A Fluffy, Tropical-Inspired Winter Wonderland Cake
Imagine: A moist coconut cake swirled with tart raspberry jam, then blanketed in snowy shredded coconut and a dusting of powdered sugar. This stunning dessert is light yet indulgent, with a festive winter-meets-tropical vibe that’s perfect for holiday gatherings or cozy tea times.
✨ Why You’ll Love This Cake
✅ Easy to make – No fancy decorating skills needed!
✅ Stunning presentation – Looks like a snow-dusted jewel.
✅ Balanced flavors – Sweet coconut + tangy raspberry.
✅ Versatile – Fits holiday parties, birthdays, or afternoon treats.
📝 Ingredients
For the Cake:
- 1½ cups (190g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) milk
- 1 tsp vanilla extract
- ½ cup (40g) shredded coconut (sweetened or unsweetened)
- ¼ cup (80g) raspberry jam (seedless or with seeds)
For the Topping:
- 1 cup (80g) shredded coconut (for coating)
- ¼ cup (30g) powdered sugar (for dusting)
(Optional: Fresh raspberries or mint leaves for garnish!)
👩🍳 Step-by-Step Instructions
1️⃣ Prep & Mix Dry Ingredients
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk flour, baking powder, and salt. Set aside.
2️⃣ Cream Butter & Sugar
- In a large bowl, beat butter and sugar until light and fluffy (~3 mins).
- Add eggs one at a time, mixing well after each. Stir in vanilla.
3️⃣ Alternate Wet & Dry Ingredients
- Gradually add flour mixture and milk, beginning and ending with flour. Mix until just combined.
- Fold in shredded coconut gently.
4️⃣ Swirl in Raspberry Jam
- Drop spoonfuls of jam onto the batter. Use a knife or skewer to swirl lightly—don’t overmix!
5️⃣ Bake & Cool
- Bake 25–30 mins until a toothpick comes out clean.
- Cool 10 mins in pan, then transfer to a wire rack to cool completely.
6️⃣ Decorate Like a Snowball
- Press shredded coconut onto the top and sides of the cake.
- Dust with powdered sugar for a “snowy” effect.
💡 Pro Tips
🔹 For extra moisture: Brush cooled cake with simple syrup (1:1 sugar + water, heated).
🔹 Jam too thick? Warm slightly for easier swirling.
🔹 Toast the coconut for a nuttier flavor (cool before pressing onto cake).
❓ FAQs + Variations
1. Can I use frozen raspberries instead of jam?
✅ Yes! Thaw, mash, and sweeten with 1 tbsp sugar before swirling.
2. How do I store leftovers?
🍰 Room temp: 2 days (covered).
❄️ Fridge: Up to 5 days (bring to room temp before serving).
3. Can I make this gluten-free?
🌾 Substitute with GF all-purpose flour blend.
4. No shredded coconut?
🥥 Use toasted almond slices or omit—it’ll still taste delicious!
5. Can I turn this into cupcakes?
🧁 Yes! Bake in lined muffin tins for 18–20 mins (makes ~12).
🍽 Serving Suggestions
- With a dollop of whipped cream
- Paired with hot chai or coffee
- As a festive holiday dessert (add edible glitter for extra sparkle!)
⏳ Time & Nutrition
Prep: 15 mins | Bake: 30 mins | Total: 45 mins
Calories: ~320/slice | Servings: 8
🌟 Final Thoughts
This Raspberry Swirl Coconut Snowball Cake is a showstopper disguised as simplicity—soft, fragrant, and just sweet enough. Perfect for:
- Christmas or New Year’s Eve
- Winter birthdays
- When you crave sunshine in dessert form
Every bite is a little escape to paradise! 🌴❄️
(Inspired by classic coconut cakes and winter wonderland vibes.)
