Snowball Cake Raspberry Coconut

This snowball cake has all my favorite things in one dessert soft vanilla cake marbled with bright raspberry preserves then completely covered in coconut flakes for a flavor that feels as fun and festive as it looks. It is my go-to for spring gatherings and holidays where I want a treat that is both light and special but never fussy.

The first time I made this, my kids wanted to eat all the coconut off the outside before I could even slice it. Now it is almost always requested for Mother’s Day brunch and Easter dessert.

Ingredients

• All purpose flour: gives the cake structure and keeps the crumb tender use a good quality unbleached flour
• Baking powder: for gentle lift always check it is fresh by fizzing it with a little water
• Salt: to balance sweetness sea salt is best
• Unsalted butter: for richness choose high fat European style if possible
• Granulated sugar: for sweetness and structure I like fine cane sugar here
• Large eggs: for binding and moisture use them at room temperature for best mixing
• Vanilla extract: brings warmth and floral aroma pure vanilla makes a huge difference
• Whole milk: softens and moistens the crumb whole milk is ideal
• Raspberry preserves: bring brightness and a natural swirl always choose real fruit preserves not jam with too much gel
• Sweetened shredded coconut: for the signature coating choose moist bagged coconut not dry
• Powdered sugar (optional): for that just snowed look sift it well for a fine finish
• Tip: Selecting ripe preserves and fresh coconut really boosts this cake do not skimp quality counts

Instructions

Prepare Your Pan and Preheat:

Grease your dome or round cake pan thoroughly with soft butter then dust with flour until completely coated tap out any extra. Preheat the oven to three hundred fifty degrees Fahrenheit or one hundred seventy five Celsius to ensure a steady rise right when the batter goes in.

Cream Butter and Sugar:

In a mixing bowl use a hand or stand mixer to blend the butter and sugar together for about three minutes until pale and creamy. Scrape sides often for even mixing. This step traps air for a light tender cake.

Add Eggs and Vanilla:

Add eggs one at a time mixing well after each so the batter stays silky not curdled. Once the eggs are in blend in the vanilla extract for warm aroma.

Combine Dry and Wet Ingredients:

In a separate bowl whisk the flour baking powder and salt until evenly distributed. Use a spatula to add the dry mix to the creamed butter in three additions alternating with the milk. Start and end with flour. Do not overmix just fold until you do not see dry flour.

Swirl in Raspberry Preserves:

Pour half the batter into your prepared pan spreading gently to the edges. Spoon small dollops of raspberry preserves over the batter then top with the remaining batter. Use a thin knife or skewer to swirl the preserves into the batter in loose figure eights. Stop before the colors fully blend.

Bake and Cool:

Bake for forty five to fifty five minutes until a toothpick inserted in the middle comes out clean or with a few crumbs attached. The top should spring back gently when touched. Cool in the pan for ten minutes then invert onto a wire rack to cool completely before decorating.

Coat with Coconut:

Once fully cooled very lightly brush or spritz the cake with a bit of water or simple syrup to help the coconut stick. Gently press handfuls of shredded coconut onto the entire surface until covered. If you like sift a little powdered sugar over the top for that snowy effect.

My favorite part is that shimmer from the coconut against the rosy swirl inside every time I cut it the table goes quiet and then you hear wow that looks like something from a bakery. For me it is a memory of my grandmother’s kitchen with the scent of vanilla and coconut in the air.

Storage Tips

If you have leftovers wrap the cake tightly and keep it at room temperature for up to three days. If your kitchen is warm or humid refrigerate for up to five days just bring it to room temp for best flavor. This cake freezes beautifully slice it first then wrap each piece and store in airtight containers for easy grab and go treats later.

Ingredient Substitutions

You can substitute strawberry or blackberry preserves for raspberry or even use apricot for a spring twist. Coconut can be replaced with unsweetened flakes for a less sweet finish or use toasted coconut if you like nutty flavor. The cake itself works with a gluten free flour blend but reduce the milk slightly and check bake time early.

Serving Suggestions

Serve this cake alone with coffee or tea or dress it up with whipped cream and extra berries on the side. It looks amazing on a cake stand with a dusting of powdered sugar. For big parties cut into mini wedges and skewer with toothpicks for buffet style brunches.

Cultural and Historical Context

Snowball cakes are a retro favorite inspired by the popular snowball confection but this version skips heavy frosting in favor of coconut and fruit for a lighter finish. The raspberry swirl is a nod to marbled cakes found in classic European baking and makes each slice unique. My family has enjoyed versions of this cake for spring holidays and Easter since before I was born.

Seasonal Adaptations

Add lemon or orange zest to the batter for more spring flavor Swap raspberry with cranberry preserves in the fall for a tart winter cake Decorate with candied violets or edible flowers in spring for an extra pretty finish

Success Stories

My friend brought this to a baby shower and it was the only dessert with no leftovers Kids love helping roll the cake in coconut and seeing the swirl inside I once gave a mini snowball cake as a hostess gift and it started a baking tradition among my neighbors

Freezer Meal Conversion

If you are looking to make this ahead bake and cool the cake then freeze plain in cling wrap. When ready to serve thaw completely then coat in fresh coconut just before your event.

This cake is sure to be a showstopper at your spring gathering. With its festive coconut coating and berry swirl inside, every slice is a little celebration.

Common Questions About Recipes

→ Can I substitute fresh raspberries for preserves?

Yes, just mash them lightly with sugar first to reduce excess moisture in the batter.

→ Does this cake require any frosting?

No frosting is needed. Coconut flakes provide all the flavor and decorative appeal.

→ What pan shapes work best for this cake?

A dome pan or oven-safe bowl creates the classic snowball look, but a round pan also works.

→ Is the coconut topping too sweet?

The sweetness is balanced by the light vanilla cake and tart raspberry preserves.

→ How should I store or freeze leftovers?

Store at room temp for 3 days, refrigerate up to 5, or freeze slices for up to 1 month.

→ Can this be made gluten-free?

Yes, simply use a gluten-free flour blend and check coconut and preserves for gluten content.