Get ready to fall in love with a dessert that feels like a cozy winter hug on a plate! The Raspberry Coconut Snowball Cake Recipe is a heavenly combination of fluffy white cake, luscious raspberry jam, and a dreamy coconut cream filling that’s both light and indulgent. Each bite offers a delightful burst of fruity sweetness wrapped in creamy, coconut-kissed layers, all covered with snowy shredded coconut that looks just like a fresh fallen snowball. This cake isn’t just a treat; it’s a showstopper perfect for celebrations or anytime you want to bring a bit of magic to your dessert table.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role to create the perfect balance of flavor, texture, and color. From the moist white cake base to the rich cream cheese and whipped coconut filling, these simple essentials come together to make a cake that’s as stunning as it is delicious.
- White cake mix plus ingredients: The foundation that gives the cake its light, tender crumb while keeping things hassle-free.
- Seedless raspberry jam: Adds a fresh, fruity layer that complements the coconut without any crunchy seeds getting in the way.
- Cream cheese (softened): Provides a silky, tangy cream base to balance the sweet components perfectly.
- Powdered sugar: Sweetens the cream cheese filling gently without graininess.
- Vanilla extract: A warm, comforting note that lifts and deepens the overall flavor.
- Sweetened shredded coconut: The star ingredient that delivers texture and the iconic snowball look and flavor.
- Heavy whipping cream: Whipped to stiff peaks, it creates the fluffy coconut filling and frosting exterior.
- Granulated sugar: Sweetens the whipped cream while helping it hold shape.
- Coconut extract (optional): For an extra burst of coconut flavor that’s pure heaven.
- Fresh raspberries: Gorgeous garnish that adds a pop of color and fresh tartness.
- Extra shredded coconut: For covering the cake in a snowy blanket of texture and flavor.
How to Make Raspberry Coconut Snowball Cake Recipe
Step 1: Bake the Cake Layers
Start by preparing the white cake mix according to the package instructions, baking in two 8-inch round pans. This step is key to getting those soft, fluffy layers that will soak up the raspberry and coconut goodness later. Let the cakes cool completely – patience here means a smoother assembly process and less risk of melting your filling!
Step 2: Prepare the Raspberry Jam Spread
While the cakes cool, stir the seedless raspberry jam in a small bowl until smooth. This simple step ensures the jam spreads easily and distributes evenly between cake layers, giving you that perfect burst of fruity sweetness without any lumps or clumps.
Step 3: Make the Cream Cheese Coconut Filling
Beat softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. In a separate bowl, whip the heavy cream with granulated sugar and optional coconut extract until stiff peaks form. Now gently fold half of the whipped cream into the cream cheese mixture to create a light, airy coconut filling that melts on your tongue.
Step 4: Slice and Layer the Cake
Slice each cooled cake layer horizontally to create four thin cake rounds. This step takes your cake to the next level by providing multiple thin layers perfect for holding the jam and filling. Place one layer on your serving plate, spread with a generous layer of raspberry jam, then a layer of the coconut cream filling. Repeat until all layers are stacked, finishing with cake on top.
Step 5: Frost and Cover with Coconut
Use the remaining whipped cream to frost the outside of your cake completely. Then, press sweetened shredded coconut all around the cake to cover it fully. This not only gives you that signature snowball look but also adds a delightful texture and tastes like a little scoop of tropical heaven. Chill the cake for at least 2 hours so everything sets wonderfully before serving.
How to Serve Raspberry Coconut Snowball Cake Recipe
Garnishes
Fresh raspberries scattered on top add a vibrant pop of color and a touch of natural tartness that perfectly balances the cake’s sweetness. For extra flair, a few mint leaves or a dusting of powdered sugar can make your cake look even more inviting.
Side Dishes
Serve slices of this cake alongside a light fruit salad or a refreshing glass of sparkling lemonade to brighten your dessert experience. The cake’s richness loves the contrast, making every bite feel fresh and indulgent at the same time.
Creative Ways to Present
If you want to dazzle your guests, try chilling the cake and then rolling it gently in a huge pile of shredded coconut on a baking sheet for an ultra-fluffy snowball effect. Or, plate each slice with a drizzle of raspberry coulis and a few fresh berries for restaurant-style presentation at home.
Make Ahead and Storage
Storing Leftovers
Wrap the cake tightly with plastic wrap or store in an airtight container in the refrigerator. This keeps the cake moist and the whipped cream fresh for up to 3 days, so you can savor every last bite without rush.
Freezing
You can freeze this cake for up to 1 month. Wrap it securely to protect the coconut coating, and thaw it in the refrigerator overnight before serving to maintain its creamy texture and beautiful appearance.
