Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
ADVERTISEMENT
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
ADVERTISEMENT
1 cup coconut milk
For the Raspberry Filling:
1 1/2 cups fresh or frozen raspberries
1/4 cup granulated sugar
1 tablespoon cornstarch
ADVERTISEMENT
2 tablespoons water
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup coconut milk
ADVERTISEMENT
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
For Garnish:
1 cup shredded coconut
Fresh raspberries
Instructions:
Prepare the Cake:
ADVERTISEMENT
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, beginning
and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Raspberry Filling:
In a small saucepan, combine the raspberries, sugar, cornstarch, and water.
Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break
down. Remove from heat and let cool completely.
Prepare the Frosting:
In a large bowl, beat the butter until creamy.
Gradually add the powdered sugar, beating well after each addition.
Add the coconut milk, vanilla extract, and coconut extract (if using), and beat until smooth and fluffy.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of raspberry filling over the top.
Place the second cake layer on top of the filling.
Frost the entire cake with the prepared frosting.
Garnish:
Press the shredded coconut onto the sides and top of the cake.
Decorate the top with fresh raspberries.
Enjoy your delicious Coconut Raspberry Snowball Cake!
