Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 1/2 cups
- Unsweetened coconut milk: 1 cup
- Large eggs: 4
- Baking powder: 2 teaspoons
- Raspberry jam or puree: 1/2 cup
- Cream cheese (softened): 8 ounces
- Sweetened shredded coconut: 3 cups
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. Whisk together the flour and baking powder. In a separate bowl, cream the sugar and eggs until light and fluffy, then alternately mix in the coconut milk and the dry ingredients until just combined, being careful not to overmix.
- Step 2: Divide the cake batter evenly between the prepared pans. Drop spoonfuls of the raspberry jam over the batter in each pan, then use a knife or skewer to gently swirl the jam into the batter, creating a marbled effect. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes completely on a wire rack.
- Step 3: While the cakes cool, prepare the cream cheese frosting by beating the softened cream cheese with 1/2 cup of unsalted butter (not listed, assumed necessity for frosting) and 3 cups of powdered sugar until smooth and light. Add 1 teaspoon of vanilla extract and a pinch of salt.
- Step 4: Place one cooled cake layer on your serving plate. Spread a thick layer of cream cheese frosting over the top, then place the second layer on top. Apply the remaining frosting generously over the entire top and sides of the cake, aiming for a smooth, thick coating.
- Step 5: Place the sweetened shredded coconut in a wide, shallow bowl or baking sheet. Carefully press the coconut firmly onto the entire surface of the frosted cake until it is completely covered, creating the "snowball" effect. Chill the cake for at least one hour before slicing and serving.
Notes
- Store the cake tightly covered in the refrigerator for up to 4 days, but always bring slices back to room temperature for 30 minutes before enjoying for the optimal soft texture.
- Do not attempt to heat this cake; instead, allow individual chilled slices to sit at room temperature for 20-30 minutes to soften the cream cheese frosting and enhance the coconut flavor.
- Serve each snowball slice alongside a small scoop of high-quality vanilla bean ice cream or dust the plate with a touch of fresh lemon zest for an added layer of brightness.
- When applying the shredded coconut, gently press it on firmly, focusing on small sections at a time, and use a clean tray underneath to catch any fall-off for reuse so you achieve full, even coverage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American