Go Back
Raspberry Surprise Coconut Snowball Cake Recipe
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 55 minutes
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.