Description
If you’re looking for a stunning dessert that combines elegance with delightful flavors, this Snowball Cake Recipe featuring raspberry and coconut is a must-try! With its light and fluffy texture, this cake is perfect for any occasion—be it a spring picnic or a family gathering. The beautiful layers of vanilla batter swirled with warm raspberry preserves and coated in sweet shredded coconut create a feast for the eyes and palate. Not only is it easy to prepare, but it also allows for creative variations. Impress your guests and loved ones with this vibrant dessert that’s sure to become a favorite!
Ingredients
Scale
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1½ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- ½ cup raspberry preserves (slightly warmed)
- 2 cups sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and grease and dust a dome pan.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream the butter and sugar until fluffy in a separate bowl.
- Add eggs one at a time along with vanilla extract, mixing well.
- Alternate adding dry ingredients and milk to the butter mixture until just combined.
- Pour half of the batter into the pan, add warmed raspberry preserves, top with remaining batter, and swirl gently.
- Bake for 45–55 minutes until a toothpick comes out clean.
- Let cool before transferring to a wire rack; coat with shredded coconut.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg