Introduction
Hey bakers! Ready to turn everyday ingredients into a show-stopping dessert? This Raspberry Coconut Snowball Cake is your answer. It’s a stunning swirl of coconut and raspberry in a soft, sweet bundt cake that’s surprisingly easy to make. Get ready for oohs and aahs!
Why This Works
This recipe is a winner because it’s a beautiful balance of flavors and textures. The moist coconut cake provides a lovely base, while the tart raspberry swirl adds a delightful tang. Plus, it’s incredibly easy to make – perfect for family baking sessions or impressing guests without spending hours in the kitchen!
Key Ingredients
- 🥥 2 cups shredded sweetened coconut
- 🍓 1 cup fresh raspberries
- 🧈 1 cup (2 sticks) unsalted butter, softened
- 🥚 4 large eggs
- 🥛 1 cup buttermilk
- 🍯 1 ½ cups granulated sugar
- 🥄 2 teaspoons vanilla extract
- 🌾 2 ½ cups all-purpose flour
- 🥄 2 teaspoons baking powder
- 🤏 ½ teaspoon baking soda
- 🧂 ½ teaspoon salt
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. This is crucial for easy removal later!
2️⃣ In a large bowl, cream together the softened butter and sugar until light and fluffy. This takes a few minutes, but it’s worth it for a light and airy cake!
3️⃣ Beat in the eggs one at a time, then stir in the vanilla extract.
4️⃣ In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5️⃣ Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don’t overmix!
6️⃣ Gently fold in the shredded coconut.
7️⃣ Set aside about ⅓ of the batter.
8️⃣ Gently fold the raspberries into the remaining batter.
9️⃣ Spoon alternating layers of the raspberry batter and the plain coconut batter into the prepared bundt pan, swirling gently with a knife or toothpick for a marbled effect.
🔟 Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
1️⃣1️⃣ Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Handy Tips
- Make sure your butter is softened but not melted – room temperature is ideal.
- Don’t overmix the batter, or your cake will be tough.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Heat Control
Baking at 350°F (175°C) ensures even cooking and prevents burning. Keep an eye on the cake during the last 10-15 minutes of baking time, and cover it loosely with foil if it starts to brown too quickly.
Crunch Factor
This cake has a delightful balance of textures. The soft, moist cake contrasts beautifully with the slightly crunchy coconut flakes and the juicy raspberries.
Pro Kitchen Tricks
- For an extra burst of flavor, add a teaspoon of almond extract along with the vanilla.
- If you want a more intense raspberry flavor, use raspberry jam or purée instead of fresh raspberries.
- To make the swirling pattern even more dramatic, use a piping bag to layer the batter.
Storage Tips
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Gift Packaging Ideas
This cake is beautiful enough to gift as it is! Simply dust it with powdered sugar and tie a ribbon around the bundt pan. You could also slice it and package individual portions in pretty cellophane bags.
Flavor Variations
🌟 Lemon Raspberry Coconut: Add the zest of one lemon to the batter.
🌟 Chocolate Raspberry Coconut: Add ½ cup of unsweetened cocoa powder to the dry ingredients.
🌟 Pineapple Coconut: Replace raspberries with ½ cup of crushed pineapple.
🌟 Lime Coconut: Use lime zest instead of lemon and add a squeeze of lime juice.
Troubleshooting
- Cake is dry: You may have overbaked it. Next time, check for doneness earlier.
- Cake is dense: You may have overmixed the batter. Try to mix only until the ingredients are just combined.
- Cake stuck to the pan: Make sure your bundt pan is well-greased and floured.
FAQ
- Can I use frozen raspberries? Yes, but thaw them completely and pat them dry before adding them to the batter.
- Can I make this cake in a different size pan? You can, but the baking time may need to be adjusted. Check for doneness with a toothpick.
- Can I substitute the buttermilk? Yes, see Handy Tips for a buttermilk substitute.
- What kind of coconut is best? Sweetened shredded coconut works best for this recipe.
Conclusion
This Raspberry Coconut Snowball Cake is a guaranteed crowd-pleaser! Its beautiful swirls, delicious flavors, and surprisingly simple recipe make it perfect for any occasion. Give it a try and share your creations with us – we can’t wait to see your stunning results! Happy baking!