Raspberry Coconut Snowball Cake

Step-by-step instructions

Preheat your oven to 350°F (175°C) and grease and flour two round cake pans.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
In a larger bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
Add the eggs one at a time, ensuring to mix well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture and coconut milk to the butter mixture, alternating between the two, and mix until just combined.
Gently fold in the fresh raspberries, taking care not to break them up.
Pour the batter evenly into the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in their pans for 10 minutes, then transfer to wire racks to cool completely.
Once cooled, generously top with shredded coconut before serving.

Best ways to enjoy it

When it comes to serving Raspberry Coconut Snowball Cake, there are endless possibilities. For a chic presentation, consider dusting the top with powdered sugar right before serving for a snowy effect. Pair slices with a dollop of whipped cream and a few extra raspberries for that gourmet touch. This cake also shines at brunches, where it can be enjoyed alongside mimosas or a refreshing fruit salad.

Storage and reheating tips

To keep your Raspberry Coconut Snowball Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to savor it longer, wrap the slices in plastic wrap and freeze for up to three months. Thaw overnight in the refrigerator before enjoying. Always ensure that any leftovers are handled safely to prevent spoilage.

Practical cooking tips

Here are some professional tips to ensure your cake turns out perfectly:

Make sure your butter is softened to room temperature for easy creaming with the sugar.
Don’t overmix once you add the flour and milk; gentle mixing ensures a lighter cake.
Choose ripe raspberries—this will enhance the flavor and sweetness of your cake. If using frozen raspberries, fold them in straight from the freezer to prevent them from bleeding too much color into the batter.

Creative twists

Think about taking your Raspberry Coconut Snowball Cake in new directions! You could add lime zest for a citrusy zing or switch up the nuts by folding in chopped pecans or walnuts for crunch. If you’re feeling adventurous, try using passion fruit puree instead of coconut milk for a tropical flair or incorporate chocolate chips for a decadent touch.

Your questions answered

How long does it take to prepare this cake?

The preparation time is about 20 minutes, while baking takes 25-30 minutes. Including cooling, you can expect to dedicate around 1.5 hours before serving.

Can I use frozen raspberries in this recipe?

Yes, but for the best results, add them directly from the freezer to prevent them from becoming mushy.

How can I make this recipe gluten-free?

To make it gluten-free, substitute an all-purpose gluten-free flour blend in place of regular flour while ensuring to include a binder like xanthan gum if your flour doesn’t already contain it.

What’s the best way to layer the cake if I want to make it taller?

If you desire a more towering cake, simply double the recipe and bake the layers separately. You can also bake a single layer and slice it in half when it cools. Just be sure to use enough frosting between layers to support the height!