Go Back
–+ servings
Raspberry Surprise Coconut Snowball Cake

Raspberry Surprise Coconut Snowball Cake

This Raspberry Surprise Coconut Snowball Cake features layers of raspberry filling and creamy coconut frosting, perfect for any dessert lover.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Inactive Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 1 Cake
Calories 420 kcal

Equipment

  • Stand Mixer
  • 9-inch round cake pans
  • parchment paper
  • wire rack
  • Spouted Measuring Cup
  • rubber spatula
  • Serrated knife

Ingredients
  

Coconut Cake

  • 2.5 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.75 teaspoon salt
  • 0.5 cup unsalted butter softened to room temperature
  • 1.5 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1.5 teaspoons coconut extract
  • 0.25 teaspoon almond extract
  • 6 large egg whites lightly beaten until foamy
  • 1 cup canned coconut milk
  • 0.5 cup sour cream at room temperature
  • 0.33 cup unrefined coconut oil liquified
  • 1 cup unsweetened shredded coconut

Coconut Cream Cheese Frosting

  • 1 cup unsalted butter at room temperature
  • 8 ounces cream cheese at room temperature
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon salt
  • 0.5 teaspoon coconut extract
  • 3 tablespoons canned coconut milk
  • 4.5 cups confectioners' sugar
  • 0.5 cup raspberry preserves
  • 2 cups shredded coconut for decorating

Instructions
 

Coconut Cake

  • Preheat oven to 350 degrees (F). Grease three 9-inch round cake pans, line with parchment paper, and set aside.
  • In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  • Beat the butter on medium-high speed until smooth and creamy, about 1 minute.
  • Gradually add the sugar and beat on high speed for 2 minutes until light and fluffy.
  • Beat in the vanilla extract, coconut extract, and almond extract.
  • Reduce the speed to low and add in the beaten egg whites in three additions, beating well after each.
  • Combine the coconut milk and sour cream in a spouted measuring cup and mix until combined.
  • On low speed, alternately add the flour mixture and coconut milk mixture in three additions, beginning and ending with the flour.
  • Add in the coconut oil and beat until just combined.
  • Fold in the unsweetened shredded coconut.
  • Divide the batter among the prepared pans and smooth the tops.
  • Bake for 20 minutes until lightly brown and a toothpick comes out clean.
  • Cool the cakes in the pans for 20 minutes before inverting onto cooling racks to cool completely.

Coconut Cream Cheese Frosting

  • Beat the butter and cream cheese until smooth, about 2 minutes.
  • Beat in the vanilla, salt, coconut extract, and coconut milk.
  • Gradually add sifted confectioners' sugar, beating well with each addition.
  • Increase speed to high and beat until fluffy.

Assembly

  • Trim the domed part off the top of each cake layer.
  • Spread 1 cup of frosting on top of the first layer, then add ¼ cup of raspberry preserves.
  • Repeat the layering process with the next layer.
  • Spread all remaining frosting over the cake top and sides.
  • Press shredded coconut around the sides and sprinkle on top.
  • Allow cake to set for 30 minutes before slicing.

Notes

Decorate with edible flowers or fresh raspberries for a beautiful presentation.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 56gProtein: 4gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 75mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 45gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Keyword Cake, Coconut, Cream Cheese Frosting, dessert, Layered Cake, Raspberry
Tried this recipe?Let us know how it was!