Raspberry Surprise Coconut Snowball Cake

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup coconut milk (or whole milk)
• 1 cup shredded sweetened coconut

For the Raspberry Filling:

• 2 cups fresh raspberries (or frozen, thawed)
• ½ cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

For the Coconut Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup coconut milk
• 1 tsp vanilla extract
• 1 cup shredded sweetened coconut (for topping)

Instructions:

1. Prepare the Raspberry Filling:

• In a saucepan over medium heat, combine raspberries, sugar, and lemon juice.
• Cook until raspberries soften and release juices, about 5 minutes.
• Stir in the cornstarch slurry and cook until thickened, about 2 minutes.
• Remove from heat and cool completely.

2. Make the Cake Layers:

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large bowl, beat butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Mix in vanilla extract.
• Alternately add flour mixture and coconut milk, beginning and ending with flour mixture. Mix just until combined.
• Fold in shredded coconut gently.
• Divide batter evenly between pans and smooth tops.
• Bake 25-30 minutes or until a toothpick inserted comes out clean.
• Cool cakes in pans 10 minutes, then remove to wire racks to cool completely.

3. Prepare the Frosting:

• Beat butter until creamy.
• Gradually add powdered sugar, beating well.
• Add coconut milk and vanilla extract; beat until smooth and fluffy.

4. Assemble the Cake:

• Place one cake layer on a serving plate.
• Spread cooled raspberry filling evenly over the top, leaving a small border around edges.
• Top with the second cake layer.
• Frost the entire cake with coconut frosting.
• Press shredded coconut onto the sides and top for a snowy look.

5. Chill & Serve:

• Refrigerate the cake for at least 1 hour before slicing to set the filling and frosting.
• Serve chilled or at room temperature.