This Snowball Cake with Raspberry and Coconut is a charming dessert that captures the essence of winter’s splendor, making it perfect for holidays, celebrations, or as a whimsical addition to any gathering. With its snowy exterior and vibrant burst of raspberry, this cake is a delightful twist on traditional coconut cakes, celebrated for its playful appearance and delicious contrast of flavors.
Ingredients:
For the Cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
3 1/2 tsp baking powder
1/2 tsp salt
1 cup unsweetened coconut milk
1/2 cup unsalted butter, softened
1 tsp vanilla extract
4 egg whites
1 cup shredded coconut
1/2 cup raspberry jam
For the Coconut Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp coconut extract
2 tbsp coconut milk
Extra shredded coconut for coating
Instructions:Oven Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
Combine Wet and Dry Ingredients: Add coconut milk, butter, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes. In a separate bowl, beat egg whites to stiff peaks, then fold them along with the shredded coconut into the batter.
Baking: Evenly distribute the batter between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting: Beat cream cheese and butter until smooth. Gradually incorporate powdered sugar, coconut extract, and coconut milk until the frosting is creamy and spreadable.
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