Raspberry Swirl Coconut Snowball Cake
Raspberry Swirl Coconut Snowball Cake is a tropical treat that combines luscious raspberry swirls with fluffy coconut cake for a delightful dessert experience. Perfect for summer barbecues or cozy gatherings, this cake not only tastes heavenly but also looks stunning on any dessert table. With a burst of flavor in every bite, it’s an easy-to-make recipe that promises to impress your guests and create lasting memories.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup full-fat coconut milk
- 3 large eggs
- 1 cup fresh raspberries
- 1 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix coconut milk and eggs until smooth; then combine with dry ingredients.
- Gently fold in fresh raspberries and half of the shredded coconut.
- Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks. Once cooled, layer with whipped cream or frosting and coat with remaining coconut.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 278
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 67mg