Raspberry Coconut Snowball — Light, Raspberry-Swirled Dessert

The first bite is a snowy cloud of coconut with a bright ribbon of raspberry that wakes the palate. This Raspberry Swirl Coconut Snowball Cake blends tender coconut crumb, a tart raspberry swirl, and a silky coconut cream frosting for a show-stopping yet easy finish. After testing this version 8 times with different coconut flours and shredded textures, I settled on a mix that gives moistness without heaviness. I developed the swirl technique while teaching pastry classes, and the method here prevents bleeding while keeping vivid raspberry ribbons. Read on for clear steps, weight-based measurements, and practical tips so your cake turns out beautiful every time.

Why this recipe works

The batter uses both shredded coconut and coconut milk for layered coconut flavor without making the cake dense.
A simple raspberry coulis is reduced to the right thickness so it swirls cleanly without sinking.
Beating butter and sugar until light traps air; that creates a tender crumb that still holds a swirl.
Light coconut cream frosting sets firmly after chilling, which keeps slices neat for serving.
Controlled folding and minimal mixing prevent gluten overdevelopment for a soft texture.

Ingredients breakdown

All-purpose flour 250 g (2 cups): Provides structure. Do not substitute whole-wheat flour without adjusting liquids.
Granulated sugar 220 g (1 cup): Sweetens and helps with browning.
Baking powder 10 g (2 tsp) and baking soda 2 g (1/2 tsp): Leaveners for lift; ensure freshness.
Fine shredded unsweetened coconut 90 g (1 cup): Adds texture and coconut flavor. Using larger flakes will change crumb; toast them lightly for more flavor.
Coconut milk, full-fat 240 ml (1 cup): Liquids and coconut richness. Use canned for consistent fat. If using carton coconut milk, the crumb will be less tender.
Unsalted butter 170 g (3/4 cup) at room temperature: For tenderness and flavor. Salted butter can be used; reduce added salt.
Large eggs 3 (about 150 g total): Bind and enrich. For egg-free, see substitutions section.
Vanilla extract 10 ml (2 tsp): Flavor enhancer.
Kosher salt 5 g (1 tsp, Diamond Crystal) — if using Morton’s, use 3/4 tsp: Salt balances sweetness.
Fresh or frozen raspberries 340 g (12 oz): For the swirl. If using frozen, thaw and drain well.
Powdered sugar 250 g (2 cups) for frosting: Use sifted to avoid lumps.
Cream cheese 225 g (8 oz) at room temperature OR full-fat coconut cream 200 g (for dairy-free): Adds richness to frosting. Substituting will change texture slightly.
Toasted coconut flakes for garnish (optional): Adds crunch and contrast.
Lemon juice 15 ml (1 tbsp): Brightens the raspberry coulis.

Ingredient substitution notes

Greek yogurt can replace half the butter for a lighter cake but expect a denser crumb.
For gluten-free, use a 1:1 cup-for-cup GF blend and add 1/2 tsp xanthan gum; baking time may be 3–5 minutes longer.
If brand matters: use canned full-fat coconut milk (not the thin carton kind) for a reliably tender cake.

Essential equipment

Two 9-inch (23 cm) round cake pans — a 9-inch pan is required for the batter volume.
Parchment paper rounds and nonstick spray.
Stand mixer with paddle attachment or a hand mixer.
Fine-mesh sieve for the raspberry coulis.
Kitchen scale (preferred) for accurate dry measurements.
Offset spatula and bench scraper for frosting and smoothing.
Small squeeze bottle or piping bag (optional) to place the raspberry swirl precisely; a spoon also works.
Instant-read thermometer for checking doneness: cake is done at around 95–99°C (203–210°F) in the center but rely on spring-back and a toothpick test.
If you lack two 9-inch pans, bake the batter in one pan in two batches and keep the second batch of batter chilled for 20 minutes while the first bakes.

Step-by-step instructions

This recipe yields 10–12 servings. Prep time 30 minutes, Cook time 35 minutes, Inactive time 1 hour to chill the frosting, Total time about 2 hours 5 minutes.

Step 1: Make the raspberry coulis and cool it

Simmer 340 g (12 oz) raspberries with 50 g (1/4 cup) sugar and 15 ml (1 tbsp) lemon juice in a small saucepan over medium heat for 6–8 minutes, stirring until berries break down. Strain through a fine-mesh sieve, pressing to get 140–160 ml (1/2–2/3 cup) smooth coulis; chill until slightly thickened, about 20–30 minutes.

Step 2: Prepare the dry ingredients

Sift 250 g (2 cups) all-purpose flour, 10 g (2 tsp) baking powder, 2 g (1/2 tsp) baking soda, and 5 g (1 tsp) kosher salt into a bowl and whisk to combine for 30 seconds. Stir in 90 g (1 cup) shredded coconut so it distributes evenly.

