I’ll never forget the first time I laid eyes on a raspberry swirl cake at a neighbor’s picnic. While the adults chatted about whatever adults talk about, I was in TOTAL awe of the vibrant colors and swirling patterns—a masterpiece that could’ve been on a magazine cover. That day, I snuck a piece, and let me tell ya, it was a flavor explosion!
The juicy raspberry and rich coconut danced together like old friends, and I knew I had to put my spin on it. Fast forward to me, a little older and a LOT more donut cravings, making this Raspberry Swirl Coconut Snowball Cake while my dog Luna barked at a squirrel and my kid somehow spilled juice all over the math homework.
But the chaos makes the best memories, right? This cake? It’s SO GOOD it’s worth every bit of mess you make.
Why You’ll Love This Recipe
- Quick & Easy: 30-35 minutes in the oven—perfect for a last-minute bake.
- Kid-Approved: My kids practically inhale it, proving to be a real crowd-pleaser!
- Budget-Friendly: Simple ingredients that won’t break the bank.
- Comfort Food: The coconut and raspberry combo hits you right in the feels, evoking nostalgia every bite.
- UNREAL Decorations: Just wait until you see the fluffy whipped cream and coconut sprinkle finish!
This isn’t just your standard cake; it’s a whole vibe wrapped in sweetness!
Ingredients Needed
For the Cake Base:
- 2 cups all-purpose flour: Good ol’ kitchen staple!
- 2 teaspoons baking powder: That little boost for lift.
- 1/2 teaspoon salt: Brings all those flavors alive.
- 1/2 cup unsalted butter, softened: Make it creamy for that dreamy texture.
- 1 cup granulated sugar: You know I’m all about that sweetness.
- 2 large eggs: Just room temp, please! They’ll blend so much easier.
- 1 cup coconut milk: Rich flavor—yum!
- 1 cup shredded sweetened coconut: ‘Cause we love coconut here!
For Swirling and Topping:
- 1 cup raspberry preserves, slightly warmed: Makes it easier to swirl—trust me on this one!
- 2 cups whipped cream: Get some stabilized or just go for store-bought if time’s tight.
- 1 cup shredded sweetened coconut for decoration: The final touch that makes it a showstopper!
How to Make This Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Then grab a round 9-inch cake pan and give it a light greasing and flouring. You want to make sure your cake pops right out post-bake!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This combo is essential for that airy texture. Set it aside and go ahead and get your mixing shoulders ready!
Step 3: Cream the Butter and Sugar
In a large bowl, cream together the butter and sugar until it’s light and fluffy—think creamy clouds! Then add the eggs, beating them in one at a time. Slowly pour in the coconut milk and mix until it’s all well-blended and smells UNREAL.
Step 4: Combine Dry and Wet
Gradually add your dry ingredient mixture to the wet, stirring until just combined. It’s okay if it’s a little lumpy—nobody likes over-mixed cakes. Stir in that shredded coconut next; you’re almost there!
Step 5: Layer the Magic
Pour half of your batter into the prepared pan. Next, spread half of the warmed raspberry preserves over the batter, creating a fruity love layer. Pour the remaining batter over that and then swirl everything together gently with a knife or toothpick.
Step 6: Bake Away
Pop it in the oven for 30-35 minutes or until a wooden skewer comes out clean. Let the cake cool completely in the pan—don’t rush this part; cake waiting is no fun!
Step 7: Frost and Finish
Once it’s cooled, whip up that cream until stiff peaks form (or take the easier route with store-bought). Frost your cooled cake generously; finish it off with a sprinkle of shredded coconut for that pretty touch!
How to Store It & Expert Tips
How to Store It
To keep this beauty fresh, store any leftovers in an airtight container in the fridge for up to five days. Want to keep it longer? It freezes well too—just wrap it tightly and freeze for up to three months. Just thaw it overnight in the fridge before serving.
Expert Tips
- Easier Swirling: Warm the raspberry preserves for a smoother swirl.
- Flavor Boosters: Add a splash of vanilla extract to the cake batter for extra depth.
- Substitutions: No coconut milk? Regular milk works too, but you’ll lose some of that tropical essence.
Conclusion
And there you have it, friends! This Raspberry Swirl Coconut Snowball Cake is more than just a dessert; it’s a treat that unites folks around the table and brings back sweet memories. Trust me; this recipe works wonders. If you loved it, give it a star rating and drop a comment below. Share it with your cousin who never shows up empty-handed! Did you add your own spin? I wanna hear it!
FAQ Section
Can I use fresh raspberries instead of preserves?
Real talk: You can, but the cake will be less sweet and have a different texture. Preserves give that gooey magic.
How do I stabilize whipped cream?
Here’s the deal: mix a little powdered sugar with the cream, or use a stabilizer like cornstarch—it’ll hold its shape much better!
Why is my cake sinking in the middle?
Well, it might’ve been underbaked or overmixed. Keep an eye on that skewer test and remember, soft mixing is key!
If your sweet tooth isn’t done yet, my Coconut Macaroons are absolute chaos in the best way. Happy baking, friends!
Raspberry Swirl Coconut Snowball Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare a round 9-inch cake pan by greasing and flouring it.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then slowly mix in the coconut milk.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Stir in the shredded coconut.
- Pour half of the batter into the prepared pan, followed by half of the warmed raspberry preserves. Pour the remaining batter over that and swirl gently with a knife or toothpick.
- Bake for 30-35 minutes or until a wooden skewer comes out clean. Allow to cool completely in the pan.
- Once cooled, whip the cream until stiff peaks form or use store-bought. Frost the cooled cake and sprinkle with shredded coconut.
