Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pan thoroughly.
- Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl.
- In another large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring they’re well incorporated. Add in the vanilla extract.
- Gradually mix the dry ingredients into the butter mixture, alternating with the coconut milk. Be careful not to overmix—stop when just combined.
- Gently fold in the raspberries and shredded coconut until evenly distributed throughout the batter.
- Pour the batter into your prepared cake pan, smoothing the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to serve Raspberry Coconut Snowball Cake
This scrumptious cake can stand alone, but there are delightful ways to elevate it. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent experience. You might also consider a light drizzle of coconut glaze or a sprinkle of fresh raspberries on top for visual appeal. Pair with fresh fruit or a tropical fruit salad for a refreshing accompaniment.
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 extend its life, feel free to refrigerate it for up to a week. It can also be frozen for up to three months—just ensure it’s well-wrapped to prevent freezer burn. When you’re ready to enjoy it again, simply let it thaw in the fridge overnight or at room temperature for a few hours.
Helpful cooking tips
Here are a few tips to enhance your cake-making experience:
- Ensure your butter is softened for better incorporation, as this helps to create a lighter texture.
- Don’t skip the sifting of your dry ingredients—this prevents clumps and ensures an even cake structure.
- To make the cake more visually appealing, consider sprinkling extra shredded coconut on top before baking, giving it a lovely snowy contrast against the raspberries.
Creative twists
Want to experiment? Here are some variations to consider:
- Swap out raspberries for blueberries or chopped strawberries for a different fruity twist.
- Add lime zest to the batter for a tangy kick that pairs beautifully with coconut.
- For a chocolate lover’s version, fold in mini chocolate chips along with the raspberries.
FAQs
How long does it take to prepare this cake?
The total time for preparation and baking is roughly 1 hour, giving you a delightful treat that doesn’t take all day.
Can I substitute the eggs in this recipe?
Absolutely! For a vegan alternative, use flax eggs or commercial egg replacers in equal proportions to maintain moistness.
Is there a way to freeze the cake?
Yes, wrap slices well in plastic wrap or place in an airtight container and freeze for up to three months. Just let them thaw fully before serving.
Enjoy your baking adventure with Raspberry Coconut Snowball Cake!
