Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert
Indulge in the delightful experience of making this Raspberry Coconut Snowball Cake, a showstopper dessert that’s perfect for any celebration. With its fluffy vanilla batter swirled with tangy raspberry preserves and enveloped in a sweet coconut coating, this cake is both visually stunning and incredibly easy to prepare. Whether you’re hosting a spring gathering or just looking for a cozy dessert to brighten up your weeknight, this recipe will quickly become a family favorite. Ready to impress your guests? Let’s get started!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- ½ cup raspberry preserves (slightly warmed)
- 2 cups sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and grease your dome pan, dusting it with flour.
- In one bowl, whisk together flour, baking powder, and salt. In another bowl, cream the butter and sugar until fluffy.
- Add eggs one at a time along with the vanilla extract. Alternate adding dry ingredients and milk until just combined.
- Pour half the batter into the pan, dollop warmed raspberry preserves on top, then cover with remaining batter and swirl gently.
- Bake for 45-55 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
- Once cooled, brush water or syrup on top and press sweetened coconut over it.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 310
- Sugar: 26g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg