Snowball Cake Raspberry Coconut

This raspberry coconut snowball cake is the dessert I turn to when I want something beautiful and fun without a lot of fuss. With a lush vanilla crumb, sweet-tart raspberry swirls, and a snowy coating of coconut, it brings smart flavor and a real wow factor to any dessert spread. This cake is always the first thing my family reaches for at brunches and spring gatherings.

The first time I made this for Easter I set it out while guests were arriving and the entire cake disappeared before lunch even started. Now it is my go to whenever raspberries are in season or I want a centerpiece that tastes as good as it looks.

Ingredients

• All purpose flour: gives the cake its tender structure choose a brand you trust for best texture
• Baking powder: ensures a nice even rise check that yours is fresh
• Salt: rounds out the sweetness do not skip
• Unsalted butter: at room temperature for a delicate crumb use European butter if possible
• Granulated sugar: for perfect sweetness and moistness
• Large eggs: bind everything together buy the freshest local eggs you can
• Vanilla extract: brings out the cake’s aroma select pure vanilla over imitation
• Whole milk: adds richness and moisture whole or two percent both work well
• Raspberry preserves: for flavor and the signature swirl look choose seedless for a neater appearance
• Sweetened shredded coconut: clings to the cake and offers that classic snowball look
• Powdered sugar: for dusting if you like a pretty finish

Instructions

Prepare the Pan and Preheat:

Grease your dome cake pan or oven safe glass bowl thoroughly with softened butter making sure every curve is covered. Dust with flour turning the pan to coat all surfaces then tap out the excess. Preheat your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five Celsius for thirty minutes before baking so the temperature is steady and even.

Make the Batter:

In your stand mixer or with a hand mixer cream together the room temperature butter and granulated sugar for three minutes at medium speed. Scrape down the sides of the bowl to ensure even blending. Add the eggs one at a time beating well after each to keep everything light. Stir in the vanilla extract. Meanwhile in a separate bowl whisk together your flour salt and baking powder. Alternate adding the dry mix and the milk to the creamed mixture starting and ending with the dry mix. Blend gently just until everything is combined with no lumps do not overmix or your cake will be tough.

Swirl in Raspberry Preserves:

Pour half the finished batter into your prepared pan. Warm the raspberry preserves slightly so they are easy to swirl. Drop spoonfuls of preserves over the surface of the batter in several spots. Add the rest of the batter on top then use a thin knife or skewer to drag gentle swirls through the batters and preserves combining just enough to make a marbled effect without mixing the colors completely.

Bake and Cool:

Place your pan in the center of the preheated oven. Bake for forty five to fifty five minutes until the cake has risen and a toothpick in the center comes out clean or with a few moist crumbs. Remove and cool the cake in the pan for ten minutes to let the structure set. Turn it out gently onto a wire rack and let it cool completely before finishing. This prevents the coconut from melting and keeps the crumb intact.

Coat with Coconut:

When your cake is completely cool brush the surface all over with a bit of water or simple syrup so the coconut will stick. Pour the sweetened shredded coconut onto a plate and press the cake gently into the coconut rolling and patting to coat every side. Sift powdered sugar over the finished cake for a festive snowy look if you wish.

Raspberry preserves add a burst of flavor that makes this cake special without being complicated. Every year for Mother’s Day my family requests the first snowball cake of spring because it tastes nostalgic yet exciting at the same time.

Storage Tips

This cake keeps best in a cake dome at room temperature for up to three days. If you need to store it longer wrap well and refrigerate for up to five days. For long term keep slices in the freezer wrapped in parchment and placed in a zip top bag. Thaw at room temperature before serving and fluff up the coconut if needed for a just made look.

Ingredient Substitutions

No raspberry preserves Use strawberry or apricot for a twist or try lemon curd for a springtime vibe. Gluten free flour blends work with this recipe just sift before using for even results. If you can only find unsweetened coconut toss it with a tablespoon of powdered sugar before coating. Dairy free milk and plant based butter can be swapped in as well especially for allergies.

Serving Suggestions

I like serving this snowball cake as the centerpiece of a dessert table with bowls of fresh berries and pitchers of iced tea. For special occasions add whipped cream or vanilla ice cream. Thin slices look lovely alongside lemon bars or shortbread at tea time. You can also drizzle individual servings with raspberry coulis for a restaurant style dessert.

Cultural Context

Snowball cakes are a beloved tradition in many families especially for winter and spring celebrations. Rolling cakes in coconut to imitate fluffy snow goes back generations. The swirl method is a playful update perfect for modern bakers who want both nostalgia and style.

Seasonal Adaptations

Swap in fresh sliced strawberries or a tart cherry preserve Try cardamom or lemon zest in the batter for fragrance Bake as cupcakes using paper liners for more casual occasions When berries are in season I love using homemade preserves but in winter the classic store bought kind makes this cake taste just as bright.

Success Stories

One of my proudest baking moments was bringing this cake to a niece’s birthday topped with pastel sprinkles and a ring of fresh berries. She declared it the best birthday cake ever and her friends all wanted the recipe. I have heard from dozens of readers who bake it for baby showers and holiday potlucks.

Freezer Meal Conversion

For a make ahead dessert bake the cake as directed cool completely then wrap individual slices in parchment and freeze in an airtight bag. To refresh dust with a bit of powdered sugar and extra coconut after thawing.

This cake is sure to delight at any gathering. Enjoy making it your own with any berry preserve or coconut variation you love.

Your Recipe Questions Answered

→ Can I use fresh raspberries instead of preserves?

Yes, mash fresh raspberries lightly with sugar before adding, to control moisture and sweetness in the swirl.

→ Does this cake need frosting?

No frosting is required—shredded coconut adds texture and a naturally sweet finish.

→ What type of pan works best?

A dome cake pan or oven-safe bowl gives the signature snowball shape, but a standard round pan works too.

→ Is the flavor very sweet?

The cake balances light vanilla notes, tart raspberry, and coconut without becoming overly sweet.

→ Can it be made gluten-free?

Yes, substitute a gluten-free flour blend and confirm all other ingredients are gluten-free for safe results.

→ How should I store leftovers?

Keep the cake covered at room temperature up to three days, or refrigerate for up to five days. Freeze slices for longer storage.