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Raspberry Surprise Coconut Snowball Cake

Raspberry Surprise Coconut Snowball Cake

Indulge in the Raspberry Surprise Coconut Snowball Cake, a tropical delight featuring moist coconut layers and tangy raspberry filling.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour or cake flour for a lighter texture
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 0.5 cups Unsalted Butter softened
  • 1 cups Granulated Sugar
  • 1 teaspoon Vanilla Extract or almond extract
  • 1 teaspoon Coconut Extract crucial for flavor
  • 0.5 teaspoon Almond Extract
  • 4 large Egg Whites beaten until foamy
  • 1 cups Canned Coconut Milk
  • 0.5 cups Sour Cream or Greek yogurt
  • 0.5 cups Coconut Oil melted
  • 1 cups Unsweetened Shredded Coconut
For the Frosting
  • 8 ounces Cream Cheese softened
  • 0.5 cups Unsalted Butter softened
  • 2 cups Confectioners' Sugar
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Coconut Extract
For the Filling
  • 1 cups Raspberry Preserves or any fruit preserve
For Decorating
  • 1 cups Shredded Coconut for decorating

Equipment

  • Stand Mixer
  • cake pans
  • Mixing bowls
  • measuring cups
  • Whisk
  • Spatula

Method
 

Baking Instructions
  1. Preheat oven to 350°F (175°C) and prepare three 9-inch round cake pans.
  2. Sift together flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar in a stand mixer until light and fluffy.
  4. Mix in vanilla, coconut, almond extracts and beaten egg whites.
  5. Combine coconut milk and sour cream, then mix with the butter and flour mixtures alternately.
  6. Fold in melted coconut oil and shredded coconut until just combined.
  7. Divide batter among the prepared pans and bake for about 20 minutes.
  8. Cool cakes in pans for 20 minutes, then transfer to wire racks to cool completely.
  9. Beat cream cheese and butter together until smooth, mixing in extracts.
  10. Sift in confectioners' sugar until fluffy and smooth.
  11. Trim domed tops of cooled cakes. Layer frosting and raspberry preserves between them.
  12. Spread remaining frosting over top and sides of the cake, then press shredded coconut around it.
  13. Let the cake set for 30 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Ensure ingredients are at room temperature for the best results. Store leftovers in an airtight container in the fridge.

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