Step 3: Cream butter and sugar

In a stand mixer, beat 170 g (3/4 cup) unsalted butter with 220 g (1 cup) granulated sugar on medium-high until pale and fluffy, about 3–4 minutes, scraping once. Add 3 large eggs one at a time, beating 20–30 seconds after each until combined; scrape bowl.

Step 4: Combine wet and dry

Reduce mixer to low and add 240 ml (1 cup) canned coconut milk and 10 ml (2 tsp) vanilla alternating with the dry ingredients in three additions, beginning and ending with the dry mix. Do not overmix — stop as soon as no dry flour is visible. Fold gently with a spatula to incorporate any streaks, 6–8 strokes.

Step 5: Bake the cake layers

Divide batter evenly between two 9-inch pans lined with parchment. Smooth tops and bake in a preheated oven at 175°C (350°F) for 22–26 minutes, rotating pans at 12 minutes. Bake until a toothpick comes out with a few moist crumbs and the top springs back, about 22–26 minutes. Let layers cool in pans 10 minutes, then turn out onto a rack.

Step 6: Create the swirl and assemble

Spoon cooled raspberry coulis into a small squeeze bottle or a piping bag. After layers are completely cool, place one layer on the cake board and pipe thin lines or dots of coulis across the top. Gently place the second layer and repeat; for a marbled top, use a skewer to pull lines into swirls for 20–30 seconds. Chill the stacked layers 20 minutes to set the swirl.

Step 7: Make the coconut cream frosting

Beat 225 g (8 oz) cream cheese (or 200 g coconut cream for dairy-free) with 250 g (2 cups) sifted powdered sugar and 60 g (1/4 cup) softened butter (omit if using coconut cream) for 2–3 minutes until smooth and spreadable. If frosting is too loose, chill 10 minutes to thicken.

Step 8: Frost and finish

Apply a thin crumb coat and chill 15 minutes, then add a final smooth layer with an offset spatula. Sprinkle toasted coconut flakes around the edges and atop the cake. Chill the finished cake at least 30 minutes before slicing for clean cuts. Total chilling after assembly: about 1 hour.

Expert Tips & Pro Techniques

Use room-temperature ingredients: eggs, butter, and cream cheese incorporate evenly and trap air for good rise.
Common mistake — overworking the batter: fold gently and stop when flour disappears to avoid a dense cake.
For a clean raspberry swirl, reduce the coulis until it coats the back of a spoon; too thin and it will bleed into the crumb.
Make-ahead: bake the layers up to 2 days ahead, wrap tightly, and refrigerate; assemble and frost the day of serving.
Professional trick adapted for home cooks: pipe the raspberry coulis in a grid pattern and then drag a skewer in one direction only to create controlled marbling without overmixing.
If using frozen raspberries, thaw and strain fully; excess moisture will thin the coulis and cause bleeding.
When toasting coconut: spread flakes on a sheet pan and toast at 175°C (350°F) for 4–6 minutes, tossing halfway. Watch closely — they burn fast.

Storage & Reheating

Refrigerator: Store the frosted cake in an airtight cake keeper or covered with a dome for up to 4 days. Keep chilled; the frosting sets firmer with refrigeration.
Freezer: You can freeze unfrosted layers wrapped tightly in plastic then foil for up to 3 months. Thaw overnight in the fridge before frosting. Do not freeze the fully frosted cake — coconut frosting can weep and become grainy.
Reheating: Serve chilled or at cool room temperature. If you prefer slices slightly warmer, let them sit at room temperature 15–20 minutes before serving. Avoid microwaving — it melts the frosting and ruins the texture.

Variations & Substitutions

Gluten-Free Version: Replace the 250 g (2 cups) all-purpose flour with a 1:1 gluten-free blend like Bob’s Red Mill; add 1/2 tsp xanthan gum if your blend lacks it. Baking time increases by 3–5 minutes.
Dairy-Free Version: Use 200 g full-fat coconut cream in place of cream cheese and swap butter for 170 g (3/4 cup) vegan butter. Keep frosting slightly chilled between steps to stiffen.
Mango Swirl: Replace raspberries with 340 g (12 oz) mango puree reduced to 140–160 ml (1/2–2/3 cup) and proceed the same; the flavor is sweeter so reduce cake sugar by 25 g (2 tbsp).
Mini Layer Cakes: Bake batter in three 6-inch (15 cm) pans; reduce baking time to 16–20 minutes. Stack and decorate the same way.
Less Sweet Option: Cut powdered sugar in the frosting by 25% and increase lemon juice in the coulis for added tartness.

