Snowball Cake with Raspberry and Coconut

Delight in Every Bite with Snowball Cake: A Raspberry and Coconut Extravaganza

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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!

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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


  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Coat with Shredded Coconut:
    • Gently press shredded coconut onto the frosting, covering the entire surface of the cake for a snowball effect.
  7. 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.

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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!

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