Reheating
This cake is best enjoyed cold or at room temperature, so reheating isn’t necessary. Just let it sit out for 15 to 30 minutes before serving if it’s straight from the fridge for the creamiest, softest experience.
FAQs
Can I use homemade cake instead of box mix for this recipe?
Absolutely! A homemade white cake recipe works just as well and can add an extra personal touch. The key is to ensure the cake layers are moist and sturdy enough to hold the filling layers.
Is the coconut extract necessary?
Not at all, the coconut extract is optional. However, it intensifies the coconut flavor and complements the shredded coconut beautifully for those who love a bold coconut taste.
How can I make the cake more visually impressive?
For the ultimate snowball look, chill the frosted cake well then roll it in an extra mound of shredded coconut, creating a thick, fluffy coating that mimics fresh snow beautifully.
Can this cake be made gluten-free?
Yes! Substitute the white cake mix with a gluten-free alternative and double-check other ingredients to ensure they’re gluten-free friendly. The rest of the recipe remains the same—delicious and snowy!
What is the best way to slice this cake?
Use a sharp, serrated knife and wipe it clean between slices for neat, beautiful pieces. Letting the cake sit at room temperature for a short while before slicing helps prevent cracking.
Final Thoughts
There’s something truly magical about the Raspberry Coconut Snowball Cake Recipe that makes it an instant favorite in any kitchen. Light, creamy, and bursting with fruity and tropical flavors, it’s a dessert that brings warmth and joy to every bite. Whether for holidays, birthdays, or just a special treat, this cake is sure to impress your friends and family. Give it a try and watch how it instantly becomes a beloved classic in your dessert repertoire!
Print
Raspberry Coconut Snowball Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Coconut Snowball Cake is a delightful layered dessert featuring tender white cake filled with a creamy coconut-cream cheese mixture and sweet raspberry jam. Frosted with fluffy whipped cream and covered in shredded coconut, this cake is perfect for holidays or special occasions, garnished with fresh raspberries for a beautiful finish.
Ingredients
Cake
- 1 box white cake mix (plus ingredients listed on box)
Filling
- 1/2 cup seedless raspberry jam
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
Whipped Cream Frosting
- 2 cups heavy whipping cream
- 1/4 cup granulated sugar
- 1/2 teaspoon coconut extract (optional)
Garnish
- Fresh raspberries
- Extra shredded coconut (for rolling or topping)
Instructions
- Prepare the Cake: Follow the package directions to prepare the white cake batter. Divide the batter evenly between two 8-inch round cake pans and bake according to the package instructions, usually about 25 minutes. Once baked, remove from the oven and allow the cakes to cool completely.
- Prepare the Raspberry Jam: In a small bowl, stir the seedless raspberry jam until smooth to make it easy to spread onto the cake layers.
- Make Coconut Cream Cheese Filling: In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla extract together until creamy and smooth. This will serve as the base for the coconut filling.
- Whip the Cream: In a separate bowl, whip the heavy cream with granulated sugar and coconut extract (if using) until stiff peaks form. This whipped cream will be folded into the cream cheese mixture and later used for frosting.
- Combine Filling Components: Gently fold half of the whipped cream into the cream cheese mixture along with shredded coconut to create a light, fluffy coconut filling.
- Slice Cake Layers: Using a long serrated knife, carefully slice each cooled cake layer horizontally into two thin layers, resulting in four total cake layers.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a layer of raspberry jam evenly over the cake, followed by a layer of the coconut cream cheese filling. Repeat layering with the remaining cake pieces, jam, and filling, ending with a plain cake layer on top.
- Frost the Cake: Use the remaining whipped cream to frost the outside of the assembled cake completely.
- Apply Shredded Coconut: Press sweetened shredded coconut all over the exterior frosting to cover the entire cake, creating the ‘snowball’ effect.
- Chill the Cake: Refrigerate the cake for at least 2 hours to let it set and enhance flavors.
- Garnish and Serve: Just before serving, garnish the cake with fresh raspberries and additional shredded coconut if desired. For extra effect, roll the chilled cake in a mound of shredded coconut on a baking sheet.
Notes
- For a more dramatic snowball effect, chill the cake and then roll it in extra shredded coconut on a baking sheet.
- You can substitute homemade white cake for the boxed mix if preferred.
- Ensure the cream cheese is fully softened for smooth filling consistency.
- Coconut extract is optional but adds a lovely coconut aroma and flavor.
- To avoid tears while slicing cake layers, chill the cake beforehand.
