COCONUT RASPBERRY SNOWBALL CAKE RECIPE from Coco Cake Land

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I am so sorry to my friend Ena for the late upload of this recipe on how to make a Coconut Raspberry Snowball Cake which she had requested from me almost a month ago. But anyway, it’s better to be late than never and hope she’ll make this kind of cake soon.

Well, I found this cake recipe from Coco Cake Land. It’s an awesome blog of Lyndsay Sung who lives in Vancouver, Canada. I am her avid follower and you can even see a link to her blog on my “Wonderful Baker List” right inside my own blog! Wait, she just launched her official website at cococakeland.com. Visit her new home and find some goody tutorials and tempting cake recipes.

Lyndsay mentioned that this Coconut Raspberry Snowball Cake “has coconut cake layers with a hint of pure almond extract and it is filled with raspberry jam, iced in vanilla cream cheese frosting and covered in white shredded coconut. Topped with a fresh raspberry”. And when I saw the cake’s picture that looked like this:

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The picture of the cake. Photo Credit: Lyndsay Sung of Coco Cake Land

I said, “wow, what an adorable vintage-looking cake!”.. I couldn’t wait to try her recipe and, indeed, I have made the cake for my hubby’s birthday last March.

As they said “sharing is loving”, so here’s the cake recipe just in case you might want to try it at home.

You will need:

For the cake: 

 

the ingredients for the cake

the ingredients for the cake

1 cup (2 sticks) of unsalted butter, room temperature
11/2 cups of granulated sugar
4 eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 cups of all purpose flour
2 cups of packed shredded unsweetened coconut
1 tablespoon baking powder
1/2 teaspoon salt
2 cups of high quality coconut milk

Make the cake: 

1. Preheat oven to 350 degrees. Butter and flour (or spray with cooking oil) two 9 inch round cake pans and line the bottoms with parchment paper. Set aside.

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2. Using a stand mixer in a mixing bowl, beat the butter and sugar on high speed until light and fluffy.

3. On low speed, scrape down the sides of the bowl and add the eggs, vanilla and almond extracts until incorporated.

4. In a medium bowl, sift together the flour, shredded coconut, baking powder and salt.

5. With the mixer on low, working in thirds, alternate the coconut milk with the dry mixture, mixing until combined. Do not overmix.

6. Pour the batter equally into your round cake pans. Using an offset spatula or butter knife, spread the batter around the pan so it is distributed evenly.

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7. Bake in the middle rack of your oven for 26-28 minutes, rotating cake pans halfway through. Check to see if the cake is finished by inserting a clean toothpick in to the center of each cake pan.

8. Set cakes to cool in their pans on wire racks.

For the frosting: 

1 cup (2 sticks) of unsalted butter, room temperature
1 cup (2 sticks) of plain cream cheese, room temperature
4 cups of confectioner’s sugar, sifted
2 teaspoons pure vanilla extract
2 cups of sweetened or unsweetened shredded coconut

Make the frosting:  

1. Using a stand mixer, beat the butter and cream cheese together on high speed to combine.

2. With the mixer on low speed, slowly add the confectioner’s sugar one cup at a time.

3. Add the pure vanilla extract. Beat the frosting on high until light and fluffy.

For the Filing:

1 cup raspberry jam
½ cup corn syrup
5 pieces of crushed real raspberries

Make the Filling:
1. In a heat proof bowl over simmer water, place the raspberry jam.

2. Mix the corn syrup and come to become sticky and hot.

3. Place the crushed raspberries and cook for another 2 minutes. Then set aside to cool.

Now, let’s assemble the cake: 
1. Prepare your frosting, fresh raspberries, coco cakes, sweetened raspberry jam, desiccated coco powder on a table.

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2. Once the cakes are cooled remove it from the pans and level the cake surface using a serrated knife.

3. Fill the piping bag fitted with an open circle tip filled with vanilla cream cheese frosting.

CocoCake074. Pipe a small amount of frosting on the cake board to hold the cake in place.

CocoCake085. Place one layer of cake on a cake board and pipe a dam of frosting starting from the outside of the cake layer working your way in.

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6. Pipe two rotations of frosting, leaving an empty space for the jam.

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CocoCake117. Using an offset spatula, fill the empty space with the sweetened raspberry jam to create a filling.

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8. Place second layer on top of cake. Press down lightly to adhere.

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9. Using an offset spatula, frost the entire exterior of the cake.

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10.Place cake in the freezer for ten minutes for frosting to set.

11. Remove cake from the freezer and add another layer of frosting.

12.Using clean hands, cover the entire cake with shredded coconut. I just grab coconut by the handfuls and pat it into the frosting until covered.

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13.Top with a fresh raspberry!

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That’s the cake that I served to my guests during my hubby’s party and they like the taste. I tell you it’s puffy-fluffy-richly delicious!

Hope you enjoy this post. Catch you again soon!

Lots of Love,
Riah – the Happy Baker 🙂

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