Description
Raspberry Coconut Snowball Cake is a delightful dessert featuring a moist coconut cake layered with fresh raspberry filling and frosted with a creamy coconut buttercream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsweetened shredded coconut
- ½ cup unsalted butter (softened)
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh raspberries
- ½ cup granulated sugar (for filling)
- 1 tablespoon cornstarch
- 1 cup unsalted butter (for frosting, softened)
- 4 cups powdered sugar
- 1 teaspoon coconut extract
- 1–2 tablespoons heavy cream
Instructions
- Preheat the Oven: Preheat to 350°F (175°C).
- Prepare the Cake Batter: Cream together butter and sugar, then add eggs and vanilla.
- Combine Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a separate bowl.
- Mix Wet Ingredients: Alternate adding dry ingredients and buttermilk to the butter mixture. Fold in shredded coconut.
- Bake the Cake: Divide batter into two greased 9-inch round cake pans and bake for 30 minutes.
- Prepare the Raspberry Filling: Cook raspberries, sugar, and cornstarch in a saucepan until thickened.
- Cool the Cakes: Let the cakes cool in pans for 10 minutes, then transfer to wire racks.
- Prepare the Frosting: Beat softened butter, add powdered sugar, coconut extract, and adjust consistency with heavy cream.
- Assemble the Cake: Frost one layer with raspberry filling, place the second layer on top, and frost the entire cake.
- Decorate: Garnish with fresh raspberries and shredded coconut.
Notes
- For a more intense coconut flavor, use coconut milk instead of buttermilk.
- Let the cake sit for a few hours before serving for improved flavor.
- Use room temperature ingredients for better integration.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg