Description
A beautiful and delicious dessert with layers of sweet cake and tangy raspberry preserves, all coated in shredded 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 (optional, for dusting)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 10-cup oven-safe dome pan or bowl and dust lightly with flour.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Cream the softened butter and sugar together until fluffy and light (3-5 minutes).
- Beat in the eggs one by one, then add the vanilla extract and mix until combined.
- Alternately add the dry mixture and milk to the butter mixture, mixing until just combined.
- Pour half the batter into the prepared pan, dollop the warmed raspberry preserves on top, swirl gently, and cover with the remaining batter.
- Bake for 45-55 minutes, checking for doneness with a toothpick.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Decorate with sweetened shredded coconut and powdered sugar if desired.
- Slice and enjoy!
Notes
Use a serrated knife for clean cuts and consider pairing with whipped cream or ice cream.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: cake, dessert, snowball cake, raspberry, coconut, festive dessert