Raspberry Coconut Snowball Cake

 

# Raspberry Coconut Snowball Cake

A soft, moist coconut cake swirled with sweet raspberry jam and coated in fluffy shredded coconut for a beautiful snowball effect.

## Prep Time

* 15 minutes

## Cook Time

* 30–35 minutes

## Total Time

* 50 minutes

## Servings

* 12 servings

## Ingredients

### For the Cake

* 1 box (15.25 oz / 432 g) white cake mix

* 1 cup (240 ml) coconut milk

* 3 large eggs

* 1/2 cup (120 ml) vegetable oil

* 1/2 cup (160 g) raspberry jam

* A few drops pink food coloring (optional)

### For the Topping

* 2 cups (160 g) sweetened shredded coconut

* 1/4 cup (80 g) raspberry jam (optional, for brushing the top)

* Fresh raspberries, for garnish (optional)

* Powdered sugar, for dusting (optional)

## Instructions

### Step 1: Prepare the Oven

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or two 8-inch round cake pans.

### Step 2: Make the Batter

In a large mixing bowl, combine the cake mix, coconut milk, eggs, and vegetable oil. Beat with an electric mixer for about 2 minutes until smooth and creamy.

### Step 3: Add Color (Optional)

Add a few drops of pink food coloring and mix until evenly incorporated.

### Step 4: Fill the Pan

Pour the batter into the prepared pan and spread evenly.

### Step 5: Create Raspberry Swirls

Drop spoonfuls of raspberry jam across the batter. Use a knife or skewer to gently swirl the jam through the batter. Avoid overmixing.

### Step 6: Bake

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

### Step 7: Cool Slightly

Remove from the oven and let cool in the pan for 10–15 minutes.

### Step 8: Add the Coconut Coating

If desired, warm the additional raspberry jam slightly and brush a thin layer over the top of the cake. Sprinkle the shredded coconut evenly over the cake, gently pressing it into the surface.

### Step 9: Cool Completely

Allow the cake to cool completely before slicing.

### Step 10: Serve

Garnish with fresh raspberries and a light dusting of powdered sugar if desired. Slice and serve.

## Tips

* Use full-fat coconut milk for maximum flavor and moisture.

* Don't over-swirl the jam to maintain distinct raspberry ribbons.

* Refrigerate leftovers in an airtight container for up to 5 days.

* Freeze individual slices for up to 2 months.

## Nutrition (Approximate Per Serving)

* Calories: 320

* Carbohydrates: 42 g

* Protein: 4 g

* Fat: 15 g

* Saturated Fat: 7 g

* Sugar: 25 g

* Fiber: 2 g

* Sodium: 280 mg

Enjoy this delicious Raspb

erry Coconut Snowball Cake with tea, coffee, or as a festive dessert for special occasions! 🍰🥥🍓