Raspberry Surprise Coconut Snowball Cake Recipe That Delights Every Bite

I still remember the first time I made this Raspberry Surprise Coconut Snowball Cake Recipe — it was love at first bite! This cake has become one of my all-time favorites because it combines tropical coconut with bright raspberry in every forkful.

The layers are wonderfully moist, and the fluffy frosting covered in shredded coconut makes it look like a snowy showstopper. I made it for a family gathering, and everyone asked for seconds (and the recipe!).

You might also enjoy trying a Steak and Lobster Linguine Recipe for a savory twist alongside this dessert. You’re going to fall for this dessert just like I did.

Ingredients

Here’s what you’ll need to make this stunning cake, along with helpful tips so every ingredient works perfectly in the recipe.

For the Coconut Cake

• 2½ cups all-purpose flour – Measure carefully or use a scale so the cake stays light instead of dense.
• 1 tablespoon baking powder – Helps create fluffy, tall cake layers.
• ½ teaspoon baking soda – Adds lift and keeps the crumb tender.
• ¾ teaspoon salt – Balances sweetness and enhances flavor.
• ½ cup unsalted butter, softened – Provides richness and moisture; room temperature mixes best.
• 1½ cups granulated sugar – Sweetens and helps build cake structure.
• 1 teaspoon vanilla extract – Adds warmth and depth.
• 1½ teaspoons coconut extract – Boosts coconut flavor without overpowering.
• ¼ teaspoon almond extract – Optional but gives a subtle bakery-style flavor.
• 6 large egg whites, beaten until foamy – Keeps the cake light and soft.
• 1 cup full-fat canned coconut milk – Full fat gives the best texture and moisture.
• ½ cup sour cream, room temperature – Adds richness and keeps layers soft.
• ⅓ cup liquified coconut oil – Enhances coconut flavor and keeps cake moist.
• 1 cup unsweetened shredded coconut – Adds texture and natural coconut taste.

For the Coconut Cream Cheese Frosting

• 1 cup unsalted butter, room temperature – Creates a creamy frosting base.
• 8 oz cream cheese, room temperature – Adds tanginess that balances sweetness.
• 1 teaspoon vanilla extract – Rounds out the flavor.
• ¼ teaspoon salt – Keeps frosting from tasting overly sweet.
• ½ teaspoon coconut extract – Adds tropical flavor.
• 3 tablespoons canned coconut milk – Makes frosting smooth and spreadable.
• 4½ cups confectioners’ sugar – Sweetens and thickens frosting.
• ½ cup raspberry preserves – Provides the signature fruity surprise between layers.
• 2 cups shredded coconut, for decorating – Gives the snowball appearance.

Note: This recipe makes a full celebration cake that comfortably serves 10–12 people. You can also pair it with Garlic Butter Chicken Bites with Creamy Parmesan Pasta Recipe if you want a rich, comforting main course alongside your dessert.

Variations

You can easily adjust this cake to suit different tastes or dietary needs:

• Dairy-free: Use plant-based butter and cream cheese alternatives, and replace sour cream with dairy-free yogurt or coconut cream.
• Sugar-free: Swap sugar and powdered sugar with baking-friendly sugar substitutes.
• Extra fruit flavor: Add fresh raspberries between layers or gently fold some into the batter.
• Citrus twist: Add lime or lemon zest to brighten the coconut flavor.
• Nutty crunch: Sprinkle toasted coconut or chopped almonds on the outside for extra texture.

Cooking Time

A little patience makes this cake perfect:

• Prep Time: 30 minutes
• Cooking Time: About 25 minutes per cake layer
• Total Time: Around 1 hour 55 minutes including cooling and assembly

Equipment You Need

• Stand mixer or hand mixer – Helps whip batter and frosting smoothly.
• Mixing bowls – For combining dry and wet ingredients separately.
• Three 9-inch cake pans – For even cake layers.
• Parchment paper – Prevents sticking and helps clean release.
• Rubber spatula – Useful for folding ingredients gently.
• Serrated knife – Helps level cake layers before stacking.
• Cooling racks – Allow layers to cool evenly before frosting.

How to Make Raspberry Surprise Coconut Snowball Cake Recipe?

This cake comes together in simple stages. Take your time and enjoy the process — the results are worth it.

Prepare the Cake Batter

Start by mixing all dry ingredients in one bowl. In another, beat butter and sugar until fluffy, then mix in extracts. Combining them gradually helps build a smooth batter.

Add Egg Whites and Coconut Liquids

Fold in beaten egg whites carefully so the batter stays airy. Alternate adding dry ingredients with coconut milk and sour cream to keep the mixture light and smooth.

Bake the Cake Layers

Divide batter evenly among pans and bake until a toothpick inserted in the center comes out clean. Let the layers cool completely before removing them.

Make the Cream Cheese Frosting

Beat butter and cream cheese until creamy and lump-free. Add coconut milk, extracts, and powdered sugar slowly until frosting becomes smooth and fluffy.

Assemble and Layer with Raspberry

Trim cake tops for even stacking. Spread frosting and a layer of raspberry preserves between each cake layer before stacking them neatly.

