Snowball Cake Coconut Raspberry (Print Version)
Light cake with raspberry swirl, covered in coconut for a sweet, festive treat everyone will love.
# Ingredients:
→ Cake Base
01 -
315 grams all-purpose flour
02 -
6 grams baking powder
03 -
3 grams fine salt
04 -
170 grams unsalted butter, softened
05 -
300 grams granulated sugar
06 -
3 large eggs
07 -
15 millilitres vanilla extract
08 -
240 millilitres whole milk
→ Swirl Layer
09 -
120 grams raspberry preserves, slightly warmed
→ Coating
10 -
160 grams sweetened shredded coconut
11 -
Powdered sugar, for dusting (optional)
# Instructions:
01 -
Preheat oven to 175°C. Grease a 10-cup oven-safe dome pan or bowl, then dust lightly with flour.
02 -
In a medium bowl, thoroughly whisk together the flour, baking powder, and salt.
03 -
In a large mixing bowl, beat the softened butter and granulated sugar until pale and fluffy.
04 -
Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla extract.
05 -
Mix in the flour mixture and milk in alternating batches, starting and ending with flour. Stir until just combined to maintain tenderness.
06 -
Pour half the batter into the prepared pan, smoothing the top. Spoon warmed raspberry preserves over the batter. Top with remaining batter and gently swirl through with a knife or skewer.
07 -
Bake for 45 to 55 minutes, or until a skewer inserted in the centre emerges clean.
08 -
Let the cake rest in the pan for 10 minutes, then invert onto a wire rack and allow to cool completely.
09 -
Lightly brush the cooled cake with water or simple syrup if the surface is dry. Firmly press shredded coconut over the exterior to adhere. Optionally, dust the top with powdered sugar.
10 -
Cut into portions with a sharp knife and serve as desired.
# Notes:
01 -
Ensure the raspberry preserves are gently warmed for easier swirling and distribution within the cake.
02 -
Complete cooling before coating is essential to prevent coconut from melting or sliding.