Snowball Cake
A fluffy and sweet cake layered with raspberry preserves and coated in shredded coconut, perfect for any festive occasion.
Ingredients
Cake Ingredients
- 2 cups All-Purpose Flour The backbone of our tender cake.
- 2 teaspoons Baking Powder Ensures our cake rises beautifully.
- 1 pinch Salt Just a pinch to elevate all the sweetness.
- 1 cup Unsalted Butter Provides a rich, creamy base.
- 1.5 cups Granulated Sugar Infuses the cake with sweetness.
- 4 large Eggs Essentials for rise and moist texture.
- 2 teaspoons Vanilla Extract Adds aromatic flavor.
- 1 cup Whole Milk Keeps the cake moist.
- 1 cup Raspberry Preserves A tart and sweet surprise in each slice.
- 2 cups Sweetened Shredded Coconut Creates the signature snowball effect.
- 1 cup Powdered Sugar For a final touch of sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 10 cup dome pan or an oven-safe mixing bowl and dust with flour.
- Whisk together flour, baking powder, and salt in a medium bowl.
- In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy.
- Beat in the eggs one by one and then add the vanilla extract.
- Alternately add the dry flour mixture and the whole milk to the butter mixture.
- Pour half the batter into the prepared pan, add the raspberry preserves, then cover with the remaining batter.
Baking
- Bake for 45 to 55 minutes until golden brown.
- Cool in the pan for 10 minutes, then turn the cake onto a rack to cool completely.
Finishing Touch
- Brush the cake lightly with water and press the sweetened coconut flakes over the surface.
- Dust with powdered sugar before serving.
Notes
This cake is best served warm with a scoop of vanilla ice cream. Consider low-sugar and dairy-free alternatives for a lighter version.