Description
A soft, moist raspberry coconut snowball cake made with white cake mix, coconut milk, raspberry jam, and sweet shredded coconut for a beautiful bakery-style dessert.
Ingredients
Scale
- 1 box white cake mix
- 1 cup coconut milk
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup raspberry jam
- 2 cups sweetened shredded coconut
- 1–2 drops pink food coloring, optional
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan thoroughly.
- In a large bowl, whisk together the white cake mix, coconut milk, eggs, and vegetable oil until smooth and creamy.
- Add 1–2 drops of pink food coloring if using, then mix gently until evenly blended.
- Pour half of the batter into the prepared bundt pan.
- Spoon the raspberry jam over the batter and gently swirl it with a knife.
- Add the remaining batter on top and smooth the surface evenly.
- Bake for 35–40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool completely before removing or coating.
- Lightly brush the cooled cake with warmed raspberry jam.
- Press or roll the sweetened shredded coconut all over the cake until fully coated.
- Slice, serve, and enjoy.
Notes
- Grease the bundt pan very well to prevent the cake from sticking.
- Do not overmix the batter, or the cake may become dense.
- Warm the raspberry jam slightly so it spreads and coats more easily.
- Let the cake cool completely before adding the coconut coating.
- Use full-fat coconut milk for a richer, softer texture.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze individual slices for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg