Introduction
Transform everyday ingredients into a show-stopping dessert in under an hour! This Raspberry Coconut Snowball Cake is a delightful fusion of sweet coconut and tart raspberry, all swirled together in a tender bundt cake that’s perfect for any occasion – or even just a Tuesday night treat. Busy weeknights? No problem! This recipe prioritizes speed and simplicity without sacrificing flavor.
Why This Works
This recipe is a winner because it’s incredibly easy, uses readily available ingredients, and delivers maximum flavor impact with minimal effort. The combination of moist coconut cake and vibrant raspberry creates a surprising and satisfying balance that everyone will love. Plus, the bundt cake shape makes it elegant enough for guests but simple enough for a family dessert.
Key Ingredients
🥥 2 cups shredded sweetened coconut
🍓 1 cup fresh raspberries
🥚 4 large eggs
🥛 1 cup milk
🧈 1 cup unsalted butter, softened
🍯 1 cup granulated sugar
🥣 2 cups all-purpose flour
🥄 2 teaspoons baking powder
Pinch of salt
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan. This step is crucial for easy release later!
2️⃣ In a large bowl, cream together the softened butter and sugar until light and fluffy. This takes just a few minutes with a stand or hand mixer—speed is key!
3️⃣ Beat in the eggs one at a time, then stir in the milk.
4️⃣ In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
5️⃣ Gently fold in half of the shredded coconut and half of the raspberries.
6️⃣ Pour half of the batter into the prepared bundt pan. In a small bowl, gently combine the remaining batter with the remaining coconut and raspberries.
7️⃣ Carefully spoon the remaining batter on top of the first layer and swirl the two layers together using a knife or toothpick for a beautiful marbled effect.
8️⃣ Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
9️⃣ Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Handy Tips
- Use good quality butter for the best flavor.
- Don’t overmix the batter, or the cake will be tough.
- If you don’t have fresh raspberries, frozen ones will work, but make sure to thaw and drain them before adding them to the batter.
Heat Control
Baking at 350°F (175°C) ensures even cooking and prevents the cake from burning or becoming dry. Overbaking will result in a dry cake, so start checking for doneness around 50 minutes.
Crunch Factor
The shredded coconut adds a delightful textural contrast to the soft cake, providing a pleasant little crunch in every bite.
Pro Kitchen Tricks
- For an even more intense raspberry flavor, add a teaspoon of raspberry extract to the batter.
- To make the swirling effect extra dramatic, use a toothpick to create more defined swirls in the batter before baking.
- Make it ahead! This cake keeps well for up to 3 days, stored in an airtight container at room temperature.
Storage Tips
Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze it in an airtight container for up to 2 months.
Gift Packaging Ideas
This cake looks beautiful presented in a simple cardboard cake carrier lined with parchment paper. A ribbon and a small tag with the recipe name adds a personal touch.
Flavor Variations
🌟 Lemon Raspberry Coconut: Add the zest of one lemon and ½ cup of lemon juice to the batter.
🌟 Chocolate Raspberry Coconut: Add ½ cup of unsweetened cocoa powder to the dry ingredients.
🌟 Pineapple Coconut: Substitute the raspberries with 1 cup of drained crushed pineapple.
🌟 Lime Coconut: Substitute the raspberries with the zest and juice of 2 limes.
Troubleshooting
- Cake is dry: You may have overbaked it. Next time, check for doneness a few minutes earlier.
- Cake stuck to the pan: Ensure you greased and floured the pan well.
- Cake is unevenly cooked: Make sure your oven rack is in the center of the oven.
FAQ
- Can I use frozen raspberries? Yes, just thaw and drain them well before adding them to the batter.
- Can I use a different type of pan? A 9×13 inch baking pan will also work, but the baking time may need to be adjusted.
- Can I make this cake ahead of time? Yes, it tastes even better the next day!
Conclusion
This Raspberry Coconut Snowball Cake is a quick, easy, and delicious dessert that’s perfect for any occasion. We hope you enjoy it as much as we do! Share your creations with us on social media using #RaspberryCoconutSnowballCake!
30-Minute Raspberry Coconut Dream Cake
A light and fluffy cake infused with coconut and layered with fresh raspberries, perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 1 cup fresh raspberries
- 1/2 cup powdered sugar (for frosting)
- 1 tablespoon coconut cream (for frosting)
- 1 teaspoon lemon juice (for frosting)
Instructions
- Preheat the oven to 180u00b0C (350u00b0F) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, shredded coconut, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, until just combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 45-60 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the frosting by whisking together powdered sugar, coconut cream, and lemon juice until smooth.
- Once the cake is completely cooled, spread the frosting evenly over the top and garnish with additional raspberries and shredded coconut if desired.
Tips
- For a more intense coconut flavor, use coconut extract in addition to vanilla.
- Let the cake cool completely before frosting to prevent the frosting from melting.