Coconut Raspberry Snowball Cake

Coconut Raspberry Snowball Cake

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This delightful dessert combines the tropical flavors of coconut with the tartness of raspberries, creating a refreshing and indulgent treat. The cake is light and fluffy, coated in a creamy coconut frosting, and filled with a luscious raspberry jam.

Ingredients:

For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large egg whites  
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

For the Coconut Frosting:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1/4 cup shredded coconut

For the Raspberry Filling:

  • 1 cup fresh or frozen raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Instructions:

  1. Prepare the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg whites one at a time, then stir in vanilla extract and milk. Gradually add dry ingredients to wet ingredients, mixing until just combined. Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.  
  2. Make the Raspberry Filling: In a small saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Bring to a boil over medium heat, then reduce heat and simmer for 2-3 minutes, or until thickened. Let cool slightly before straining through a fine-mesh sieve to remove seeds.
  3. Prepare the Coconut Frosting: In a large bowl, cream together butter and powdered sugar until light and fluffy. Beat in coconut milk and vanilla extract until smooth. Stir in shredded coconut.
  4. Assemble the Cake: Place one cake layer on a serving plate and spread with raspberry filling. Top with the second cake layer. Frost the entire cake with coconut frosting.
  5. Garnish: Sprinkle with additional shredded coconut and serve immediately.

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