This “Snowball Cake” is one of our favorites! Not only does it look impressive, but the taste is second to none

2 cups all-purpose flour

1 1/2 cups granulated sugar

3 1/2 tsp baking powder

1/2 tsp salt

1 cup unsweetened coconut milk

1/2 cup unsalted butter, softened

1 tsp vanilla extract

4 egg whites

1 cup shredded coconut

1/2 cup raspberry jam

For the Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 tsp coconut extract

2 tbsp coconut milk

Extra shredded coconut for coating

Instructions:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix flour, sugar, baking powder, and salt in a large bowl.

Add coconut milk, butter, and vanilla to dry ingredients and beat for 2 minutes. In another bowl, whip egg whites to stiff peaks and fold into the batter with shredded coconut.

Divide batter into pans, bake for 25-30 minutes. Cool in pans, then on a wire rack.

For frosting, beat cream cheese and butter, then add powdered sugar, coconut extract, and coconut milk.

Spread raspberry jam on one cake layer, top with the second layer, and frost with coconut cream cheese frosting.

Coat with shredded coconut for a ‘snowball’ effect.

Chill for at least 1 hour before serving.

Indulge in the delightful Snowball Cake with Raspberry and Coconut, a dessert that’s as visually stunning as it is delicious. Perfect for creating memorable moments!