Indulge in the sweet symphony of flavors with our Snowball Cake recipe, featuring the delightful combination of raspberry and coconut. This heavenly creation boasts a tender and moist cake infused with coconut milk, adorned with luscious raspberry jam, and enveloped in a creamy coconut cream cheese frosting. Topped with a generous coating of shredded coconut, each bite promises a burst of tropical bliss. Whether you’re celebrating a special occasion or simply treating yourself to a slice of paradise, this cake is sure to captivate your taste buds and leave you craving more. So, let’s embark on a culinary adventure and create a dessert masterpiece that’s as beautiful as it is delicious!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsweetened coconut milk
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 4 egg whites
- 1 cup shredded coconut
- 1/2 cup raspberry jam
For the Coconut Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp coconut extract
- 2 tbsp coconut milk
- Extra shredded coconut for coating
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the Cake Batter:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the coconut milk, softened butter, and vanilla extract to the dry ingredients. Mix until smooth and creamy.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter until fully incorporated.
- Fold in the shredded coconut until evenly distributed throughout the batter.
- Bake the Cake Layers:
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare the Coconut Cream Cheese Frosting:
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, coconut extract, and coconut milk to the mixture, beating until light and fluffy.
- Assemble the Cake:
- Place one cake layer on a serving platter or cake stand. Spread a layer of raspberry jam evenly over the top.
- Place the second cake layer on top of the jam-covered layer.
- Frost the top and sides of the cake with the coconut cream cheese frosting, using a spatula to create a smooth finish.
- Coat with Shredded Coconut:
- Gently press shredded coconut onto the frosting, covering the entire surface of the cake for a snowball effect.
- Chill and Serve:
- Chill the cake in the refrigerator for at least 30 minutes before slicing and serving. Enjoy the tropical flavors and creamy indulgence of your Snowball Cake!
Cook Notes and Variations:
- Add Lemon Zest: For a hint of citrusy freshness, add 1 tablespoon of lemon zest to the cake batter.
- Swap Jam Flavors: Experiment with different jam flavors such as strawberry, blueberry, or blackberry for a unique twist on the classic recipe.
- Nuts for Crunch: Incorporate chopped nuts such as almonds or pecans into the cake batter for added texture and flavor.
- Make it Gluten-Free: Use gluten-free flour in place of all-purpose flour to make this cake gluten-free.
Keto and Low-Carb Versions:
- Keto-Friendly: To make a keto-friendly version of this cake, replace the all-purpose flour with almond flour, and use a sugar-free sweetener such as erythritol or stevia in place of granulated sugar. Adjust the amount of sweetener to taste.
- Low-Carb Option: For a lower-carb option, reduce the amount of sugar used in the cake batter and frosting or use a sugar-free sweetener. You can also use unsweetened shredded coconut to further reduce the carb content.
Frequently Asked Questions (FAQs):
Q: Can I use sweetened coconut milk instead of unsweetened? A: Yes, you can use sweetened coconut milk, but keep in mind that it will add additional sweetness to the cake.
Q: Can I use frozen raspberries instead of raspberry jam? A: While fresh or frozen raspberries can be used, using raspberry jam provides a thicker and more consistent layer of flavor between the cake layers.
Q: Can I make the cake layers in advance? A: Yes, you can bake the cake layers in advance and store them in an airtight container in the refrigerator for up to 2 days before assembling the cake.
Q: Can I use a different type of frosting for this cake? A: While the coconut cream cheese frosting pairs perfectly with the flavors of the cake, you can use a different frosting such as vanilla buttercream or whipped cream if desired.
Q: How should I store leftover cake? A: Store leftover cake in an airtight container in the refrigerator for up to 3 days. Bring the cake to room temperature before serving for the best taste and texture.
In conclusion, Snowball Cake with Raspberry and Coconut is a delightful confection that transports you to a tropical paradise with its luscious flavors and creamy texture. Whether enjoyed as a decadent dessert or a special occasion treat, this cake is guaranteed to impress with its irresistible combination of raspberry sweetness and coconut indulgence. With simple ingredients and easy preparation, it’s a recipe that’s perfect for sharing joy and creating lasting memories with loved ones. So, gather your ingredients and let the enchantment of Snowball Cake whisk you away to a world of culinary delight. Enjoy every heavenly bite and savor the magic of raspberry and coconut bliss!
