If you’re craving something as stunning as it is delicious, look no further than this Raspberry Coconut Snowball Cake. Imagine layers of fluffy white cake, tangy raspberry jam, and a creamy coconut filling all wrapped in a soft blizzard of shredded coconut. Every bite is like a snowy, fruity daydream! Perfect for birthdays, holidays, or any time you want to delight your loved ones, this show-stopping cake is surprisingly approachable for bakers of all skill levels. The flavor combination is bright and refreshing, with a cozy hint of nostalgia you’ll want to revisit again and again. Trust me, once you try Raspberry Coconut Snowball Cake, it will earn a permanent place in your dessert rotation.

Raspberry Coconut Snowball Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the essentials for Raspberry Coconut Snowball Cake couldn’t be easier, and each ingredient brings something special to the table. From the fluffiness of the cake to the tang of raspberry jam and the rich creaminess of coconut, every part builds this cake’s signature texture and flavor.

White cake mix: The perfect fluffy foundation that keeps the process simple and reliable—just follow the package ingredients for best results.
Seedless raspberry jam: Adds sweet, tart ribbons of fruitiness between the layers—smooth it out in a bowl first for easy spreading.
Cream cheese (softened): Gives the filling a luscious, tangy base; softening ensures your mixture is perfectly creamy.
Powdered sugar: Sweetens the filling without any graininess—sift it if you prefer an extra-smooth texture.
Vanilla extract: Adds warm, aromatic notes to the filling and enhances every bite.
Sweetened shredded coconut: Brings that iconic “snowball” look and a wonderful chewy bite to both the filling and the exterior.
Heavy whipping cream: Whipping up to airy peaks, this makes your filling and frosting cloud-like and light.
Granulated sugar: Stabilizes the whipped cream and ties the sweetness together.
Coconut extract (optional): An extra boost of tropical flavor for coconut enthusiasts—use sparingly.
Fresh raspberries (for garnish): Vivid, tart pops of color and flavor right on top make the cake irresistible.
Extra shredded coconut (for rolling or topping): To really drive home the snowball effect, you’ll want a generous final shower of coconut.

How to Make Raspberry Coconut Snowball Cake

Step 1: Bake the Cake Layers

Start by preparing your white cake mix batter according to the instructions on the box—usually you’ll just be adding eggs, oil, and water. Pour the batter evenly into two 8-inch round cake pans, smoothing the tops with a spatula. Bake them until the cakes are lightly golden and a toothpick inserted in the center comes out clean. Make sure to let the cakes cool completely before moving to the next step, so assembling becomes a breeze.

Step 2: Get the Jam Ready

While your cakes cool, stir the seedless raspberry jam in a small bowl so that it spreads like soft butter. This step makes assembling your Raspberry Coconut Snowball Cake simple and mess-free—no lumps of jam, just pure fruity silk between the layers.

Step 3: Make the Coconut Filling

Next up, beat the softened cream cheese together with powdered sugar and vanilla extract until it’s creamy and smooth. In a separate bowl, whip the heavy cream with granulated sugar and coconut extract (if you love coconut, don’t skip this ingredient) until stiff peaks form. Fold half of this whipped cream gently into the cream cheese mixture along with 1 cup of shredded coconut, creating a light, cloudlike filling that’s rich without feeling heavy.

Step 4: Slice and Layer

Carefully slice each cooled cake layer in half, horizontally, so you have four thin, even layers—it helps to use a long, serrated knife. Place the first layer on your serving plate, and then spread a thin and even layer of raspberry jam, followed by a generous scoop of the coconut filling. Repeat this pattern, gently stacking each piece, until all four layers are assembled, ending with a plain cake layer on top.

Step 5: Frost and “Snowball” the Cake

Take the rest of your whipped cream and frost the entire outside and top of the cake. Don’t worry about perfection—frosting is forgiving and the coconut will hide any little flaws. After the cake is fully blanketed in whipped cream, press handfuls of shredded coconut all over, until the cake looks like a snowy wonderland. For the ultimate Raspberry Coconut Snowball Cake experience, chill it at least two hours so everything sets is perfectly sliceable!

Step 6: Garnish and Serve

Right before serving, top your Raspberry Coconut Snowball Cake with a tumble of fresh raspberries and another sprinkle of coconut. This final flourish isn’t just beautiful—it adds a fresh, tart edge and makes the cake totally irresistible. Now you’re ready to dazzle your guests!

How to Serve Raspberry Coconut Snowball Cake

Garnishes

This cake begs for a snowy finish! Pile on extra shredded coconut, then crown the top with glistening fresh raspberries. A dusting of powdered sugar or a few sprigs of mint can make it look straight out of a winter wonderland—perfect for holiday tables or bright summer spreads alike.

