Description
A delightful Raspberry Surprise Coconut Snowball Cake that combines the sweetness of raspberries with the richness of coconut, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh raspberries
- 1 ½ cups sweetened shredded coconut
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon coconut extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- While the cakes are cooling, prepare the whipped cream. In a mixing bowl, beat the heavy whipping cream, powdered sugar, and coconut extract until soft peaks form.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of whipped cream on top and sprinkle with ½ cup of shredded coconut. Place the second cake layer on top and frost the top and sides with the remaining whipped cream. Press the remaining shredded coconut onto the sides and top of the cake.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
Notes
- For a tropical twist, add a layer of sliced bananas between the cake layers.
- You can substitute the raspberries with strawberries or blueberries for a different flavor profile.
- For added texture, sprinkle some chopped nuts on top of the whipped cream before adding the coconut.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg