Raspberry Surprise Coconut Snowball Cake – Baker by Nature

This super moist coconut cake is layered with a fresh raspberry filling and silky coconut cream cheese frosting, then wrapped in a thick coat of shredded coconut! Want to make it extra special? Top it with edible flowers or a handful of fresh raspberries. It’s a dream cake for anyone who loves that sweet and tangy raspberry and coconut combo!

If you’re anything like me, coconut cake is one of those classic sweets you never forget. With summer vibes in the air, I wanted to share a light, pretty cake that’s perfect for sunny days and special occasions alike. Say hello to this beautiful coconut snowball cake—trust me, it’s as fun to make as it is to eat!

The cake layers are tender and so moist you’ll immediately notice the wonderful coconut flavor — but never in an overwhelming way (nobody wants a cake that tastes like suntan lotion, right?). This one’s similar to my beloved Tom Cruise coconut cake, where the coconut notes are balanced just right to complement, not overpower.

Since I have a little garden, I grabbed some fresh, large blooms to crown my cake, which made it look downright stunning. But if fresh flowers aren’t your jam, feel free to keep it simple or pile on gorgeous fresh raspberries instead!

This cake really shines by combining vibrant raspberry flavor with genuine coconut goodness, without being too sweet or fake-tasting. Thanks to fluffy beaten egg whites, creamy coconut milk, and tangy sour cream, the layers bake up moist and tender. The coconut cream cheese frosting brings the perfect tangy creaminess to balance the fruity preserves. Topped off with a generous layer of shredded coconut, it’s an effortless stunner for birthdays, showers, summer parties, or even just a fun weekend treat.

• Soft, moist cake layers packed with authentic coconut flavor (without being too strong)
• Hidden pockets of raspberry preserves between layers add a fresh pop of fruity sweetness
• Cream cheese frosting keeps things rich but perfectly balanced
• Simple to decorate with a sprinkle of shredded coconut plus fresh raspberries or edible flowers to wowing effect

Reasons You’ll Fall For It

This cake ticks all the boxes—a bright fruit punch, real coconut flavor, and a tender, pillow-soft crumb. It pairs beautifully with tangy cream cheese frosting; for a silkier finish, try coconut buttercream frosting. Plus, it looks fancy but is surprisingly easy to put together even if baking isn’t your everyday thing.

• Genuine coconut flavor, not artificial: We use full-fat canned coconut milk, coconut oil, and shredded coconut to get that tropical vibe without any weird aftertaste.
• Moist, tender layers that stay soft: Beaten egg whites with the coconut milk and sour cream lift the batter and keep it extra moist.
• Lovely flavor contrasts: Raspberry preserves sandwiched between the layers give a bright, fresh surprise, while the creamy coconut cream cheese frosting adds luscious tang and richness. Or swap in a raspberry mousse filling that stays light and creamy.
• Fun texture mix: Soft cake, fluffy frosting, and a yummy shredded coconut coating make each bite a little party.
• Stunning and fuss-free: Press big coconut flakes onto the cake’s sides and decorate with fresh berries or edible flowers for an instant showstopper.
• Simple to make and tweak: Uses everyday pantry ingredients and your regular mixer. If you want, bake it as two layers and just pop it in for a bit longer.
• Great for planning ahead: You can bake now and freeze the layers later, or assemble and chill overnight — perfect for busy schedules.

If you adore coconut and love a burst of raspberry, this cake brings everything you want in texture, flavor, and looks. Really, what’s not to adore?

Ingredients for Cake, Filling, and Frosting

• 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
• 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

How to Bake and Assemble

1. Bring butter, cream cheese, egg whites, and sour cream to room temperature.
2. Preheat oven to 350°F and grease and line the bottoms of three 8-inch cake pans with parchment paper.
3. Sift together the all-purpose flour, baking powder, baking soda, and salt; set aside.

4. Using paddle attachment or hand mixer, beat the softened butter on medium-high until silky and smooth.

   

5. Slowly add the granulated sugar and beat on high until light and fluffy.
6. Mix in the vanilla, coconut, and almond extracts.
7. Whip the egg whites until just foamy.

8. Lower mixer to low and fold the beaten egg whites into the batter in three additions, scraping the bowl as needed.

   

9. Whisk together the canned coconut milk and sour cream until smooth.
10. Add the dry ingredients and the coconut milk mixture to the batter alternately, beginning and ending with the flour mixture; mix only until just combined.
11. Mix in the liquified coconut oil until blended, then fold in the shredded coconut with a spatula until incorporated.

12. Divide the batter evenly among the three pans, smoothing the tops (about 510 g batter per pan).

    

13. Bake the layers for about 20 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
14. Cool the cakes in their pans on wire racks for 20 minutes, then invert onto racks and cool completely before frosting.
15. In a clean bowl, whip the room-temperature butter and cream cheese on medium-high until smooth.

