Description
Raspberry Swirl Coconut Snowball Cake is a tropical delight that combines the tartness of fresh raspberries with the creamy richness of coconut. This moist and fluffy cake features vibrant raspberry swirls, creating an eye-catching centerpiece for any celebration. Whether you’re hosting a summer barbecue or simply indulging on a cozy afternoon, this dessert promises to bring joy with every slice.
Ingredients
Scale
- 1 cup coconut flour
- 1 cup granulated sugar
- 1 cup fresh raspberries
- 1 cup coconut milk
- 2 tsp baking powder
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup unsweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
- In a large bowl, whisk together coconut flour, sugar, baking powder, and a pinch of salt.
- In another bowl, beat eggs and mix in coconut milk and vanilla until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Fold in fresh raspberries, keeping some whole for visual appeal.
- Pour batter into the prepared pan and bake for 25-30 minutes or until golden brown.
- Allow the cake to cool completely before frosting with whipped cream or coconut cream and sprinkle with shredded coconut.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 70mg
Keywords: - For added texture, consider using toasted shredded coconut on top. - Swap raspberries for strawberries or blueberries if desired. - Store leftovers in an airtight container at room temperature for up to three days.