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Slice of coconut cake on a white plate with a fork on the side.

Raspberry Swirl Coconut Snowball Cake

Ashley Manila
This ultra moist coconut cake is layered with raspberry filling and creamy coconut cream cheese frosting, and then coated in a thick layer of shredded coconut! Make it a showstopper by decorating with edible flowers or fresh raspberries. A must try for raspberry coconut lovers!
5 from 2 votes
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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

Ingredients
 

For the Coconut Cake:

  • 2 and 1/2 cups (310 grams) all-purpose flour
  • 1 Tablespoon (13 grams) baking powder
  • 1/2 teaspoon (2 grams) baking soda
  • 3/4 teaspoon (4 grams) salt
  • 1/2 cup (113 grams) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (298 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 and 1/2 teaspoons coconut extract
  • 1/4 teaspoon almond extract
  • 6 large egg whites, lightly beaten until foamy on top
  • 1 cup (227 grams) canned coconut milk
  • 1/2 cup (113 grams) sour cream, at room temperature
  • 1/3 cup (67 grams) unrefined coconut oil, liquified
  • 1 cup (54 grams) unsweetened shredded coconut

For the Coconut Cream Cheese Frosting:

  • 1 cup (226 grams) unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon coconut extract
  • 3 Tablespoons canned coconut milk
  • 4 and 1/2 cups (510 grams) confectioners' sugar
  • 1/2 cup raspberry preserves
  • 2 cups (108 grams) shredded coconut, for decorating

Instructions
 

For the Coconut Cake:

  • Preheat oven to 350 degrees (F). Generously grease the bottom and sides of three 9-inch round cake pans; line with parchment paper rounds and set aside until needed. 
  • In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. 
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute.
  • Gradually add in the sugar. Once all of the sugar has been added, beat on high speed for 2 minutes. or 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 addition, and scraping down the sides and bottom of the bowl frequently.
  • In a spouted measuring cup, combine the coconut milk and sour cream. Mix until evenly combined.
  • On low speed, add the flour mixture in three additions, alternating it with the coconut milk/sour cream mixture, beginning and ending with the flour, and mixing until just combined.
  •  Add in the oil and beat until just combined. Using a rubber spatula, fold in the coconut, mixing just until combined. 
  • Divide the batter evenly among the prepared pans and smooth the tops. It should be around 510 grams of batter per pan. 
  • Bake for 20 minutes, or until lightly brown around the edges and a toothpick inserted in the center of the cakes comes out clean.
  • Cool the cakes in the pans places on a wire rack for 20 minutes. Then invert the cake layers onto cooling racks and cool completely.

For the Cream Cheese Frosting:

  • In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the butter and cream cheese on medium-high speed until completely smooth; about 2 minutes. 
  • Beat in the vanilla, salt, coconut extract, and coconut milk. 
  • Reduce the speed to low and gradually add the sifted confectioners' sugar, adding 1/4 cup at a time, and beating well before adding the next addition.  
  • Once all of the ingredients have been incorporated, increase the speed to high and beat for 2 minutes, or until super fluffy. 

Assembly:

  • Using a long, serrated knife, trim any domed part off the top of each cake layer. If there's no dome, simply skip this step. 
  • Place one cake layer on a large plate or cake stand. Spread 1 cup of the frosting on top of the cake, covering it completely. Then spread a 1/4 cup of raspberry preserves on top of the frosting.
  • Top with another cake layer, and repeat the layering process, ending with the last cake layer on top. Spread all remaining frosting over the top and sides of the cake. 
  • Using your hands, gently press shredded coconut around the sides of the cake. Then generously sprinkle any remaining coconut on top of the cake. 
  • Allow the cake to set for 30 minutes before slicing. Then slice and serve. 
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