers. Cover the entire cake with the remaining whipped cream. Press shredded coconut all over the cake—top and sides—until it resembles a snowball.
5. Decorate & Chill
Chill the cake for at least 1 hour to allow the flavors to set. Just before serving, garnish with fresh raspberries and mint leaves. For an extra pop of flavor, drizzle with additional raspberry preserves.
Tips & Tricks for Perfect Results
Use room temperature ingredients to ensure a smooth batter and even baking. Don’t over-swirl the raspberry preserves—gentle ribbons look prettier and add visual contrast. For best slicing results, chill the cake thoroughly before serving.
Variations
Add 1 teaspoon of lemon zest to the batter and frosting for a zesty twist. Swap raspberry preserves for pineapple to create a tropical piña colada vibe. Or bake in smaller dome molds for elegant individual servings.
Storage
Refrigerate your cake in an airtight container for up to 3 days. You can also freeze the unfrosted cake layers for up to one month. Just thaw before frosting and assembling.
Perfect For
This cake is ideal for baby showers, Easter brunches, bridal gatherings, garden parties, or Mother’s Day celebrations. Its light, fruity flavor and beautiful presentation make it perfect for any spring or summer event.
Nutritional Information (Per Serving)
Each slice contains approximately 480 calories, 32 grams of total fat (22 grams saturated), and 110 milligrams of cholesterol. You’ll also get around 180 milligrams of sodium, 42 grams of carbohydrates, 2 grams of fiber, 28 grams of sugar, and 4 grams of protein. It contributes modestly to your daily intake of vitamin C (4%), calcium (6%), and iron (8%).
External Resources
Check out these helpful reads and recipe ideas:
10 Light Summer Cakes Perfect for Brunch
How to Make Whipped Cream That Holds Up
Coconut Desserts That’ll Transport You to the Tropics
5 Cake Decorating Tips for Beginners
Join the Conversation!
Have you tried this raspberry coconut snowball cake? I’d love to hear how it turned out! Snap a photo and tag #KitchenScroll on Instagram or leave a comment below with your favorite variation.
Print
Raspberry Coconut Snowball Cake : A Summer Bliss
- Total Time: About 3 hours (Cooling + Chilling: 2 hours)
Description
Growing up, one of my grandmother’s signature summer desserts was her coconut snowball cake—a dreamy, cloud-like creation rolled in coconut flakes that shimmered in the sunlight
Ingredients
For the Cake
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ tsp coconut extract (optional but recommended)
½ cup full-fat coconut milk
¼ cup buttermilk
½ cup raspberry preserves (seedless if preferred)
For the Whipped Frosting
2 cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
For Assembly
2½ cups sweetened shredded coconut
Extra raspberry preserves for drizzling (optional)
Fresh raspberries and mint leaves for garnish
Instructions
1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition, then stir in the vanilla and coconut extracts. Alternate adding dry ingredients and coconut milk/buttermilk to the creamed mixture, beginning and ending with the dry. Pour half the batter into the prepared pan, dollop half the raspberry preserves, and gently swirl with a knife. Add the remaining batter and swirl in the rest of the preserves.
2. Bake & Cool
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn onto a wire rack to cool completely.
3. Whip the Frosting
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Be careful not to overbeat.
4. Assemble the Snowball Cake
Once the cake is cool, slice into two even layers. Spread a thin layer of whipped cream and a bit of raspberry preserves between the layers. Cover the entire cake with the remaining whipped cream. Press shredded coconut all over the cake—top and sides—until it resembles a snowball.
5. Decorate & Chill
Chill the cake for at least 1 hour to allow the flavors to set. Just before serving, garnish with fresh raspberries and mint leaves. For an extra pop of flavor, drizzle with additional raspberry preserves.
Notes
Use room temperature ingredients to ensure a smooth batter and even baking. Don’t over-swirl the raspberry preserves—gentle ribbons look prettier and add visual contrast. For best slicing results, chill the cake thoroughly before serving.
- Prep Time: 25
- Cook Time: 35
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 480 kcal
- Sugar: 28g
- Fat: 32g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 110mg
Keywords: Raspberry Swirl Coconut Snowball Cake Recipe