Serving suggestions & pairings

Garnish each slice with a few fresh raspberries and a dusting of toasted coconut for contrast.
Pair with a lightly brewed Earl Grey tea or a sparkling Moscato for a brunch dessert.
For a tropical spread, serve alongside grilled pineapple and a coconut sorbet.
Pair with our white raspberry cake for a raspberry-themed dessert table.

Nutrition information (per serving)

Serving size: 1 slice (recipe yields 12 slices)
Calories: 420 kcal
Total Fat: 26 g
Saturated Fat: 14 g
Cholesterol: 85 mg
Sodium: 210 mg
Total Carbohydrates: 44 g
Dietary Fiber: 2 g
Sugars: 28 g
Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently asked questions

Q: Why did my cake turn out dry?
A: Most often it’s from overbaking or overmixing. Check for doneness at 22 minutes and remove when a toothpick shows a few moist crumbs. Also confirm you used full-fat coconut milk; low-fat liquids yield a drier crumb.

Q: Can I make this without eggs?
A: Yes. Use a commercial egg replacer per package directions or substitute 3 flax eggs (3 tbsp ground flax + 9 tbsp water, chilled 10 minutes). Texture will be slightly denser and baking time may change.

Q: Can I double this recipe?
A: Yes, double the ingredients to bake in four 9-inch pans or two batches. If using larger pans, adjust bake time and monitor doneness closely.

Q: Can I prepare this the night before?
A: Absolutely. Bake layers the day before, wrap them tightly, and refrigerate. Assemble and frost up to 24 hours later for the freshest look.

Q: How long does this cake keep in the fridge?
A: Frosted, it keeps well for up to 4 days in an airtight container. Unfrosted layers last 2–3 days wrapped tightly.

Q: My raspberry swirl bled into the crumb. How can I prevent that?
A: Reduce the coulis until it coats the back of a spoon and chill before piping. Also chill the cake layers briefly after piping to set the swirl before frosting.

Q: Can I use jam instead of making a coulis?
A: You can, but use a smooth, heated jam thinned slightly with lemon juice and strained. Jam is usually sweeter and may alter the swirl’s brightness.

Internal links for related inspiration

If you enjoy playful cake designs, try this spooky ghost cake recipe for Halloween fun.
For a different spooky bake, the Halloween brain cupcake tutorial shows piping techniques that translate well to swirls and decorations.
Try a lighter quick-bake option like our apple cinnamon pancakes when you want the same flavors in a weekday breakfast.
For another raspberry-coconut idea, compare textures with the ghost cake recipe which uses a different frosting method.
If you want a raspberry-forward contrast, the white raspberry cake offers a brighter, less coconut-forward variation.

Conclusion

This Raspberry Swirl Coconut Snowball Cake is a reliable party centerpiece that balances tropical coconut and bright raspberry in a tender, sliceable cake. For inspiration and alternative techniques, see this version at Raspberry Swirl Coconut Snowball Cake and the playful take at Raspberry Surprise Coconut Snowball Cake – Baker by Nature. Enjoy the baking — and save a slice for a friend.

Raspberry Coconut Snowball Cake

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Author: anna
Total Time: 125 minutes
Yield: 10-12 servings 1x
Diet: Vegetarian

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Description

A delightful raspberry-swirl coconut cake with a creamy frosting, perfect for any celebratory occasion.

Ingredients

Scale

250 g (2 cups) all-purpose flour
220 g (1 cup) granulated sugar
10 g (2 tsp) baking powder
2 g (1/2 tsp) baking soda
5 g (1 tsp) kosher salt
90 g (1 cup) fine shredded unsweetened coconut
240 ml (1 cup) full-fat coconut milk
170 g (3/4 cup) unsalted butter at room temperature
3 large eggs
10 ml (2 tsp) vanilla extract
340 g (12 oz) fresh or frozen raspberries
250 g (2 cups) powdered sugar for frosting
225 g (8 oz) cream cheese or 200 g full-fat coconut cream
15 ml (1 tbsp) lemon juice
Toasted coconut flakes for garnish (optional)

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Instructions

Make the raspberry coulis and cool it by simmering raspberries, sugar, and lemon juice until thickened, then strain and chill.
Prepare the dry ingredients by sifting together flour, baking powder, baking soda, and salt, then stirring in shredded coconut.
Cream butter and sugar in a mixer until fluffy, then add eggs one at a time.
Combine wet and dry ingredients without overmixing.
Divide batter into prepared pans and bake until a toothpick comes out clean.
Create the raspberry swirl by piping cooled coulis between cake layers and slightly chilling.
Make the coconut cream frosting and frost the cooled cake layers.
Chill the finished cake to set before slicing.

Notes

For best results, use room-temperature ingredients and avoid overmixing the batter.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 28g
Sodium: 210mg
Fat: 26g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg

Raspberry Swirl Coconut Snowball Cake Recipe