Snowball Cake Coconut Raspberry

Snowball cake is the showstopper I always bring out for birthdays and special winter gatherings. A soft vanilla cake marbled with raspberry and finished with a snowy coconut coat, it has delighted every guest and brought back a wave of childhood nostalgia each time I slice into it.

The first time I made Snowball cake for my grandmother’s birthday, it disappeared so quickly that even the most dedicated chocolate lovers wanted more. It has been a beloved tradition in our house ever since.

Ingredients

• All purpose flour: makes up the foundation of the cake look for flour with a finely milled texture for a tender crumb
• Baking powder: guarantees a light and fluffy rise check the expiry date for freshness
• Salt: sharpens all the flavors use fine sea salt for even distribution
• Unsalted butter: allows control over saltiness and gives a rich taste make sure it is truly room temperature for best blending
• Granulated sugar: adds sweetness and helps with structure use pure cane sugar if possible
• Eggs: provide structure and moisture choose fresh large eggs for the best lift
• Vanilla extract: builds deep aroma pure vanilla gives the cake a richer flavor than imitation
• Whole milk: delivers extra moistness and a tender bite opt for full fat for best results
• Raspberry preserves: creates a vibrant swirl in the center gently warm for easier swirling select a brand with high fruit content
• Sweetened shredded coconut: forms that classic snowy coat try to get soft moist flakes instead of dry shreds
• Powdered sugar: is optional yet gives a magical snowy dusting sift before using for the lightest finish

Instructions

Prepare the Pan:

Make sure your oven is at 350 degrees Fahrenheit and grease a 10 cup dome pan or oven safe mixing bowl then dust evenly with flour for easy removal after baking

Mix the Dry Ingredients:

In a medium bowl whisk together flour baking powder and salt for a uniform blend so the leavening is well distributed

Cream the Butter and Sugar:

In a large bowl cream the butter and sugar until the mixture is light and fluffy this aerates the batter and gives the cake its soft texture

Add Eggs and Vanilla:

Beat in the eggs one by one until well combined then mix in the vanilla extract for maximum flavor

Combine Wet and Dry:

Alternately add the dry mixture and the milk to the creamed butter mix beginning and ending with flour stir only enough to blend so the cake stays tender

Layer and Swirl:

Pour half the batter into your prepared pan then spoon the raspberry preserves in dollops over the top cover with the remaining batter and use a knife or skewer to gently swirl so you get pretty ribbons without over mixing

Bake and Cool:

Transfer to the oven and bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean cool in the pan for 10 minutes before turning onto a rack to finish cooling

Coat with Coconut:

If the cake seems dry brush it lightly with water or simple syrup then gently press sweetened coconut flakes over the entire surface letting them stick to the cake on all sides finish with a dusting of powdered sugar for that classic snowball look then slice and enjoy

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The coconut is my favorite ingredient because it transforms a simple cake into something wintery and magical. My daughter loves pressing the flakes on together which has turned the cake into a yearly family event.

Storage Tips

Keep the snowball cake in an airtight container at room temperature for up to three days. If you want it to last longer wrap tightly in plastic and refrigerate for up to a week. Let the cake come to room temperature before serving to bring out its full flavor and softness.

Ingredient Substitutions

If you are not a fan of raspberry try strawberry or apricot preserves for a different twist. For a dairy free version use plant based butter and almond milk. Unsweetened coconut can be swapped for sweetened to reduce the sugar but it needs a thin brush of syrup so it sticks nicely.

Serving Suggestions

Snowball cake looks stunning as a centerpiece for any winter celebration or afternoon tea. Top each slice with a scoop of vanilla or coconut ice cream for an extra decadent treat. A drizzle of melted jam over each slice makes dessert even more special.

Cultural and Historical Context

Coconut coated cakes have been favorites at Southern and holiday tables for decades. Snowball cake borrows from this nostalgic tradition plus the dome shape and powdered sugar nod to snowy childhood days. Each bite is a blend of homey comfort and party flair.

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This snowball cake is sure to delight everyone at your next winter gathering. Each slice is as beautiful as it is delicious.

Frequently Asked Questions

→ How do I get the swirl effect with raspberry preserves?

Dollop warmed raspberry preserves over half the batter and gently swirl using a knife or skewer before baking.

→ Can I use a regular cake pan instead of a dome pan?

Yes, a standard round or bundt pan can be used, though the shape will differ from the traditional snowball appearance.

→ What’s the best way to coat the cake in coconut?

Brush the cooled cake with water or syrup, then gently press shredded coconut over the entire surface for an even layer.

→ Is the powdered sugar coating necessary?

Powdered sugar is optional. It adds a festive look and a touch of extra sweetness but is not required for flavor.

→ How should this dessert be stored?

Store covered at room temperature for up to three days, or refrigerate to keep it fresh longer.