Fluffy Raspberry Swirl Coconut Snowball Cake

Raspberry Swirl Coconut Snowball Cake came into my kitchen on a pale winter morning when the fields outside were dusted with frost and the dogs refused to stay out longer than a few minutes.

I had planned to bake something simple, but a half jar of raspberry preserves sat on the counter from breakfast toast, catching the light just enough to change my plans. My husband was already warming his hands around a mug of coffee, and the radio hummed softly with the local weather report as I reached for the mixing bowls.

Raspberry Swirl Coconut Snowball Cake slowly took shape as the house filled with familiar sounds. Butter creamed against sugar, eggs tapped gently on the counter, and coconut milk waited nearby, promising something soft and mild.

I could hear our neighbor’s truck passing on the road, heading toward town, while one of the dogs curled up under the kitchen table, clearly prepared for a long baking session. The raspberries added a welcome contrast, bright and slightly tart, breaking through the calm sweetness of coconut.

Raspberry Swirl Coconut Snowball Cake finished baking just as the sun reached the back windows. The layers cooled on the rack while I swept the floor and set out plates, already imagining the swirl hidden inside. It felt like the kind of cake meant to be sliced slowly, shared over quiet conversation, and enjoyed without hurry.

Short Description

Raspberry Swirl Coconut Snowball Cake is a light coconut cake with ribbons of raspberry swirl, layered with creamy frosting and coated in fluffy shredded coconut for a soft, snowy finish.

Key Ingredients

For the Cake

• 2½ cups all purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup coconut milk

For the Raspberry Swirl

• ½ cup raspberry preserves
• 1 tablespoon lemon juice

For the Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons coconut milk

For the Topping

• 2 cups shredded coconut
• Fresh raspberries, optional

Tools Needed

• Two 9 inch round cake pans
• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Whisk
• Knife for swirling
• Cooling rack

Cooking Instructions

Step 1: Prepare the Oven and Pans.
Preheat the oven to 350°F. Grease two 9 inch round cake pans and line the bottoms with parchment paper for easy release.

Step 2: Mix the Dry Ingredients.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside so the leavening is evenly distributed.

Step 3: Cream the Butter and Sugar.
In a large bowl, beat the butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes. The mixture should look pale and airy.

Step 4: Add Eggs and Extracts.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts until fully blended.

Step 5: Combine Wet and Dry Ingredients.
Alternate adding the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined.

Step 6: Fill the Pans.
Divide the batter evenly between the prepared pans, smoothing the tops gently with a spatula.

Step 7: Create the Raspberry Swirl.
In a small bowl, stir the raspberry preserves with lemon juice. Drop spoonfuls over the batter and gently swirl with a knife, being careful not to overmix.

Step 8: Bake the Cakes.
Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean and the tops spring back lightly when touched.

Step 9: Cool Completely.
Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.

Step 10: Prepare the Frosting.
Beat the cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla and coconut milk until fluffy and spreadable.

Step 11: Assemble and Finish.
Spread frosting between the layers, then frost the outside of the cake. Press shredded coconut gently onto the sides and top. Garnish with fresh raspberries if desired.

Why You’ll Love This Recipe

Soft coconut crumb balanced by bright raspberry flavor

Simple ingredients with clear steps

Visually striking swirl inside each slice

Suitable for gatherings or quiet afternoons

Keeps well without drying out

Mistakes to Avoid & Solutions

Overmixing the batter
Too much mixing can make the cake dense instead of light.
Solution: Mix only until ingredients are just combined.

Swirling too deeply
Over-swirling blends the raspberry completely into the batter.
Solution: Use gentle, shallow motions with the knife.

Frosting warm layers
Warm cakes cause frosting to melt and slide.
Solution: Cool layers fully before assembling.

Dry cake layers
Overbaking removes moisture from the crumb.
Solution: Check doneness at 25 minutes and remove promptly.

Serving and Pairing Suggestions

Slice and serve slightly chilled for clean cuts

Pair with herbal tea or lightly sweetened coffee

Serve on a cake stand for gatherings

Add fresh berries on the side for balance

Storage and Reheating Tips

Store covered in the refrigerator for up to 4 days

Let slices sit at room temperature before serving

Avoid microwaving to preserve texture

Freeze unfrosted layers tightly wrapped for up to 2 months

FAQs

1. Can I use frozen raspberries instead of preserves?
No. Frozen berries release too much liquid and affect the swirl.

2. Can this cake be made ahead?
Yes. Bake the layers one day ahead and frost the next day.

3. Can I use sweetened coconut milk?
Unsweetened coconut milk is recommended to control sweetness.

4. Why did my cake sink slightly?
Opening the oven too early or underbaking can cause sinking.

5. Can I make this as a sheet cake?
Yes. Use a 9 by 13 inch pan and bake for 35 to 40 minutes.

Tips & Tricks

Chill the cake briefly before applying coconut for cleaner edges

Use a light hand when pressing coconut onto frosting

Rotate pans halfway through baking for even layers

Recipe Variations

Lemon Raspberry Coconut Cake
Replace coconut extract with lemon extract and add 1 tablespoon lemon zest to the batter. Frost as directed.

Chocolate Coconut Raspberry Cake
Add ¼ cup cocoa powder to the flour mixture and increase coconut milk by 2 tablespoons.

Almond Coconut Raspberry Cake
Swap coconut extract for almond extract and garnish with sliced almonds instead of shredded coconut.

Final Thoughts

Raspberry Swirl Coconut Snowball Cake settles naturally into slower days, the kind where the kitchen stays quiet and the oven hums steadily in the background. The soft coconut crumb paired with the bright raspberry swirl brings a gentle lift of flavor that suits cool afternoons and the first signs of spring light.

Serving it rarely feels formal. A few slices on small plates, a neighbor lingering a little longer than planned, or an unhurried moment at the kitchen table all seem to fit easily around it. Each piece carries a sense of care and color, leaving behind a calm pause that stretches well beyond the last crumb.