Description
Raspberry Swirl Coconut Snowball Cake Recipe — a moist coconut milk cake with ruby raspberry preserves and whipped cream frosting, perfect for breakfast and weekend brunch. Makes 10 servings in 55 minutes with 11 simple ingredients.
Ingredients
For making the delicious Ice-cream Snowballs with Coconut Swirl that are made of raspberry, you‘ll require:
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened butter (softened)
- 1 cup of sugar granulated
- 2 large eggs
- 1 cup coconut milk
- 1 cup of sweetened coconut that has been shredded
Raspberry Swirl
- 1 cup of raspberry preserves (slightly warmed up to make it easier to swirl)
Frosting
- 2 cups of whipped cream (stabilized or purchased from a store)
- 1 cup of shredded sweetened coconut (for decoration)
Instructions
How to Make Raspberry Swirl Coconut Snowball Cake
Take these easy steps to make the perfect Ice-cream Snowballs with a Raspberry Swirl:
Step 1: Preheat and Prepare
The oven should be heated until 350 degrees Fahrenheit (175 degrees C). Grease and dust the inside of a round cake pan of 9 inches to avoid sticking.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl mix in the flour baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large bowl of mixing beat the sugar and butter until they are light and fluffy. It takes around 2 to 3 minutes using the aid of an electric mixer.
Step 4: Add Eggs and Coconut Milk
Incorporate eggs one at a time and mix thoroughly following each addition. After that, slowly add the coconut milk and mix until completely in.
Step 5: Combine Wet and Dry Ingredients
Slowly and gradually add slowly the dried ingredients to the ingredients and stir gently until all of it is. Add the chopped coconut for added texture and flavor.
Step 6: Swirl in the Raspberry Preserves
Put the batter inside the cake pan. Place the preserved raspberry mixture over the top. Gently swirl it around in the batter with the toothpick or knife.
Step 7: Bake the Cake
Bake in the oven that is preheated for 30 to 35 minutes, up to the point that a toothpick placed in the center of the cake comes out clean. The cake should fully cool before frosting.
Step 8: Frost and Decorate
Spread the frosting of the whipped cream all over the cool cake. Sprinkle shreds of coconut on top of the cake to give the appearance of snowballs.
Notes
- Refrigerator (assembled cake): Cover the topped cake with a domed cake keeper or invert a large bowl over the plate to protect the whipped cream. Store on the middle shelf of the fridge at 35–38 °F for up to 3 days. The whipped cream holds its shape best during the first 2 days, so plan to add a fresh coconut garnish before re-serving if the flakes soften. Keep away from strong-smelling foods like onions, as the cream absorbs odors quickly.
- Freezer (un-topped cake): Double-wrap the fully cooled, un-topped cake in plastic wrap and then heavy-duty aluminum foil. Place inside a freezer-safe zip-top bag and press out excess air. Label with the bake date and freeze at 0 °F or below for up to 2 months. Thaw overnight in the refrigerator for 8 hours before adding whipped cream and coconut. According to food storage guidelines, cakes maintain peak quality within this window.
- Oven reheat: Preheat your oven to 300 °F. Place an un-topped cake wedge on a parchment-lined baking sheet and warm for 8 minutes until the crumb is just heated through. This gentle temperature prevents the edges from drying out while reviving the soft, moist texture of the coconut milk crumb. Remove, let rest for 2 minutes, then add a dollop of fresh whipped cream and a pinch of toasted coconut right before eating.
- Microwave reheat: Place a single un-topped wedge on a microwave-safe plate and cover loosely with a damp paper towel. Microwave on 50% power for 25 seconds, check, and add another 10 seconds if needed. The damp towel prevents the cake’s surface from getting rubbery. Avoid reheating wedges that already have whipped cream on them, as the cream will melt into the cake. Top with fresh cream and coconut after warming.
- Air fryer reheat: Preheat your air fryer to 280 °F. Place an un-topped cake wedge in the basket—do not stack—and heat for 3 minutes. The circulating air crisps the exterior lightly while keeping the inside moist, creating a pleasant textural contrast. Let the wedge cool for 1 minute on a plate before topping with whipped cream and shredded coconut. This method works especially well for frozen wedges: add 2 extra minutes from frozen.
- Prep Time: 20
- Cook Time: 35
- Category: Breakfast
Nutrition
- Serving Size: 10 servings
- Calories: 378 calories
- Sugar: 34g
- Sodium: 392mg
- Fat: 18g
- Saturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 58mg