Raspberry Surprise Coconut Snowball Cake
May 09, 2025 06:40 AM
This ultra moist coconut cake is layered with raspberry filling and creamy coconut cream cheese frosting, and then coated in a thick layer of shredded coconut! Make it a showstopper by decorating with edible flowers or fresh raspberries. A must try for raspberry coconut lovers!
If you know me, you know that I absolutely love coconut cake! And with summer in the air, I wanted to share something light, pretty, and perfect for the new season. Enter this stunning coconut snowball cake!
The cake layers are moist and tender, and you can 100% taste the coconut flavor… but the cake doesn’t taste like tan lotion! It has just the right amount of coconut flavor.
I had some fresh flowers from my garden, so I topped the cake with a few massive blooms. But if flowers on dessert isn’t your thing, leave it plain! Or top with a mountain of fresh raspberries!
Ingredients:
For the Coconut Cake
- 2 and 1/2 cups (310 grams) all-purpose flour
- 1 Tablespoon (13 grams) baking powder
- 1/2 teaspoon (2 grams) baking soda
- 3/4 teaspoon (4 grams) salt
- 1/2 cup (113 grams) unsalted butter, softened to room temperature
- 1 and 1/2 cups (298 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 and 1/2 teaspoons coconut extract
- 1/4 teaspoon almond extract
- 6 large egg whites, lightly beaten until foamy on top
- 1 cup (227 grams) canned coconut milk
- 1/2 cup (113 grams) sour cream, at room temperature
- 1/3 cup (67 grams) unrefined coconut oil, liquified
- 1 cup (54 grams) unsweetened shredded coconut
For the Coconut Cream Cheese Frosting
- 1 cup (226 grams) unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon coconut extract
- 3 Tablespoons canned coconut milk
- 4 and 1/2 cups (510 grams) confectioners’ sugar
- 1/2 cup raspberry preserves
- 2 cups (108 grams) shredded coconut, for decorating
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
115 minutes
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