Raspberry Coconut Snowball Cake

A dreamy, soft coconut cake filled with bright raspberry flavor and covered in a fluffy “snowball” coconut finish. Light, moist, and beautiful for any occasion.

Ingredients

For the cake

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1½ cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup coconut milk

For the raspberry filling

• 1½ cups raspberry jam (seedless preferred)
• 1 tbsp lemon juice

For the coconut frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 3–4 tbsp coconut milk
• 1 tsp vanilla extract

For the snowball coating

• 2½ cups sweetened shredded coconut

Instructions

1. Prep
   Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. Dry mix
   Whisk flour, baking powder, and salt together.
3. Cream
   Beat butter and sugar until light and fluffy. Add eggs one at a time. Mix in vanilla and coconut extract.
4. Combine
   Add dry ingredients alternately with coconut milk. Mix just until combined.
5. Bake
   Divide batter between pans. Bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
6. Raspberry layer
   Stir lemon juice into the raspberry jam.
7. Frosting
   Beat butter and powdered sugar. Add coconut milk and vanilla until smooth and spreadable.
8. Assemble
   Place first cake layer, spread raspberry filling, add second layer. Frost the top and sides.
9. Snowball finish
   Press shredded coconut all over the cake to coat completely.
10. Chill
    Refrigerate 30 minutes before slicing for clean cuts.

Tips

• Toast half the coconut for extra flavor contrast.
• Use frozen raspberries cooked down with sugar if you prefer homemade filling.
• Keeps well in the fridge for up to 3 days.