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Raspberry Swirl Coconut Snowball Cake

Raspberry Swirl Coconut Snowball Cake is a delightful dessert that captures the essence of a tropical getaway. With fluffy coconut layers beautifully swirled with tangy raspberry puree, this cake offers a perfect balance of sweetness and tartness. Ideal for any celebration or casual gathering, each slice brings joy to the table, making it a favorite among friends and family.

  • Total Time: 45 minutes
  • Yield: Serves 8

Ingredients

Scale
  • 1 cup coconut flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 3 large eggs (room temperature)
  • 1 cup full-fat coconut milk
  • 2 tsp pure vanilla extract
  • 1 cup fresh raspberries
  • 1 tbsp agar-agar powder

Instructions

  1. Preheat oven to 350°F (175°C) and grease two round cake pans.
  2. In a large bowl, whisk together coconut flour, sugar, and baking powder.
  3. In another bowl, beat eggs until frothy; mix in coconut milk and vanilla extract.
  4. Fold wet mixture into dry ingredients until just combined.
  5. In a saucepan over low heat, combine raspberries and agar-agar powder; cook until thickened.
  6. Divide batter between pans, swirling raspberry sauce gently into the batter.
  7. Bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 28g
  • Sodium: 90mg
  • Fat: 15g
  • Saturated Fat: 13g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 70mg

Keywords: For a dairy-free option, substitute coconut milk with almond milk. You can also swap raspberries for strawberries or blueberries to create different flavor variations.