Snowball Cake with Coconut and Raspberry Swirl (Print version)

A soft coconut layer cake with raspberry jam swirls, fluffy frosting, and a snowy shredded coconut coating.

# Ingredients:

For the cake

01 - 2 1/2 cups (300 g) all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon fine salt
04 - 1 cup (226 g) unsalted butter, softened
05 - 1 1/2 cups (300 g) granulated sugar
06 - 4 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 1/2 teaspoon coconut extract
09 - 1 cup (240 ml) full-fat canned coconut milk, stirred smooth
10 - 1/2 cup (160 g) thick raspberry preserves, warmed slightly

For the frosting and coating

11 - 1 cup (226 g) unsalted butter, softened
12 - 4 cups (480 g) powdered sugar, sifted if lumpy
13 - 1/4 cup (60 ml) full-fat canned coconut milk, plus more as needed
14 - 1 teaspoon vanilla extract
15 - 1/2 teaspoon coconut extract
16 - 1/4 teaspoon fine salt
17 - 2 1/2 cups (210 g) sweetened shredded coconut
18 - 1/2 cup (60 g) fresh raspberries, for garnish optional

# Instructions:

01 - Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment, and lightly flour the sides.
02 - In a medium bowl, whisk the flour, baking powder, and salt until evenly combined. Set aside.
03 - Beat the butter and granulated sugar on medium-high speed for 3-4 minutes, until pale and fluffy. Beat in the eggs one at a time, then mix in vanilla and coconut extract.
04 - Add the flour mixture in three additions, alternating with the coconut milk. Mix on low just until combined after each addition, scraping the bowl as needed.
05 - Divide the batter between the pans. Dot the tops with warmed raspberry preserves and swirl gently with a butter knife, keeping the streaks visible.
06 - Bake for 28-32 minutes, until the tops spring back and a toothpick inserted near the center comes out clean. Cool in the pans for 10 minutes, then turn out onto racks and cool completely.
07 - Beat the butter until creamy. Add powdered sugar in batches, then beat in coconut milk, vanilla, coconut extract, and salt until fluffy. Add a little more coconut milk if needed for spreading.
08 - Place one cooled cake layer on a plate and spread with frosting. Add the second layer, frost the top and sides, then press shredded coconut over the cake. Garnish with raspberries if using and chill 45 minutes before slicing.

# Good to know:

01 - Best sliced after a short chill, then served slightly cool.
02 - Use thick raspberry preserves for the cleanest swirl.
03 - Room-temperature butter and eggs help the batter mix evenly.

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