Raspberry Coconut Snowball Cake 🍰🥥
This raspberry coconut snowball cake is pure bakery-style magic you can make right at home—soft, moist, and coated in sweet coconut with a burst of fruity flavor inside.
Ingredients:
1 box white cake mix
1 cup coconut milk
3 large eggs
½ cup vegetable oil
½ cup raspberry jam
2 cups sweetened shredded coconut
1–2 drops pink food coloring (optional, for a soft blush color)
Instructions:
Preheat the oven:
Set your oven to 350°F (175°C) and grease a Bundt pan well.
Make the batter:
In a large bowl, whisk together the cake mix, coconut milk, eggs, and vegetable oil until smooth and creamy. Add a drop or two of pink food coloring if you’d like a light pink tint.
Layer the cake:
Pour half of the batter into the prepared pan. Spoon the raspberry jam over the batter and gently swirl it with a knife. Add the remaining batter on top and smooth it out evenly.
Bake:
Bake for 35–40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool completely before removing it from the pan.
Add the coconut coating:
Lightly brush the outside of the cooled cake with a bit of warmed raspberry jam, then press or roll the cake in shredded coconut until fully coated.
Soft, sweet, and beautifully snowy on the outside with a fruity surprise inside—this one looks as good as it tastes 😍🍰