raspberry coconut snowball cake! The very name conjures up images of winter wonderlands, fluffy snowdrifts, and the sweet, tangy burst of summer raspberries nestled within a gentle coconut embrace. This raspberry coconut snowball cake isn’t just a dessert; it’s a memory waiting to be made, a comfort when the days are short, and a delightful surprise for your loved ones. Inspired by my grandmother’s love for both raspberries and coconut, this cake is a tribute to her warm heart and comforting kitchen.
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Why You Will Love This raspberry coconut snowball cake Recipe
This recipe is more than just a dessert; it’s an experience. The combination of moist coconut cake, tangy raspberry filling, and sweet coconut coating is simply divine. It's easy to make, using readily available ingredients, and it's absolutely perfect for any occasion, big or small. Plus, the "snowball" appearance makes it incredibly festive and fun. Think of it: a little burst of sunshine even on the cloudiest day! It offers a delicious flavor with minimal effort.
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Plus, this cake is incredibly versatile. You can easily adapt the recipe to suit your dietary needs or preferences. Think of using gluten free flour, or adding lemon zest. It’s a cake that you can really make your own.
Ingredients Needed for This raspberry coconut snowball cake Recipe
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup full-fat coconut milk
For the Raspberry Filling:
- 12 ounces fresh or frozen raspberries (if frozen, thaw and drain)
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
For the Coconut Coating:
- 4 cups sweetened shredded coconut
- 1/2 cup powdered sugar
- 1/4 cup melted coconut oil (optional, for extra moisture)
How to Make This raspberry coconut snowball cake Recipe
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 30 35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Raspberry Filling: While the cake is baking, prepare the raspberry filling. In a medium saucepan, combine the raspberries, sugar, and lemon juice. Bring to a boil over medium heat, then reduce heat and simmer for 5 7 minutes, or until the raspberries have broken down and the mixture has thickened slightly.
- Thicken the Filling: In a small bowl, whisk together the cornstarch and 1 tablespoon of water to form a slurry. Add the slurry to the raspberry mixture and stir constantly until the filling thickens, about 1 minute. Remove from heat and let cool completely.
- Assemble the Cake: Once the cake is completely cool, cut it into small squares or rectangles.
- Coat with Raspberry Filling: Spread a thin layer of the raspberry filling over each cake square.
- Prepare Coconut Coating: In a large bowl, combine the shredded coconut and powdered sugar. If desired, drizzle in the melted coconut oil for extra moisture and mix well.
- Roll in Coconut: Roll each cake square in the coconut mixture, pressing gently to help the coconut adhere.
- Chill and Serve: Chill the raspberry coconut snowball cake for at least 30 minutes before serving. This allows the filling to set and the flavors to meld together.
How to Serve This raspberry coconut snowball cake Recipe
These delightful snowballs are perfect served chilled. Consider arranging them on a pretty platter for a party or gathering. You can dust them with a bit more powdered sugar for an extra snowy effect. They pair beautifully with a cup of herbal tea or a scoop of vanilla ice cream. Or, if you're feeling fancy, try serving them with a drizzle of white chocolate ganache. Serve alongside other delicious treats featured on Recipescharming.com!
How to Store This raspberry coconut snowball cake Recipe
To keep your raspberry coconut snowball cake fresh, store them in an airtight container in the refrigerator. They will keep for up to 3 4 days. You can also freeze them for longer storage. Wrap each snowball individually in plastic wrap and then place them in a freezer safe bag or container. They can be frozen for up to 2 3 months. When ready to eat, thaw them in the refrigerator overnight.
Tips to Make This raspberry coconut snowball cake Recipe
- Don't overmix the cake batter. Overmixing will result in a tough cake.
- Make sure the cake is completely cool before frosting and coating. Otherwise, the frosting will melt and the coconut won't adhere properly.
- If the coconut seems dry, add a tablespoon of melted coconut oil at a time until it reaches your desired consistency.
- For a stronger raspberry flavor, use a raspberry jam in addition to or instead of the fresh raspberries.
- If you are using frozen raspberries, make sure to drain them well before using. Excess moisture will make the filling too runny.
Helpful Notes for This raspberry coconut snowball cake Recipe
High quality unsweetened shredded coconut can elevate the texture and flavor. Avoid the super fine dessicated variety. As an alternative to coconut milk, if you are in a pinch, consider using whole milk with a teaspoon of coconut extract. Do not skimp on the cooling time. If you are short on time, you can place the cake in the freezer to accelerate the cooling process.
Variation of This raspberry coconut snowball cake Recipe
For a seasonal twist, try using cranberries instead of raspberries during the holidays. A lemon zest is a great addition, adding a subtle zing. To make a chocolate version, add 1/4 cup of cocoa powder to the cake batter. You can also dip the snowballs in melted white chocolate before coating them in coconut for an extra layer of sweetness.
Conclusion
This raspberry coconut snowball cake is more than just a recipe; it's a little bit of magic in every bite. The combination of flavors and textures is simply irresistible, and the festive presentation makes it perfect for any occasion. I hope you enjoy making and sharing this delightful treat with your loved ones. Give this raspberry coconut snowball cake recipe a try and you don't be disappointed! Feel free to leave a comment below with your questions and experiences.
Raspberry Coconut Snowball Cake: The Easiest Recipe EVER
A moist coconut cake with a tangy raspberry filling, rolled in sweet shredded coconut. This Raspberry Coconut Snowball Cake is the perfect festive dessert for any occasion.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 24 snowballs
Category: Dessert
Cuisine: American
Nutrition:
Protein: 2g
Carbs: 35g
Fat: 12g
Ingredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup full-fat coconut milk
- For the Raspberry Filling:
- 12 ounces fresh or frozen raspberries (thawed and drained if frozen)
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- For the Coconut Coating:
- 4 cups sweetened shredded coconut
- 1/2 cup powdered sugar
- 1/4 cup melted coconut oil (optional)
Instructions
- 1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- 3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- 4. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- 5. Bake for 30 35 minutes, or until a wooden skewer inserted into the center comes out clean.
- 6. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- 7. While the cake is baking, prepare the raspberry filling. In a medium saucepan, combine the raspberries, sugar, and lemon juice. Bring to a boil, then reduce heat and simmer for 5 7 minutes, or until the raspberries have broken down.
- 8. In a small bowl, whisk together the cornstarch and 1 tablespoon of water to form a slurry. Add the slurry to the raspberry mixture and stir until the filling thickens, about 1 minute. Remove from heat and let cool completely.
- 9. Once the cake is completely cool, cut it into small squares or rectangles.
- 10. Spread a thin layer of the raspberry filling over each cake square.
- 11. In a large bowl, combine the shredded coconut and powdered sugar. If desired, drizzle in the melted coconut oil for extra moisture and mix well.
- 12. Roll each cake square in the coconut mixture, pressing gently to help the coconut adhere
- 13. Chill for at least 30 minutes before serving.