Raspberry Coconut Snowball Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
2 cups all-purpose flour
02 -
2 teaspoons baking soda
03 -
½ teaspoon salt
04 -
½ cup unsweetened butter, softened
05 -
1 cup granulated sugar
06 -
2 large eggs
07 -
1 cup coconut milk
08 -
1 cup sweetened shredded coconut
→ Raspberry Swirl
09 -
1 cup raspberry preserves, slightly warmed
→ Frosting
10 -
2 cups stabilized whipped cream
11 -
1 cup sweetened shredded coconut, for decoration
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan
02 -
Combine flour, baking soda, and salt in a medium bowl
03 -
Beat butter and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, then slowly mix in coconut milk
04 -
Gradually fold dry ingredients into wet mixture. Stir in shredded coconut
05 -
Pour batter into pan. Swirl warmed raspberry preserves through batter. Bake 30-35 minutes until done
06 -
Once cooled, frost with whipped cream and sprinkle with shredded coconut
# Notes:
01 -
Use room temperature ingredients for best texture. Avoid overmixing to keep the cake light and moist