16. Beat in the vanilla, salt, coconut extract, and canned coconut milk until incorporated.

    

17. With the mixer on low, slowly add sifted confectioners’ sugar a quarter cup at a time, mixing after each addition.
18. Increase the mixer to high and beat the frosting until fluffy and light.
19. If needed, level domed cake tops with a serrated knife.

20. Place one cake layer on a serving plate, spread about 1 cup frosting evenly over the top, then spread 1/4 cup raspberry preserves over the frosting.

    

21. Add the second layer and repeat with 1 cup frosting and 1/4 cup raspberry preserves.
22. Top with the final layer and frost the top and sides with the remaining frosting.
23. Press shredded coconut firmly and evenly onto the sides of the cake and sprinkle any remaining coconut on top.

24. Let the assembled cake rest at least 30 minutes to set before slicing.

    

Expert Tips for a Flawless Bake

• Measure flour carefully, either with a digital scale or by lightly spooning it into the measuring cup to keep the cake from turning out too dense.
• Make sure butter, cream cheese, egg whites, and sour cream are at room temperature for a silky batter and frosting.
• Beat the butter and sugar together until light and fluffy, about 2 to 3 minutes, and whip the egg whites until just foamy before folding them in gently. This creates a tender rise.
• When combining ingredients, alternate between dry mix and the coconut milk/sour cream blend, always starting and ending with flour. Mix gently and only until combined to avoid dryness.
• For texture, use finely shredded unsweetened coconut in the batter, and larger coconut flakes for the sides to avoid chewy surprises. For additional guidance on coconut types in baking, see our Coconut Cake.
• Prep your pans well by greasing, spraying, and adding parchment rounds for easy cake release every time.
• If your frosting feels too thin, add confectioners’ sugar a little at a time—no more than 1/4 cup at once—to thicken without making it too sweet. For more buttercream consistency pointers that apply to any flavor, see this espresso buttercream tutorial.
• Use your hands to press the shredded coconut evenly onto the cake’s sides so it sticks well. Let the assembled cake rest for 30 minutes before slicing to let everything settle nicely.
• If you opt for two layers instead of three, expect a slightly longer bake (about 28–30 minutes) and test doneness with a toothpick.

Flavor Swaps and Add-Ins

• Unsweetened shredded coconut comes in different sizes. I love using the fine shredded kind for the batter because it adds coconut flavor without extra sweetness.
• For the cake’s exterior, I prefer large coconut flakes to get that great bite and pretty look. Big flakes don’t work well inside the batter because they create pockets of air and end up chewy.
• This recipe is already sweet enough, so I avoid sweetened shredded coconut in the batter to keep that perfect balance.
• That said, if you’re in a hurry, you can substitute sweetened shredded coconut, but expect your cake to be sweeter and a bit different in texture.

This super moist coconut cake features luscious layers of raspberry mousse filling and creamy coconut cream cheese frosting (or swap in a light Chantilly frosting), all wrapped in a thick coat of shredded coconut! Dress it up with edible flowers or fresh raspberries and impress everyone at your next gathering. A must-bake for fans of raspberry and coconut!

5 from 2 votes

PRINT RECIPE

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Inactive Time 1 hour hr

Total Time 1 hour 55 minutes hr mins

Course Dessert

Cuisine American

Servings 1 Cake

Storage and Make-Ahead Advice

Since this cake is frosted with cream cheese frosting, it’s best stored in the refrigerator. Be sure to keep it covered or in a cake carrier so it doesn’t dry out or absorb any fridge smells. If you prefer a make-ahead dessert that benefits from overnight chilling, try White Chocolate Raspberry Tiramisu.

• In the refrigerator, keep your fully assembled cake covered and enjoy within 24 hours for the best texture and flavor. Before serving, take it out about 30 to 60 minutes to warm up slightly and soften the frosting.
• If you want to prep early, you can freeze the unfrosted cake layers tightly wrapped in plastic wrap and foil for up to 3 months. Remember to thaw them overnight in the fridge before frosting and assembling.
• Freezing an assembled cake is possible but the shredded coconut coating may change texture. If you freeze it, wrap it very well and thaw slowly in the fridge.

Substitutions and Troubleshooting

• Can I use sweetened shredded coconut?

  Yes, you can if necessary, but since the cake is already sweet, adding sweetened coconut will increase sweetness and alter the texture. I recommend sticking with unsweetened if possible.

• Can I substitute regular milk or another dairy milk for the coconut milk?

  I don’t recommend this because canned full-fat coconut milk gives the cake its signature coconut flavor and richness. Other milks will thin the batter and decrease the coconut taste.

• Why only use egg whites?

  Using just egg whites keeps the cake light and tender with a good rise. Using whole eggs changes the crumb and cake richness.

• How can I keep the frosting from melting?

  Keep the cake away from heat and direct sunlight and refrigerate it if it needs to sit for more than a short time. Serve within 24 hours for the best experience.

• Can I make this cake with two layers instead of three?

  Absolutely! Just plan on baking the layers a bit longer—around 28 to 30 minutes—and check with a toothpick for doneness.