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Snowball Cake Recipe – 7 Irresistible Reasons Recipe

Snowball Cake Recipe – 7 Irresistible Reasons Recipe
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5.2 from 25 reviews

This Raspberry Coconut Snowball Cake is a light, unfrosted swirl cake with layers of vanilla batter and raspberry preserves, all coated in sweet shredded coconut. Moist, fluffy, and perfect for spring gatherings, this showstopping dessert brings the beauty of coconut snowballs into a sliceable centerpiece.

Ingredients

For the Cake:

  • 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

For the Swirl:

  • ½ cup raspberry preserves (slightly warmed)

For the Coating:

  • 2 cups sweetened shredded coconut
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat the oven: Preheat oven to 350°F (175°C) and grease a 10-cup oven-safe dome pan or bowl; dust with flour.
  2. Prepare the batter: In a bowl, whisk flour, baking powder, and salt. In a separate bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla. Alternate adding the dry ingredients and milk to the butter mixture, mixing just until combined.
  3. Swirl and bake: Pour half the batter into the prepared pan. Dollop raspberry preserves on top, then cover with remaining batter. Swirl gently with a knife or skewer. Bake 45–55 minutes, or until a toothpick comes out clean.
  4. Cool and coat: Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Brush the cake with water or syrup, if needed, and press coconut all over to coat. Dust with powdered sugar if desired. Slice and enjoy!

Notes

  • Don’t over-swirl the preserves—less mixing gives a more distinct ribbon pattern.
  • For mini versions, use cupcake molds and reduce baking time to 18–22 minutes.

Nutrition

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