Dreamy Raspberry Swirl Coconut Snowball Cake

There’s something about coconut cakes that instantly takes me back to my grandmother’s kitchen. She always had a way of making cakes that looked simple but tasted like magic. One winter, when I was about twelve, she baked a towering coconut cake for a family gathering. That first bite was pure bliss: soft crumb, creamy frosting, and a hint of tropical coconut that felt like sunshine in the middle of January.

Fast forward to today, and I wanted to recreate that same feeling but with a playful twist. I added a raspberry swirl through the layers, creating a bright pop of color and tangy flavor to balance the sweetness of coconut. My kids call it the “snowball cake” because of the fluffy coconut coating, and every time I serve it, I can see their eyes light up just like mine did years ago.

Dreamy Raspberry Swirl Coconut Snowball Cake has become a little family tradition of our own, one that feels special but is surprisingly simple to pull together.

Short Description

A light and fluffy coconut cake with a swirl of tangy raspberry preserves, frosted with creamy coconut frosting and covered in snowy shredded coconut. Perfect for celebrations or cozy family gatherings.

Key Ingredients

For the Cake

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup coconut milk

For the Raspberry Swirl

• ½ cup raspberry preserves
• 1 tablespoon lemon juice

For the Frosting

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons coconut milk

For the Topping

• 2 cups shredded coconut
• Fresh raspberries (optional)

Tools Needed

• Two 9-inch round cake pans
• Electric mixer or stand mixer
• Mixing bowls
• Rubber spatula
• Whisk
• Offset spatula for frosting
• Parchment paper

Cooking Instructions

Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar
In a large mixing bowl, beat softened butter and sugar until pale and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla and coconut extract.

Step 4: Combine the Batter
Alternate adding the dry ingredients and coconut milk into the butter mixture, beginning and ending with the dry ingredients. Mix until just combined do not overmix.

Step 5: Add Raspberry Swirl
Divide the batter evenly between pans. In a small bowl, mix raspberry preserves with lemon juice. Drop spoonfuls over the batter and swirl gently with a knife.

Step 6: Bake the Cakes
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool completely on a wire rack.

Step 7: Make the Frosting
Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla and coconut milk. Beat until fluffy.

Step 8: Assemble and Decorate
Spread frosting between layers, then cover the entire cake. Press shredded coconut onto the frosting and garnish with fresh raspberries if desired.

Troubleshooting tip: If cakes dome too much, trim the tops for even stacking.

Why You’ll Love This Recipe

Light, fluffy crumb with tropical coconut flavor

Bright raspberry swirl for a tangy surprise

Creamy frosting that isn’t overly sweet

Looks impressive but easy enough for home bakers

Perfect for birthdays, holidays, or Sunday dessert

Mistakes to Avoid & Solutions

Mistake 1: Overmixing the batter
This can make the cake dense.
Solution: Mix only until ingredients are combined.

Mistake 2: Not swirling the raspberry enough
Without proper swirling, the preserves clump in one spot.
Solution: Use a butter knife to create gentle figure-eights through the batter.

Mistake 3: Using cold cream cheese
Cold cream cheese leads to lumpy frosting.
Solution: Always bring cream cheese and butter to room temperature.

Mistake 4: Skipping parchment paper
Cakes may stick to the pan.
Solution: Line pans with parchment for easy removal.

Mistake 5: Adding too much coconut on top
This can overwhelm the flavor.
Solution: Press lightly and evenly for a snowy look without excess.

Serving and Pairing Suggestions

Slice and serve as a show-stopping centerpiece for parties.

Pair with hot tea, coffee, or sparkling water with lime.

For a festive touch, serve plated with extra raspberries on the side.

Works beautifully as a buffet dessert or a plated birthday cake.

Storage and Reheating Tips

Store covered in the refrigerator for up to 4 days.

Freeze unfrosted cake layers wrapped tightly for up to 2 months.

Thaw cakes overnight in the refrigerator before frosting.

Serve chilled or let sit at room temperature for 20 minutes for the best texture.

FAQs

1. Can I use fresh raspberries instead of preserves?
Yes, but cook them into a quick sauce with sugar and lemon juice first to prevent excess moisture.

2. Can this cake be made ahead?
Yes, bake the layers a day in advance and frost before serving.

3. What if I don’t like coconut milk?
You can substitute whole milk, though the flavor will be less tropical.

4. How do I prevent the cake from drying out?
Avoid overbaking and store it covered in the fridge.

5. Can I make this into cupcakes?
Yes, bake in a lined muffin tin for 18–20 minutes and swirl in a teaspoon of raspberry preserves per cupcake.

Tips & Tricks

Chill the frosted cake for 20 minutes before adding coconut to make it stick better.

Use sweetened shredded coconut for more flavor, unsweetened for a lighter version.

If you want brighter swirls, warm the preserves slightly before adding.

Recipe Variations

Lemon Coconut Cake: Replace raspberry swirl with lemon curd for a citrusy twist.

Chocolate Coconut Cake: Add ½ cup cocoa powder to the batter and use chocolate ganache instead of raspberry swirl.

Pineapple Coconut Cake: Replace raspberry preserves with crushed pineapple for a tropical variation.

Final Thoughts

This Raspberry Swirl Coconut Snowball Cake is the kind of dessert that sparks smiles before anyone even takes a bite. The snowy coconut topping gives it a festive charm, while the hidden raspberry swirls inside make every slice feel like a little surprise.

Baking this cake always reminds me that the best desserts are the ones that feel both familiar and fresh. It’s not just a cake it’s a memory in the making, a centerpiece that invites people to gather around and share joy. If you give it a try, don’t be surprised when it disappears faster than you expected.