Description
This Snowball Cake features a swirl of raspberry preserves and a coating of sweetened coconut.
Ingredients
Scale
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter (room temperature)
- 1½ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- ½ cup raspberry preserves (slightly warmed)
- 2 cups sweetened shredded coconut
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually add the flour mixture and milk, alternating between them.
- Pour half of the batter into each prepared pan.
- Drop warmed raspberry preserves onto the batter and swirl with a knife.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
- Once cooled, coat the sides and top with shredded coconut.
- Dust with powdered sugar if desired before serving.
Notes
- Ensure the butter is at room temperature for easy mixing.
- Warming the raspberry preserves helps with swirling.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Snowball Cake Recipe