Snowball Cake Coconut (Print Version)
# Ingredients:
→ Cake Base
01 -
170 grams unsalted butter, softened
02 -
300 grams granulated sugar
03 -
240 millilitres whole milk
04 -
315 grams all-purpose flour
05 -
6 grams baking powder
06 -
3 grams fine salt
07 -
15 millilitres vanilla extract
08 -
3 large eggs
→ Swirl Layer
09 -
120 grams raspberry preserves, gently warmed
→ Coating
10 -
Powdered sugar for optional dusting
11 -
160 grams sweetened shredded coconut
# Instructions:
01 -
Set your oven to 175°C and get a 10-cup ovenproof dome pan or bowl ready by greasing and lightly flouring it.
02 -
In a medium bowl, stir together the baking powder, salt, and flour until blended nicely.
03 -
Use a large bowl to whip the softened butter and sugar, mixing until the texture turns pale and creamy.
04 -
Crack in the eggs one at a time, mixing well with each addition. Then stir in the vanilla.
05 -
Add the flour mixture and milk to the batter in turns, starting and finishing with the dry mixture. Stir gently to keep it soft.
06 -
Spread half your batter in the pan and smooth the top. Drizzle the warmed raspberry preserves over it, then cover with the rest of the batter. Use a knife or skewer to create swirls.
07 -
Put the cake in the oven for 45 to 55 minutes. It’s done when a skewer poked in the middle comes out clean.
08 -
Let the cake sit in the pan for 10 minutes before flipping it out onto a rack. Cool it down completely.
09 -
If the outside feels a bit dry, brush the cake with simple syrup or water. Press the shredded coconut firmly onto the cake, and dust with powdered sugar if you want.
10 -
Grab a sharp knife to cut the cake into servings, then dig in.
# Notes:
01 -
Heating the raspberry preserves slightly makes it easier to swirl into the batter.
02 -
Don’t skip cooling the cake fully before adding the coconut, or it could slide off.