Print

Snowball Cake Recipe

Snowball Cake Recipe
Print Recipe

★★★★★

4.8 from 29 reviews

This Snowball Cake is a delightful raspberry coconut dessert featuring a moist vanilla cake swirled with sweet raspberry preserves and coated in shredded coconut. Its unique dome shape and irresistible flavor make it perfect for special occasions or a cozy treat.

Ingredients

Scale

Dry Ingredients

  • 2½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ¾ cup unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk

Filling and Topping

  • ½ cup raspberry preserves (slightly warmed)
  • 2 cups sweetened shredded coconut
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 10-cup oven-safe dome pan or bowl. Dust it lightly with flour to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
  3. Cream Butter and Sugar: In a separate large bowl, cream the unsalted butter and granulated sugar together until the mixture is light and fluffy. This will help create a tender texture in your cake.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then add the vanilla extract and combine thoroughly.
  5. Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and whole milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
  6. Assemble Cake: Pour half of the batter into the prepared dome pan. Spoon dollops of the slightly warmed raspberry preserves over the batter. Carefully spoon the remaining batter on top. Use a knife or skewer to gently swirl the raspberry preserves into the batter for a marbled effect.
  7. Bake: Place the pan in the preheated oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack. Let it cool completely to room temperature.
  9. Coat with Coconut: Lightly brush the cooled cake with water or syrup to help the sweetened shredded coconut adhere. Press the coconut all over the cake evenly to achieve the snowball appearance.
  10. Finish and Serve: Optionally, dust the top of the cake with powdered sugar for a snowy effect. Slice into wedges and enjoy this delicious raspberry coconut treat!

Notes

  • Ensure the raspberry preserves are slightly warmed for easy swirling in the batter.
  • If you don’t have a dome pan, use a large oven-safe bowl with a similar capacity.
  • Press the shredded coconut gently but firmly to ensure it sticks well to the cake surface.
  • For a less sweet option, use unsweetened shredded coconut, but balance the sweetness in the cake batter accordingly.
  • Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Nutrition

Keywords: snowball cake, raspberry coconut cake, dome cake, raspberry preserves recipe, coconut dessert, baked cake, sweet dessert, summer cake

Find it online: https://nayabaker.com/snowball-cake-recipe/