Raspberry Swirl Snowball Cake (Print)
Light and fluffy with raspberry swirls, a whipped cream finish, and coconut for a snowy look.
# 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:
01 -
Turn the oven on to 350°F (175°C). Coat a 9-inch round cake pan with grease and sprinkle with flour.
02 -
In a medium-sized bowl, stir together your flour, salt, and baking soda.
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.
04 -
Blend the dry ingredients into the wet mix slowly. Stir in the shredded coconut gently.
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.
06 -
Once fully cool, spread with whipped cream and sprinkle the shredded coconut on top.
# Notes:
01 -
Bring all your ingredients to room temperature first. Stir gently to keep the texture light and fluffy.