Raspberry Coconut Snowball Cake—light, fluffy, and snowy with coconut, with a sweet-tart raspberry surprise inside.
🛒 Ingredients
For the cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- ½ cup butter (softened)
- 2 eggs
- 1 tsp vanilla extract
- ½ cup milk
- ½ cup shredded coconut (optional but recommended)
Raspberry filling
- 1 ½ cups fresh or frozen raspberries
- 3–4 tbsp sugar (adjust to taste)
- 1 tsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water (slurry)
Frosting & coating
- 2 cups whipped cream (or whipped topping)
- 1 ½–2 cups shredded coconut (unsweetened or sweetened)
👨🍳 Instructions
1. Bake the cake
- Preheat oven to 180°C (350°F).
- Grease and line an 8-inch round cake pan.
- Mix flour, baking powder, and salt.
- In another bowl, beat butter + sugar until fluffy.
- Add eggs one by one, then vanilla.
- Alternate adding dry ingredients and milk.
- Stir in coconut (optional).
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool completely.
2. Make raspberry filling
- Heat raspberries, sugar, and lemon juice in a pan.
- Cook until berries break down.
- Add cornstarch slurry and stir until thick.
- Cool completely.
3. Assemble the cake
- Slice cake horizontally into 2 layers.
- Spread raspberry filling on bottom layer.
- Place top layer back on.
4. Frost & decorate
- Cover cake with whipped cream evenly.
- Press shredded coconut all over the cake until fully coated.
- Chill for at least 2 hours (important for texture).
❄️ Serving tip
Slice gently—inside you’ll see a soft white “snowball” look with a bright raspberry center.
🍓 Optional upgrades
- Add white chocolate drizzle on top
- Mix coconut milk into the batter for extra coconut flavor
- Add fresh raspberries on top for decoration
If you want, I can also turn this into a no-bake version, a cupcake version, or a restaurant-style tall layered cake.
