Raspberry Coconut Snowball Cake
A soft, fluffy cake layered with raspberry flavor and covered in sweet coconut—just like a bakery-style snowball cake.
Ingredients
For the cake
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup milk
2 tsp vanilla extract
2 tsp baking powder
1/4 tsp salt
For the raspberry filling
2 cups raspberry jam (or raspberry preserves)
For the frosting
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
For coating
3 cups shredded sweetened coconut
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a bowl, whisk flour, baking powder, and salt.
In another large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla.
Alternate adding dry ingredients and milk, mixing until smooth.
Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Let cakes cool completely.
Spread raspberry jam generously between the cake layers.
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Frost the top and sides of the cake with whipped cream.
Press shredded coconut all over the outside until fully coated.
Chill for at least 2 hours before serving for the best texture.
Optional Extra Touch
Add fresh raspberries on top for a beautiful bakery-style finish.
