Raspberry Coconut Snowball Cake

 

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Cookie

Raspberry Coconut Snowball Cake 

This raspberry coconut snowball  cake is pure bakery-style magic you can make right at home—soft, moist, and coated in sweet coconut with a burst of fruity flavor inside.

Fruits & Vegetables

 

Ingredients:

1 box white cake mix

1 cup  coconut milk

3 large  eggs

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Eggs

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½ cup vegetable oil

Flora & Fauna

½ cup raspberry jam

2 cups sweetened shredded coconut

Baked Goods

1–2 drops pink food coloring (optional, for a soft blush color)

 

Instructions:

Preheat the oven:

Set your oven to 350°F (175°C) and grease a Bundt pan well.

Make the batter:

Cooking & Recipes

In a large bowl, whisk together the cake mix, coconut milk, eggs, and vegetable oil until smooth and creamy. Add a drop or two of pink food coloring if you’d like a light pink tint.

Layer the cake:

Pour half of the batter into the prepared pan. Spoon the raspberry jam over the batter and gently swirl it with a knife. Add the remaining batter on top and smooth it out evenly.

Bake:

Bake for 35–40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool completely before removing it from the pan.

Dairy & Eggs

Add the coconut coating:

Lightly brush the outside of the cooled cake with a bit of warmed raspberry jam, then press or roll the cake in shredded coconut until fully coated.

 

Soft, sweet, and beautifully snowy on the outside with a fruity surprise inside—this one looks as good as it tastes