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Soft Raspberry Swirl Cake

Category: Sweet Treats to Satisfy Any Craving

Mix batter with coconut, add raspberry swirls, bake, and top with whipped cream. Done fast, under an hour.
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Barbara Chef
Updated on Fri, 25 Apr 2025 14:39:09 GMT
Fluffy Raspberry Coconut Snowball Dessert Highlight
Fluffy Raspberry Coconut Snowball Dessert | cookwithcarla.com

This gorgeous berry-infused coconut cake blends sweet island flavors with tangy raspberry swirls. The light, airy coconut base mingles with bright fruit preserves, all wrapped in fluffy cream topping – making a show-stopping treat that delivers incredible taste in every slice.

When I made this for my mom's birthday celebration last year, her delighted reaction to the first taste reminded me why sharing homemade desserts matters so much. Don't rush the raspberry swirling part – it's what makes every piece look uniquely beautiful.

Prime Ingredient Choices

  • All-purpose flour: Gives the cake its ideal structure
  • Unsalted butter: Lets you manage saltiness yourself
  • Coconut milk: Adds that vacation-worthy flavor
  • Fresh raspberry preserves: Brings zesty fruit flavor
  • Heavy cream: Makes a sturdy, cloud-like topping
  • Sweetened coconut: Perfect for decoration and bite

Bringing It All Together

Cake Foundation:
Beat the butter and sugar until fluffy. Add eggs separately. Pour in coconut milk bit by bit. Mix in dry stuff carefully.
Raspberry Integration:
Gently heat the preserves. Make beautiful swirls. Don't mix too much. Keep the patterns separate.
Frosting Application:
Beat cream to form stiff peaks. Cover the cold cake entirely. Sprinkle with coconut. Make it look snowy all over.
Raspberry Swirl Coconut Snowball Cake Highlight
Raspberry Swirl Coconut Snowball Cake | cookwithcarla.com

The trick my grandma taught me was using a spoon's back instead of a knife for swirling – it always creates these gorgeous, flowing patterns without fail.

Stunning Serving Ideas

Put it on a tall cake stand with some fresh berries and mint sprigs. A light sprinkling of powdered sugar right before bringing it out makes it look extra fancy.

Fun Twists

Switch things up by using different fruit preserves, putting in some lemon curd between layers, or adding crunchy toasted coconut flakes. Go fully tropical with mango or passion fruit instead.

Keeping It Fresh

Store in the fridge for up to three days. Let it sit out a bit before eating so the flavors wake up nicely.

This swirly coconut-raspberry masterpiece has become my go-to celebration cake. I love how basic ingredients come together to make something so impressive – it's perfect for creating those sweet moments everyone remembers long after dessert's gone.

Close-up Raspberry Swirl Coconut Snowball Cake Recipe Highlight
Close-up Raspberry Swirl Coconut Snowball Cake Recipe | cookwithcarla.com

Recipe FAQs

→ Can I prepare the cake early?
Sure, bake it the day before. Just wait to add whipped cream until serving time.
→ What makes stabilized cream important?
It keeps its shape better, so your cake looks great for longer.
→ Can I replace preserves with fresh raspberries?
Preserves are better for swirling. Fresh ones bring too much liquid.
→ What's the best way to store this?
Store it in the fridge for up to three days if frosting is already added.
→ Is freezing this a smart idea?
Freeze the unfrosted cake for two months. Defrost and frost later.

Raspberry Swirl Snowball Cake

Light and fluffy with raspberry swirls, a whipped cream finish, and coconut for a snowy look.

Prep Time
20 min
Cook Time
35 min
Total Time
55 min

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (One 9-inch round dessert)

Dietary Preferences: Vegetarian

Ingredients

→ Base Layer

01 2 large eggs
02 ½ teaspoon salt
03 2 teaspoons baking soda
04 1 cup granulated sugar
05 2 cups all-purpose flour
06 ½ cup softened unsweetened butter
07 1 cup sweetened shredded coconut
08 1 cup coconut milk

→ Berry Swirl

09 1 cup raspberry preserves, warmed slightly

→ Topping

10 1 cup shredded coconut for garnish, sweetened
11 2 cups of stabilized whipped cream

Steps

Step 01

Turn the oven on to 350°F (175°C). Coat a 9-inch round cake pan with grease and sprinkle with flour.

Step 02

In a medium-sized bowl, stir together your flour, salt, and baking soda.

Step 03

Whip the softened butter with the sugar for a couple of minutes until it’s creamy and fluffy. Add one egg at a time, then slowly pour in the coconut milk while mixing.

Step 04

Blend the dry ingredients into the wet mix slowly. Stir in the shredded coconut gently.

Step 05

Transfer the batter into the cake pan. Drop the warmed raspberry preserves on top and swirl gently using a knife or toothpick. Bake for 30-35 minutes or until done.

Step 06

Once fully cool, spread with whipped cream and sprinkle the shredded coconut on top.

Notes

  1. Bring all your ingredients to room temperature first. Stir gently to keep the texture light and fluffy.

Required Equipment

  • Round 9-inch cake pan
  • Hand mixer or stand mixer
  • Mixing bowls
  • Knife or toothpick for swirling

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Includes dairy
  • Includes egg
  • Includes wheat

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 320
  • Fat: ~
  • Carbs: 45 g
  • Protein: ~