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Raspberry Surprise Coconut Snowball Cake

Raspberry Surprise Coconut Snowball Cake That Wows Every Bite

This Raspberry Surprise Coconut Snowball Cake is a vibrant, moist dessert that transforms gatherings with its rich flavors and stunning presentation.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups All-Purpose Flour Consider using cake flour for lighter texture.
  • 1 tbsp Baking Powder Acts as a leavening agent.
  • 0.5 tsp Baking Soda Enhances leavening process.
  • 0.75 tsp Salt Boosts flavor and balances sweetness.
  • 0.5 cups Unsalted Butter Should be softened to room temperature.
  • 1.5 cups Granulated Sugar Sweetens the cake.
  • 1 tsp Vanilla Extract Enhances overall flavor.
  • 1.5 tsp Coconut Extract Infuses coconut flavor.
  • 0.25 tsp Almond Extract Adds flavor complexity.
  • 6 large Egg Whites Beat until foamy.
  • 1 cups Canned Coconut Milk Adds moisture and flavor.
  • 0.5 cups Sour Cream Use at room temperature.
  • 0.33 cups Unrefined Coconut Oil Liquefied for moisture.
  • 1 cups Shredded Coconut For added texture.
For the Frosting
  • 1 cups Unsalted Butter Softened to room temperature.
  • 8 oz Cream Cheese Adds tang and creaminess.
  • 4.5 cups Confectioners’ Sugar Sweetens and structures frosting.
For the Filling & Decoration
  • 0.5 cups Raspberry Preserves Creates fruity surprise layer.
  • 2 cups Shredded Coconut For decoration.

Equipment

  • stand mixer
  • mixing bowls
  • Cake Pans
  • whisk
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans.
  2. Sift together all-purpose flour, baking powder, baking soda, and salt.
  3. Beat softened butter and granulated sugar until light and fluffy.
  4. Mix in vanilla, coconut, and almond extracts, then add foamy egg whites.
  5. Whisk together coconut milk and sour cream, then combine with cake batter.
  6. Fold in coconut oil and shredded coconut.
  7. Divide batter among pans and bake for about 20 minutes.
  8. Prepare frosting by combining butter and cream cheese until smooth.
  9. Assemble cake by spreading frosting and raspberry preserves between layers.
  10. Press shredded coconut onto frosting and let set for 30 minutes.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing once the wet ingredients are incorporated.

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