A Raspberry Swirl Coconut Snowball Cake sounds like a decadent treat with a perfect balance of sweet, tart, and coconut flavors! The raspberry swirl adds a refreshing fruitiness that pairs beautifully with the tropical coconut, while the soft cake holds everything together in a moist, flavorful bite. Here’s a delicious recipe that you can try!
Raspberry Swirl Coconut Snowball Cake
Ingredients:
For the Cake:
- 1 box (15.25 oz) white cake mix (or you can use a homemade cake recipe)
- 1/2 cup unsweetened coconut flakes (plus extra for topping)
- 1/2 cup coconut milk (or regular milk if preferred)
- 1/4 cup vegetable oil or melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, for added flavor)
For the Raspberry Swirl:
- 1 cup fresh raspberries (or frozen, thawed)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)
For the Coconut Snowball Topping:
- 1 1/2 cups shredded sweetened coconut flakes (for coating)
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions:
1. Prepare the Raspberry Swirl:
- Cook the raspberries: In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture starts to bubble (about 5 minutes).
- Thicken the mixture: Stir in the cornstarch-water mixture, and cook for another minute or two until it thickens into a syrupy consistency.
- Cool: Remove from heat and let the raspberry sauce cool to room temperature.
2. Prepare the Cake Batter:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
- Mix the cake batter: In a large mixing bowl, prepare the cake batter according to the box instructions, adding the coconut milk, vegetable oil (or melted butter), eggs, vanilla extract, and almond extract (if using). Beat until smooth.
- Add coconut: Stir in the shredded coconut flakes until evenly distributed throughout the batter.
- Swirl the raspberry: Pour half of the batter into the prepared cake pan. Then, drizzle half of the cooled raspberry mixture over the batter. Use a butter knife or skewer to swirl the raspberry sauce through the batter. Repeat the process with the remaining batter and raspberry sauce.
- Bake: Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top.
- Cool: Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
3. Prepare the Coconut Snowball Topping:
- Whip the cream: In a medium bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating whipped cream. If you’re using coconut cream, chill the coconut cream and beat it in the same way.
- Coat with coconut flakes: Spread a thin layer of whipped cream on the cooled cake. Then, gently press shredded coconut flakes into the whipped cream on all sides to coat the cake.
- Chill: Refrigerate the cake for at least an hour so the whipped cream sets and the coconut topping sticks.
4. Serve and Garnish:
- Once chilled, garnish with additional raspberry sauce on top of the coconut-covered cake for extra color and flavor.
- Slice and serve chilled. Enjoy the delightful combination of coconut and raspberry in every bite!
Tips:
- Make it a layered cake: For a more dramatic effect, you can split the cake into two layers and fill it with whipped cream and raspberry sauce before coating it with coconut.
- Use coconut flakes: For the topping, you can use unsweetened coconut flakes if you prefer less sweetness.
- Frozen raspberries: If fresh raspberries aren’t available, frozen raspberries work perfectly as well. Just make sure to thaw and drain them before cooking.
- Vegan option: If you want a dairy-free version, substitute the heavy cream with coconut cream and use egg replacements in the cake batter.
This Raspberry Swirl Coconut Snowball Cake is a showstopper, combining the tropical sweetness of coconut with the tartness of raspberry in a fluffy, creamy, and delightful dessert. Perfect for any occasion or just when you want to indulge in something special!