Raspberry Swirl Coconut Snowball Cake
Ingredients:
2 cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large egg whites
1 teaspoon vanilla extract
1 cup coconut milk
1½ cups shredded coconut
For the Raspberry Filling:
1½ cups fresh raspberries
¼ cup sugar
1 teaspoon cornstarch
1 tablespoon water
For the Frosting:
2 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup shredded coconut (for coating)
Directions:
Preheat oven to 350°F (175°C). Grease and flour a round cake pan.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy.
Add egg whites one at a time, mixing well. Stir in vanilla extract.
Alternate adding the dry ingredients and coconut milk, mixing until combined.
Fold in shredded coconut, then pour the batter into the prepared pan.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
In a small saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring, until thickened. Let cool.
Slice the cake in half and spread the raspberry filling between layers.
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Frost the cake.
Sprinkle with shredded coconut and shape into a dome. Chill before serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 380 kcal | Servings: 8
Tips:
Use frozen raspberries if fresh ones aren’t available, but thaw and drain them first.
Chilling the cake before slicing makes for cleaner layers and better presentation.
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