Cozy Raspberry Coconut Snowball Cake

One rainy afternoon in Portland, my neighbor Clara came by with her twin boys muddy boots, giggles, and all. We’d planned a casual baking day to cheer up the grey skies, and after rummaging through my pantry, we settled on making a Raspberry Coconut Snowball Cake. The name alone got the kids wide-eyed, and Clara, being a coconut fanatic, was instantly in.

As the butter softened and the oven preheated, her boys took turns swirling raspberry preserves into the batter like it was a magic potion. And for a moment, the dreary weather felt irrelevant, replaced by the scent of warm vanilla and the quiet hum of togetherness.

Another time, I brought this same Raspberry Coconut Snowball Cake to a spring baby shower for my cousin Aimee in Santa Fe. The pink raspberry ribbons running through the fluffy cake layers matched the baby-themed décor perfectly. Guests kept asking if it was store-bought always a good sign. The shredded coconut coating was like a gentle snow blanket, giving the cake a texture that stood out against the soft, melt-in-your-mouth crumb. Every slice felt festive, even under the New Mexican sun.

What I didn’t expect, though, was how this cake became a go-to comfort dessert for my brother’s vegan co-worker when I made a version with egg substitutes and plant-based milk. She said the raspberry gave her a taste of childhood jam sandwiches, and the coconut reminded her of Lunar New Year sweets back home in Singapore. Recipes travel far, don’t they? This one, especially, carries little memories in every bite.

Short Description

Raspberry Coconut Snowball Cake is a light, fluffy vanilla cake layered with raspberry preserves and coated in sweet shredded coconut. It’s a playful dessert with nostalgic charm, perfect for gatherings, gifts, or cozy afternoons.

Key Ingredients

For the Cake

• 2½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, room temperature
• 1½ cups granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk

For the Swirl

• ½ cup raspberry preserves, slightly warmed

For the Coating

• 2 cups sweetened shredded coconut
• Powdered sugar (optional)

Tools Needed

• Electric mixer or stand mixer
• Mixing bowls
• 9-inch loaf or bundt pan
• Rubber spatula
• Cooling rack
• Offset spatula or spoon
• Small saucepan (for warming preserves)

Cooking Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9-inch pan thoroughly and line the bottom with parchment paper if desired.

Step 2: Make the Batter
In a large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, combine flour, baking powder, and salt. Add the dry ingredients to the butter mixture alternately with milk, starting and ending with flour. Mix until just combined.

Step 3: Layer and Swirl
Pour half of the batter into the prepared pan and smooth it out. Spoon warmed raspberry preserves over the top. Add the remaining batter and gently swirl with a knife or skewer, being careful not to overmix.

Step 4: Bake and Cool
Bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack to cool completely.

Step 5: Coat and Finish
Once the cake is fully cooled, press shredded coconut all over the surface. Dust with powdered sugar if desired for an extra snow-kissed look.

Why You’ll Love This Recipe

Beautifully soft texture with a moist crumb

Sweet, tart raspberry swirls add flavor and color

Eye-catching coconut coating for fun presentation

Easy to prepare with basic ingredients

Versatile enough for brunches, birthdays, and holidays

Mistakes to Avoid & Solutions

Overmixing the batter
Overmixing can make the cake dense. Mix until ingredients are just combined. If unsure, finish folding by hand with a spatula.

Skipping the swirl step
If you skip swirling the preserves, the filling may sink or clump. Use a skewer to create soft figure-8 motions across the batter.

Using cold ingredients
Cold butter and eggs won’t blend properly. Ensure all ingredients are at room temperature for a smooth, uniform batter.

Adding coconut before the cake cools
The coating will melt if the cake is warm. Let it cool completely before adding the shredded coconut.

Baking too long
If the top browns too quickly but the center isn’t done, tent with foil and continue baking until a skewer comes out clean.

Serving and Pairing Suggestions

Serve with hot tea or raspberry lemonade

Pair with a dollop of whipped cream or a scoop of vanilla ice cream

Great addition to a spring brunch spread

Lovely as a teatime treat or afternoon snack

Display whole on a cake stand for potlucks or birthdays

Storage and Reheating Tips

Wrap tightly in plastic wrap and store at room temperature for up to 3 days

Refrigerate if room is warm, up to 5 days

To freeze, wrap in foil and freeze up to 2 months

Thaw at room temperature, then gently re-fluff coconut if needed

Avoid microwaving; serve at room temperature for best texture

FAQs

1. Can I use fresh raspberries instead of preserves?
You can, but they may release too much moisture. If using fresh, mix with a little sugar and cornstarch to thicken.

2. Is it possible to make this gluten-free?
Yes! Substitute with a 1:1 gluten-free flour blend. Check baking time, as it may vary slightly.

3. Can I toast the coconut for a nuttier flavor?
Definitely. Toast it lightly in a pan or oven for a golden, crisp finish.

4. How can I make this dairy-free?
Use plant-based butter and milk alternatives like almond or oat milk. Ensure the preserves are also dairy-free.

5. Can I turn this into cupcakes?
Yes, divide batter into lined muffin tins and bake at 350°F for 20–25 minutes. Swirl raspberry on top of each cup.

Tips & Tricks

Warm the preserves slightly for easier swirling

Use a serrated knife for clean slices through the coconut

If the coconut doesn’t stick well, lightly brush cake with syrup or extra preserves

For a holiday twist, sprinkle edible glitter or crushed freeze-dried raspberries on top

Want extra richness? Add a tablespoon of sour cream to the batter

Recipe Variations

Lemon-Raspberry Snowball Cake
Add 1 tablespoon of lemon zest to the batter and swap vanilla for lemon extract. The lemon brightens the raspberry beautifully.

Chocolate-Raspberry Version
Replace ½ cup of flour with unsweetened cocoa powder. Use chocolate chips in the batter for a decadent touch.

Vegan Coconut Raspberry Cake
Use flax eggs (1 tbsp flax + 3 tbsp water per egg), plant-based milk, and vegan butter. Keep the rest of the steps the same.

Pineapple Coconut Twist
Replace the preserves with crushed pineapple (drained) and add ¼ teaspoon almond extract. The coconut pairs beautifully with tropical fruit.

Berry Medley Swirl
Mix raspberry with a spoonful of blueberry or blackberry preserves for a deeper berry flavor and color contrast.

Final Thoughts

The joy of making Raspberry Coconut Snowball Cake often unfolds in shared kitchens be it with friends, family, or even a couple of curious kids in rain boots. It’s a dessert that invites creativity with its bright swirls and snow-dusted finish, yet feels simple and heartfelt in its construction. No flashy tricks, no obscure ingredients just time, a spoon, and good company.

And every time I bring it to the table, it sparks conversations. Someone always leans in for a second slice, someone asks what the secret is (it’s the raspberry, always), and someone ends up texting later for the recipe. To me, that’s how cakes live beyond the oven through memories, moments, and people.