Frost and Cover in Coconut

Cover the entire cake with frosting, then gently press shredded coconut around the cake to create the signature snowball effect.

Additional Tips for Making this Recipe Better

Here are some lessons I learned while making this cake:

• I always bring ingredients to room temperature so everything blends smoothly.
• I avoid overmixing once flour is added to keep the cake soft.
• I make sure layers cool fully before frosting so nothing slides.
• I chill the cake briefly before adding coconut so the coating sticks better.

How to Serve Raspberry Surprise Coconut Snowball Cake Recipe?

Serve slices chilled or slightly at room temperature for best flavor. Garnish each slice with fresh raspberries or mint leaves for a pretty presentation. A dusting of powdered sugar on top makes it extra festive for parties or holidays.

Nutritional Information

Approximate values per slice:

• Calories: 450–520
• Protein: About 5 g
• Carbohydrates: Around 60–70 g
• Fat: About 25 g

Make Ahead and Storage

Storing

Keep the frosted cake covered in the refrigerator for up to three days. Let slices sit at room temperature briefly before serving for best texture and flavor.

Freezing

Wrap leftover slices tightly and freeze for up to one month. Thaw overnight in the refrigerator and bring to room temperature before serving.

Reheating

This cake is best served chilled or at room temperature, so reheating is not necessary.

Why You’ll Love This Recipe?

This cake wins hearts quickly, and here’s why:

• Beautiful presentation makes it perfect for celebrations and gatherings.
• Coconut and raspberry flavors balance sweetness with refreshing fruitiness.
• The recipe serves a crowd, making it ideal for parties.
• It can be baked ahead, reducing stress on event day.
• Easy ingredient swaps make it adaptable to different preferences.

Ben Carraoli

Raspberry Surprise Coconut Snowball Cake Recipe

I still remember the first time I made this Raspberry Surprise Coconut Snowball Cake — it was love at first bite! This cake has become one of my all-time favorites because it combines tropical coconut with bright raspberry in every forkful. The layers are wonderfully moist, and the fluffy frosting covered in shredded coconut makes it look like a snowy showstopper.

Print Recipe Pin Recipe

Total Time 1 hour hr 55 minutes mins

Servings: 12

Ingredients Method Notes

Ingredients

  

• 2½ cups all-purpose flour – Measure carefully or use a scale so the cake stays light instead of dense.
• 1 tablespoon baking powder – Helps create fluffy tall cake layers.
• ½ teaspoon baking soda – Adds lift and keeps the crumb tender.
• ¾ teaspoon salt – Balances sweetness and enhances flavor.
• ½ cup unsalted butter softened – Provides richness and moisture; room temperature mixes best.
• 1½ cups granulated sugar – Sweetens and helps build cake structure.
• 1 teaspoon vanilla extract – Adds warmth and depth.
• 1½ teaspoons coconut extract – Boosts coconut flavor without overpowering.
• ¼ teaspoon almond extract – Optional but gives a subtle bakery-style flavor.
• 6 large egg whites beaten until foamy – Keeps the cake light and soft.
• 1 cup full-fat canned coconut milk – Full fat gives the best texture and moisture.
• ½ cup sour cream room temperature – Adds richness and keeps layers soft.
• ⅓ cup liquified coconut oil – Enhances coconut flavor and keeps cake moist.
• 1 cup unsweetened shredded coconut – Adds texture and natural coconut taste.
• 1 cup unsalted butter room temperature – Creates a creamy frosting base.
• 8 oz cream cheese room temperature – Adds tanginess that balances sweetness.
• 1 teaspoon vanilla extract – Rounds out the flavor.
• ¼ teaspoon salt – Keeps frosting from tasting overly sweet.
• ½ teaspoon coconut extract – Adds tropical flavor.
• 3 tablespoons canned coconut milk – Makes frosting smooth and spreadable.
• 4½ cups confectioners’ sugar – Sweetens and thickens frosting.
• ½ cup raspberry preserves – Provides the signature fruity surprise between layers.
• 2 cups shredded coconut for decorating – Gives the snowball appearance.

Method

 

1. Start by mixing all dry ingredients in one bowl. In another, beat butter and sugar until fluffy, then mix in extracts. Combining them gradually helps build a smooth batter.
2. Fold in beaten egg whites carefully so the batter stays airy. Alternate adding dry ingredients with coconut milk and sour cream to keep the mixture light and smooth.
3. Divide batter evenly among pans and bake until a toothpick inserted in the center comes out clean. Let the layers cool completely before removing them.
4. Beat butter and cream cheese until creamy and lump-free. Add coconut milk, extracts, and powdered sugar slowly until frosting becomes smooth and fluffy.
5. Trim cake tops for even stacking. Spread frosting and a layer of raspberry preserves between each cake layer before stacking them neatly.
6. Cover the entire cake with frosting, then gently press shredded coconut around the cake to create the signature snowball effect.

Notes

• I always bring ingredients to room temperature so everything blends smoothly.
• I avoid overmixing once flour is added to keep the cake soft.
• I make sure layers cool fully before frosting so nothing slides.
• I chill the cake briefly before adding coconut so the coating sticks better.