Raspberry Coconut Snowball Cake

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  • fresh raspberries for garnish (optional)
  • toasted coconut (optional)

    • Equipment

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

    Method

     

    1. Preheat the oven according to the cake mix package instructions and generously grease a 9×13-inch baking dish.
    2. Prepare the cake batter following the package directions.
    3. Pour the batter into the prepared baking dish and bake as directed on the package.
    4. Remove the cake from the oven and let it cool for about 10 minutes.
    5. In a bowl, whisk together the sweetened condensed milk and vanilla extract until smooth.
    6. Poke holes all over the warm cake using a fork or skewer.
    7. Slowly pour the condensed milk mixture evenly over the cake, allowing it to soak in.
    8. If thick, gently warm the raspberry preserves, then spoon and spread them evenly over the cake.
    9. In a mixing bowl, whip the heavy cream until soft peaks form.
    10. Spread the whipped cream evenly over the raspberry layer.
    11. Sprinkle the shredded coconut generously over the top.
    12. Refrigerate the cake for at least 2 hours before slicing and serving.
    13. Continue reading…

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