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
Scale
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.
