Raspberry Coconut Snowball Cake

This raspberry coconut snowball cake is the kind of dessert that stops people in their tracks. The cake bakes up tender and moist, with pockets of tangy raspberry running through the crumb and a blanket of sweet coconut on top.

I first served this at a family brunch and watched as every slice disappeared—proof that the swirl looks special but is so simple to pull off at home. I have baked dozens of versions of this cake over the years and always come back to this one for its balance of sweetness and texture. The combination of tart jam and coconut is pure comfort.

Ingredients

• All-purpose flour: gives the cake its soft structure and gentle crumb. Choose fresh flour for best texture
• Baking powder: helps the cake rise tall and fluffy. Double check it’s not expired for maximum lift
• Salt: brings out the natural flavors. Kosher or fine sea salt both work well
• Unsalted butter: should be soft but not melting to cream perfectly with sugar
• Granulated sugar: sweetens the cake without overdoing it
• Eggs: at room temperature for easy mixing and good rise
• Vanilla extract: deepens the flavor and adds warmth. Use pure vanilla if possible
• Whole milk: keeps the crumb moist and delicate
• Raspberry preserves: provide the signature swirl. Go for a preserve with real fruit pieces for best texture
• Sweetened shredded coconut: clings to the outside and finishes the cake with chew and sweetness
• Powdered sugar (optional): adds a snowy look when dusted on top

Instructions

Prepare the Pan and Oven:

Grease your dome-shaped cake pan or an oven-safe bowl well with butter ensuring every corner is coated. Dust thoroughly with flour and tap out the excess. Preheat your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius so it is evenly heated before the cake goes in

Make the Cake Batter:

In a large mixing bowl beat the soft butter with sugar using a stand or hand mixer until the mixture is very light and fluffy about three minutes. Add the eggs one at a time mixing well after each to prevent curdling. Stir in the vanilla. In another bowl whisk together flour salt and baking powder. Add the flour mixture to the butter mix in small portions alternating with splashes of milk until a thick smooth batter forms. Mix just until combined and stop to avoid overworking the batter

Swirl in the Raspberry Preserves:

Spoon half the batter into the prepared pan and smooth the top. Warm the raspberry preserves just a bit so they are easy to drizzle. Drop small spoonfuls of preserve evenly over the batter. Spoon the rest of the batter on top. Use a long knife or a skewer to gently swirl the preserves through the batter in a figure eight motion so you get visible ribbons but do not blend too much

Bake and Cool the Cake:

Place the pan in the center of the oven. Bake for forty five to fifty five minutes until the top springs back and a toothpick in the middle comes out clean. Let the cake rest in the pan for ten minutes to set. Run a knife around the edge then invert onto a cooling rack to cool completely

Coat with Coconut:

Lightly brush the surface of the cooled cake with water or simple syrup to help the coconut stick. Pour sweetened shredded coconut onto a large plate. Roll or press the cake into the coconut rotating so every side is well covered. If you like dust a little powdered sugar on top for a snowy look

My favorite ingredient in this recipe is the raspberry preserve because it wakes up the flavor of the whole cake. Seeing those bold swirls when you cut the first slice always makes everyone smile. The first time I made this cake for a family gathering it disappeared faster than anything else on the table and has been requested ever since.

Storage Tips

Keep the cake under a dome at room temperature for up to three days. In warm climates or for longer storage keep it in the fridge well wrapped. If you need to freeze it slice first then wrap each piece tightly in parchment and stash in a resealable plastic bag. Thaw slices at room temperature for best texture.

Ingredient Substitutions

You can use strawberry jam or apricot preserves if you do not have raspberry. For a dairy-free version swap the butter for vegan butter and use almond or oat milk. If coconut is not your thing try rolling the cake in finely chopped toasted nuts for crunch.

Serving Suggestions

Serve this cake plain with tea or coffee for a cozy treat. Dress it up with a scoop of vanilla ice cream or a swirl of whipped cream at dessert time. For brunch slice thin and serve with a plate of fresh berries or a drizzle of warm raspberry sauce.

Cultural and Historical Notes

Snowball cakes have roots in old-fashioned American home baking. The coconut coating is inspired by winter and holiday treats that look festive but are easy to pull together with pantry basics. The swirl is a playful touch you also see in British and Australian marble cakes.

Seasonal Adaptations

Add orange zest to the batter in winter for a citrus twist. Swirl in strawberry or blueberry preserves when berries are in season. Use unsweetened coconut for a slightly less sweet flavor if desired.

Success Stories

Many readers say this cake has become their go-to recipe for potlucks and holidays. It holds up beautifully at parties and every time someone new tries it they want the recipe. Swapping the preserves or coconut has helped make it perfect for all tastes.

Freezer Meal Conversion

To freeze the cake cut completely cooled slices and place parchment between layers. Store in a freezer bag with as much air pressed out as possible. Pull a slice or two out for a quick treat when unexpected guests drop by.

Try this raspberry coconut snowball cake once and you will see why it earns a spot in your regular baking rotation. The easy swirl and snowy coating dress it up with almost no effort. Whether for a holiday or just to brighten a weekday this cake never fails to make people happy.

Common Questions About Recipes

→ Can I use fresh raspberries for the swirl?

Yes! Lightly mash fresh raspberries with a bit of sugar to prevent excess moisture before swirling into the batter.

→ Do I need a special cake pan for the shape?

A dome cake pan or oven-safe bowl helps achieve the round snowball look, but a regular pan works for traditional slices.

→ Is this cake very sweet?

No, the balance of vanilla cake, raspberry preserves, and coconut results in a subtly sweet, light dessert.

→ Can it be made gluten-free?

Absolutely! Substitute a gluten-free flour blend and ensure your coconut and preserves are gluten-free as well.

→ How should I store the cake?

Keep at room temperature for up to 3 days, refrigerate for 5, or freeze slices for up to one month.

→ Does it need frosting?

No frosting is required. The coconut coating provides the perfect finish and visual appeal.