Description
Indulge in a fluffy, vibrant Raspberry Swirl Coconut Snowball Cake that combines the tartness of fresh raspberries and the sweetness of coconut—perfect for any celebration!
Ingredients
- Coconut Flour
- Fresh Raspberries
- Unsweetened Shredded Coconut
- Eggs
- Granulated Sugar
- Baking Powder
- Vanilla Extract
- Milk (or Non-Dairy Alternative)
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper.
- In a mixing bowl, whisk together coconut flour, baking powder, and a pinch of salt.
- In another bowl, beat eggs and sugar until light and fluffy. Add milk and vanilla extract, mixing until smooth.
- Gradually fold the dry ingredients into the wet mixture gently.
- Carefully fold in crushed raspberries and shredded coconut to create beautiful pink swirls.
- Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring them to wire racks to cool completely.
- For frosting, beat softened butter with powdered sugar until creamy; add more vanilla if desired.
- Layer the cakes with frosting in between and decorate as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg