A delightful and moist Snowball Cake layered with raspberry preserves and topped with whipped cream and shredded coconut.
Author:Adriana Rose
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:10 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup shredded sweetened coconut
1 cup raspberry preserves
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ cup additional shredded coconut for topping
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
Fold in the shredded coconut.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Once cooled, place one layer of cake on a serving plate. Spread the raspberry preserves evenly on top. Place the second layer of cake on top of the preserves.
In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the top and sides of the cake.
Sprinkle the additional shredded coconut on top of the whipped cream.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Notes
For a chocolate twist, substitute ½ cup of the flour with cocoa powder.
For a tropical flavor, add crushed pineapple to the coconut layer.