Magical Harry Potter Butterbeer Popcorn for Movie Nights Recipe
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This Raspberry Swirl Coconut Snowball Cake is a moist, flavorful coconut cake layered and frosted with a luscious coconut cream cheese frosting and raspberry preserves swirl. The cake is decorated with shredded coconut, creating a snowy, tropical appearance perfect for celebrations or a special dessert treat.
Total Time:1 hour 20 minutes
Yield:12 servings
Ingredients
For the Coconut Cake:
2 and 1/2 cups (310 grams) all-purpose flour
1 Tablespoon (13 grams) baking powder
1/2 teaspoon (2 grams) baking soda
3/4 teaspoon (4 grams) salt
1/2 cup (113 grams) unsalted butter, softened to room temperature
1 and 1/2 cups (298 grams) granulated sugar
1 teaspoon vanilla extract
1 and 1/2 teaspoons coconut extract
1/4 teaspoon almond extract
6 large egg whites, lightly beaten until foamy on top
1 cup (227 grams) canned coconut milk
1/2 cup (113 grams) sour cream, at room temperature
1/3 cup (67 grams) unrefined coconut oil, liquified
1 cup (54 grams) unsweetened shredded coconut
For the Coconut Cream Cheese Frosting:
1 cup (226 grams) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon coconut extract
3 Tablespoons canned coconut milk
4 and 1/2 cups (510 grams) confectioners’ sugar
1/2 cup raspberry preserves
2 cups (108 grams) shredded coconut, for decorating
Instructions
Prepare pans: Preheat oven to 350 degrees F. Generously grease the bottom and sides of three 9-inch round cake pans; line with parchment paper rounds and set aside.
Mix dry ingredients: In a large bowl sift together the flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar: In a stand mixer or large bowl with electric mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute. Gradually add sugar, then beat on high for 2 minutes until light and fluffy.
Add extracts: Beat in vanilla extract, coconut extract, and almond extract.
Incorporate egg whites: Reduce mixer speed to low; add beaten egg whites in three additions, beating well and scraping bowl sides after each addition.
Combine wet and dry mixtures: In a measuring cup, mix coconut milk and sour cream until combined. On low speed, alternate adding flour mixture and coconut milk mixture to batter in three additions, beginning and ending with flour, mixing just until combined.
Add oil and coconut: Beat in liquified coconut oil until combined. Fold in shredded coconut using a spatula gently until combined.
Divide batter and bake: Evenly divide batter (~510 grams per pan) into prepared pans and smooth tops. Bake for 20 minutes or until edges are lightly browned and toothpick comes out clean.
Cool cake layers: Cool cakes in pans on wire rack for 20 minutes. Then invert layers onto racks and cool completely.
Make frosting: Beat butter and cream cheese on medium-high speed until smooth, about 2 minutes. Beat in vanilla, salt, coconut extract, and coconut milk. On low speed, gradually add sifted confectioners’ sugar 1/4 cup at a time, beating well before next addition. Increase speed to high and beat 2 minutes for fluffiness.
Trim cakes: Using a serrated knife, trim any domes on cake layers if needed.
Assemble cake: Place one cake layer on a plate or stand. Spread 1 cup frosting evenly, then spread 1/4 cup raspberry preserves over frosting. Repeat with second layer. Top with third layer and frost entire cake with remaining frosting.
Decorate cake: Press shredded coconut around sides of cake and sprinkle remaining coconut on top.
Set and serve: Let cake set for 30 minutes before slicing. Slice and serve.
Notes
Ensure all ingredients are at room temperature for best mixing results.
To avoid dry cake, do not overmix batter after adding flour.
Using parchment paper helps ensure cakes release easily from pans.
For a more pronounced raspberry swirl, gently swirl the preserves into the frosting rather than layering.
Store leftovers in the refrigerator for up to 3 days, covered tightly.
Shredded coconut for decoration can be toasted lightly for added flavor if desired.
