Raspberry Swirl Snowball Cake (Print Version)
Soft coconut dessert swirled with raspberry, topped with creamy frosting and shredded coconut for a snowball-like look.
# Ingredients:
→ Cake Base
01 -
1 cup sweetened shredded coconut
02 -
2 large eggs
03 -
1 cup granulated sugar
04 -
½ teaspoon salt
05 -
1 cup coconut milk
06 -
2 cups all-purpose flour
07 -
2 teaspoons baking soda
08 -
½ cup butter, softened
→ Raspberry Swirl
09 -
1 cup raspberry preserves, gently warmed
→ Frosting
10 -
1 cup shredded coconut for topping
11 -
2 cups stabilized whipped cream
# Steps:
01 -
Heat your oven to 350°F (175°C). Grease a 9-inch round pan and dust it with a bit of flour.
02 -
Stir together the flour, baking soda, and salt in a medium-sized bowl.
03 -
Whip the butter and sugar for a couple of minutes until fluffy. Crack in the eggs one by one and slowly add the coconut milk.
04 -
Carefully mix the dry ingredients into the wet mixture. Toss in the shredded coconut and stir gently.
05 -
Spread the batter in the pan. Swirl the warm raspberry preserves through it using a knife. Bake for around 30-35 minutes and check if it’s done.
06 -
Once the cake is cool, cover it with whipped cream and sprinkle the shredded coconut on top.
# Helpful Notes:
01 -
Let ingredients sit at room temperature before starting. Don’t overmix, so the cake stays soft and airy.