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

Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, and salt.
Add Wet Ingredients: Add coconut milk, butter, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes. In another bowl, beat egg whites until stiff peaks form. Gently fold the egg whites and shredded coconut into the batter.
Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
Prepare the Frosting: In a large bowl, beat together the cream cheese and butter until smooth. Gradually add powdered sugar, coconut extract, and coconut milk, beating until creamy.
Assemble the Cake: Once the cakes are cool, spread raspberry jam on top of one cake layer. Place the second layer on top. Frost the entire cake with the coconut cream cheese frosting.
Final Touch: Gently press shredded coconut all over the frosted cake to create a ‘snowball’ effect.
Chill and Serve: Chill the cake for at least 1 hour before serving to set the frosting and flavors.
Enjoy your magical Snowball Cake with Raspberry and Coconut, a dessert that’s as fun to look at as it is to eat!