Snowball Cake Raspberry Coconut (Print Version)
# Ingredients:
→ Cake Base
01 -
315 g all-purpose flour
02 -
1.5 teaspoons baking powder
03 -
0.5 teaspoon fine salt
04 -
170 g unsalted butter, room temperature
05 -
300 g granulated sugar
06 -
3 large eggs
07 -
1 tablespoon vanilla extract
08 -
240 ml whole milk
→ Raspberry Swirl
09 -
120 ml raspberry preserves, slightly warmed
→ Coating
10 -
160 g sweetened shredded coconut
11 -
Powdered sugar, for dusting (optional)
# Instructions:
01 -
Preheat oven to 175°C. Grease a 10-cup oven-safe dome pan or bowl and dust thoroughly with flour.
02 -
In a bowl, whisk together flour, baking powder, and salt until evenly blended.
03 -
In a separate large bowl, beat the room-temperature butter and granulated sugar until light and fluffy.
04 -
Add eggs individually, beating well after each addition, then mix in the vanilla extract.
05 -
Alternate adding the dry ingredient blend and the milk to the butter mixture, mixing just until the batter is smooth.
06 -
Pour half the batter into the prepared pan. Place spoonfuls of raspberry preserves over the batter, cover with remaining batter, and gently swirl using a knife or skewer.
07 -
Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
08 -
Allow to cool in the pan for 10 minutes, then carefully turn out onto a wire rack and let cool completely.
09 -
If needed, brush the exterior with water or simple syrup. Press shredded coconut evenly over the surface. Dust with powdered sugar if desired.
10 -
Slice and serve as desired.
# Notes:
01 -
Swirling the raspberry preserves gently creates a visually appealing pattern without overly blending it into the batter.
02 -
For easier removal, ensure your dome pan is thoroughly greased and floured.