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Raspberry Surprise Coconut Snowball Cake
Lina maywgor

Delightfully Moist Raspberry Surprise Coconut Snowball Cake

brief description including Raspberry Surprise Coconut Snowball Cake
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • ½ teaspoon almond extract
  • 6 large egg whites
  • 1 cup canned coconut milk
  • 1 cup sour cream
  • ½ cup unrefined coconut oil liquified
  • 2 cups unsweetened shredded coconut
  • 1 cup unsalted butter for frosting
  • 8 ounces cream cheese
  • 1 teaspoon vanilla extract for frosting
  • ½ teaspoon salt for frosting
  • 1 teaspoon coconut extract for frosting
  • ½ cup canned coconut milk for frosting
  • 4 cups confectioners' sugar
  • 1 cup raspberry preserves
  • 2 cups shredded coconut for topping

Method
 

  1. Prepare the Oven: Start by preheating your oven to 350°F (175°C).
  2. Grease the Pans: Grease and line three 9-inch round cake pans with parchment paper.
  3. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
  4. Cream Butter and Sugar: In a stand mixer, beat the softened unsalted butter until smooth. Gradually add in granulated sugar, beating until light and fluffy.
  5. Add Flavor Extracts: Stir in the vanilla extract, coconut extract, and almond extract to the butter mixture.
  6. Incorporate Egg Whites: Gently add the lightly beaten egg whites in three additions, mixing well after each addition.
  7. Combine Wet Ingredients: In a spouted measuring cup, blend together the canned coconut milk and sour cream until well combined.
  8. Intermingle Wet & Dry Mixes: Gradually add your flour mixture to the wet ingredients in three additions, alternating with the coconut milk mixture.
  9. Stir in Coconut Oil: Gently fold in liquefied unrefined coconut oil until just combined.
  10. Bake: Divide the batter evenly among the prepared pans. Bake for around 20 minutes.
  11. Cool the Cakes: Let the cakes cool in their pans for 20 minutes, then invert them onto cooling racks.
  12. Make the Frosting: In a mixing bowl, beat the softened unsalted butter and cream cheese until smooth and creamy.
  13. Add Flavorings to Frosting: Mix in the vanilla extract, salt, coconut extract, and coconut milk to your butter and cream cheese.
  14. Incorporate Confectioners' Sugar: Gradually add sifted confectioners' sugar, beating well after each addition.
  15. Achieve the Perfect Frosting: Increase the mixer speed and beat the frosting until it’s super fluffy.
  16. Assemble the Cake: Trim the tops of your cake layers, then layer with frosting and raspberry preserves.
  17. Frost the Cake: Spread the remaining frosting over the top and sides of the assembled cake, then press shredded coconut onto the sides.
  18. Serve: Allow the cake to set for 30 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 300mgFiber: 2gSugar: 40g

Notes

  • Room Temperature Ingredients: Ensure all ingredients are at room temperature.
  • Whipping Egg Whites: Gently fold them in rather than mixing vigorously.
  • Cooling Cakes: Allow the cakes to cool completely in their pans.
  • Frosting Consistency: Gradually add the confectioners' sugar until smooth and fluffy.
  • Avoid Overbaking: Start checking for doneness a couple of minutes before the suggested time.
  • Flavor Variations: You can use different fruit preserves between layers.

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