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Fluffy Snowball Cake with Raspberry Coconut Swirl

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This Fluffy Snowball Cake is a dreamy, pillowy-soft coconut cake with a fresh raspberry swirl and a snowy coconut topping. It’s quick, easy, and perfect for any occasion, delivering nostalgic comfort and crowd-pleasing flavor.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • 2 tsp (8g) baking powder
  • 1/4 tsp (1g) salt
  • 1/2 cup (113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 2 large egg whites, room temperature
  • 1/2 cup (120ml) whole milk (or dairy-free milk)
  • 2 tsp (10ml) vanilla extract
  • 1/2 tsp (2ml) coconut extract (optional)
  • 1 cup (100g) sweetened shredded coconut (or unsweetened)
  • For the Raspberry Swirl:
  • 1 cup (125g) fresh or frozen raspberries, thawed if frozen
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (5ml) lemon juice
  • For Garnish:
  • 1/3 cup (30g) extra shredded coconut
  • Powdered sugar (optional, for dusting)
  • Fresh raspberries (optional, for topping)

Instructions

  1. Preheat oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Lightly flour the sides.
  2. Make the raspberry swirl: In a small saucepan, combine raspberries, 2 tbsp sugar, and lemon juice. Cook over medium heat for 3–4 minutes, stirring often, until berries break down and mixture thickens slightly. Set aside to cool.
  3. In a large bowl, sift together flour, 1 cup sugar, baking powder, and salt.
  4. In another bowl, beat softened butter until creamy. Add eggs one at a time, mixing well after each. Stir in milk, vanilla extract, and coconut extract if using.
  5. Add dry ingredients to wet ingredients, mixing gently until just combined. Do not overmix.
  6. Stir in 1 cup shredded coconut. Batter should be thick but creamy.
  7. In a clean bowl, whip 2 egg whites with a mixer on high speed until stiff peaks form (about 2–3 minutes).
  8. Gently fold whipped egg whites into the batter with a spatula, being careful not to deflate.
  9. Pour half the batter into the prepared pan. Spoon half the raspberry mixture in dollops over the batter and swirl gently with a knife. Add remaining batter and repeat with the rest of the raspberry swirl. Swirl again for a marbled look.
  10. Sprinkle 1/3 cup extra coconut on top.
  11. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
  12. Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  13. Once cool, dust with powdered sugar and top with fresh raspberries if desired.

Notes

For best results, use room temperature ingredients and sift the flour. Gently fold in whipped egg whites for maximum fluffiness. You can substitute gluten-free flour or dairy-free milk as needed. Let the cake cool completely before slicing for the best texture. The cake can be made a day ahead and garnished before serving. Store tightly wrapped at room temperature for 2 days or refrigerate for up to 5 days.

Nutrition

Keywords: coconut cake, raspberry swirl, snowball cake, easy dessert, fluffy cake, coconut dessert, family recipe, brunch cake, potluck dessert

Find it online: https://atomicbite.com/fluffy-snowball-cake-recipe-easy-raspberry-coconut-swirl-dessert/