Side Dishes

Because Raspberry Coconut Snowball Cake is luscious and rich, pair it with something light. Think fresh fruit salad, delicate lemon sorbet, or even a cup of hot tea with a squeeze of lemon. These little accents let the cake’s flavor and texture really shine!

Creative Ways to Present

For a truly dramatic moment, chill your finished cake, then gently roll the whole thing in a mound of coconut on a baking sheet to coat every last inch. Or slice and serve each piece on small dessert plates scattered with fresh raspberries for an extra pop of color. With its festive look, this cake makes a gorgeous centerpiece at any celebration.

Make Ahead and Storage

Storing Leftovers

Leftover Raspberry Coconut Snowball Cake stores wonderfully in the refrigerator. Just cover loosely with plastic wrap or a cake dome, and it’ll stay moist and flavorful for up to three days. The coconut even helps lock in freshness and prevents the frosting from drying out.

Freezing

If you want to make this cake far ahead of time, you can freeze individual slices or even the whole cake (ungarnished) tightly wrapped. Pop it into an airtight container or wrap well with both plastic and foil. It will keep for up to two months. Let it thaw overnight in the fridge before serving, then add your fresh raspberries and coconut garnish.

Reheating

This dreamy cake is best served chilled or at room temperature. There’s no need to “reheat” it, but if you like a softer bite, let slices sit on the counter for 15–20 minutes before enjoying. This lets the filling become silky and the coconut even more tender!

FAQs

Can I make Raspberry Coconut Snowball Cake with homemade cake instead of a boxed mix?

Absolutely! If you have a favorite from-scratch white cake recipe, use it in place of the boxed mix. Just be sure to bake it in two 8-inch pans so the layering works out perfectly—the rest of the process is exactly the same.

Does the coconut flavor overwhelm the cake?

Not at all—Raspberry Coconut Snowball Cake has a balanced, bright coconut note that comes from both shredded coconut and (optionally) coconut extract. If you prefer a milder coconut taste, you can skip the extract and just use the coconut coating and filling.

Can I substitute other fruit jams?

While raspberry jam creates a wonderful tangy contrast, you can definitely try strawberry, blackberry, or even apricot for a fun twist. Just pick a seedless, smooth jam so your cake layers stay neat and easy to slice.

Why do I need to chill the cake before serving?

Chilling helps the layers meld beautifully and ensures the cake is easy to slice. It also firms up the whipped cream and coconut coating so you get those signature “snowball” vibes with each serving.

Is this cake good for making ahead?

Yes! Raspberry Coconut Snowball Cake is a perfect make-ahead dessert. In fact, it tastes even better after a few hours in the fridge, which lets the flavors come together and the texture hold up wonderfully for parties and potlucks.

Final Thoughts

I hope you’re as enchanted by Raspberry Coconut Snowball Cake as I am. It’s the kind of dessert that brings smiles, stories, and maybe a little magic to your table. If you’re ready to impress your favorite people (or simply treat yourself), give this recipe a whirl—you’ll be dreaming of those coconutty, raspberry-filled layers for weeks to come!

Raspberry Coconut Snowball Cake Recipe

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4.9 from 16 reviews

Author: admin
Total Time: 55 minutes (plus chilling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of sweet raspberry jam and creamy coconut filling in this Raspberry Coconut Snowball Cake. A perfect dessert for any occasion, this cake is light, fluffy, and bursting with tropical flavors.

Ingredients

Scale

For the Cake:

1 box white cake mix (plus ingredients listed on box)

For the Filling:

1/2 cup seedless raspberry jam
1 (8-ounce) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut

For the Frosting:

2 cups heavy whipping cream
1/4 cup granulated sugar
1/2 teaspoon coconut extract (optional)

Additional Garnish:

Fresh raspberries, for garnish
Extra shredded coconut, for rolling or topping

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Instructions

Prepare the Cake: Bake the white cake according to package directions in two 8-inch round cake pans. Let the cakes cool completely.
Prepare the Filling: Stir the raspberry jam until smooth. Beat together cream cheese, powdered sugar, and vanilla extract until creamy. Whip the heavy cream with granulated sugar and coconut extract until stiff peaks form. Fold half of the whipped cream into the cream cheese mixture to create a light coconut filling.
Assemble the Cake: Slice each cake layer in half horizontally to make four thin layers. Spread raspberry jam on one layer, then add a layer of coconut filling. Repeat with remaining layers, ending with cake on top.
Frost and Chill: Frost the outside of the cake with the remaining whipped cream. Press shredded coconut all over the cake to cover. Chill for at least 2 hours before serving.
Garnish: Garnish with fresh raspberries and extra coconut if desired.

Notes

For a more dramatic snowball effect, chill the cake, then roll it in a mound of coconut on a baking sheet.
You can use homemade cake instead of boxed mix if preferred.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American