Raspberry Coconut Snowball Cake

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  • 9×13-inch baking dish
  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons

A glass baking dish helps you see even soaking.

Step-by-Step Cooking Instructions

  1. Preheat your oven according to the cake mix instructions.
  2. Grease the baking dish generously.
  3. Prepare the cake batter following the package directions.
  4. Pour batter into the baking dish and bake as directed.
  5. Let the cake cool for about 10 minutes.

Prepare the topping.

  1. In a bowl, whisk sweetened condensed milk and vanilla until smooth.
  2. Poke holes all over the warm cake using a fork or skewer.
  3. Slowly pour the condensed milk mixture over the cake, letting it soak in.

Add the raspberry layer.

  1. Gently warm raspberry preserves if thick.
  2. Spoon and spread raspberry filling evenly over the cake.

Finish with cream and coconut.

  1. Whip heavy cream until soft peaks form.
  2. Spread whipped cream evenly over the raspberry layer.
  3. Sprinkle shredded coconut generously on top.
  4. Chill the cake for at least 2 hours before serving.

The chilling time helps the layers set perfectly.

Pro Cooking Tips for Best Results

  • Pour topping while cake is still warm
  • Don’t rush the chilling time
  • Spread raspberry layer gently
  • Use cold cream for easy whipping
  • Add coconut right before chilling

These steps give you the classic snowball texture.

Recipe Variations & Substitutions

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