Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or nonstick baking spray. Line the bottoms with parchment paper to help the cakes release easily after baking.

Lightly dust the sides with flour if needed. Preparing the pans before mixing the batter makes the baking process smoother and helps prevent the cake layers from sticking.

Step 2: Mix the dry ingredients

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Whisking these ingredients together helps distribute the leavening agents evenly throughout the flour. This is important for creating cake layers that rise evenly and have a soft, tender texture.

Set the bowl aside while you prepare the wet ingredients.

Step 3: Cream the butter and sugar

In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer for approximately 3–4 minutes.

Continue mixing until the mixture becomes pale, fluffy, and creamy. This step incorporates air into the batter, helping create a lighter cake.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until everything is combined.

Step 4: Combine the wet and dry ingredients

Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Begin and finish with the dry ingredients.

Mix on low speed just until combined. Avoid overmixing because too much mixing can make the cake dense.

Gently fold in the sour cream using a spatula. The sour cream adds moisture and gives the cake a soft, tender crumb.

Step 5: Bake the cake layers

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula so the layers bake evenly.

Bake for approximately 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove the pans from the oven and let the cakes cool for about 10 minutes. Carefully turn the cakes onto wire racks and remove the parchment paper.

Allow the cake layers to cool completely before adding the raspberry filling or frosting. Warm cake can melt the frosting and make the layers difficult to assemble.

Step 6: Make the raspberry filling

Place the raspberries, sugar, and lemon juice in a small saucepan over medium heat.

Stir gently as the berries soften and release their juices. Cook for approximately 5–7 minutes until the mixture becomes juicy and begins to thicken.

In a small bowl, mix the cornstarch with cold water until smooth. Slowly pour this mixture into the saucepan while stirring.

Continue cooking for another 1–2 minutes until the raspberry filling becomes thick and glossy.

Remove from the heat and allow it to cool completely. Refrigerate it if necessary to speed up the cooling process.

The filling should be thick enough to stay between the cake layers without running down the sides.

Step 7: Prepare the coconut cream frosting

In a large bowl, beat the softened butter and cream cheese until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, mixing on low speed at first to prevent it from spilling.

Add the vanilla extract and optional coconut extract. Pour in the coconut milk or heavy cream one tablespoon at a time until the frosting reaches a smooth, spreadable consistency.

Beat for another 1–2 minutes until fluffy.

If the frosting feels too soft, refrigerate it for 10–15 minutes before assembling the cake.

Step 8: Assemble the cake layers

Place the first completely cooled cake layer on a serving plate or cake stand.

Spread a thin layer of coconut frosting over the top. Create a small frosting border around the outside edge to help hold the raspberry filling in place.

Spoon the cooled raspberry filling into the center and gently spread it into an even layer, keeping it inside the frosting border.

Place the second cake layer on top, positioning it carefully so the cake remains level.

Press gently to secure the layers without squeezing out the filling.

Step 9: Frost the entire cake

Use the remaining coconut frosting to cover the top and sides of the cake.

Start with a thin crumb coat to catch loose crumbs. Refrigerate the cake for approximately 15–20 minutes, then apply the remaining frosting in an even layer.

The frosting does not need to be perfectly smooth because the shredded coconut will cover most of the surface.

Step 10: Add the snowy coconut coating

Place the shredded coconut in a shallow bowl or on a large plate.

Gently press coconut onto the sides of the cake using clean hands. Sprinkle additional coconut over the top until the entire cake is covered.

Rotate the cake as you work to make sure every side receives an even coating.

For the prettiest snowball appearance, use plenty of coconut and gently pat it into the frosting so it stays in place.

Step 11: Chill and serve

Refrigerate the finished Raspberry Coconut Snowball Cake for at least 1 hour before slicing.

Chilling helps the frosting set, keeps the raspberry filling in place, and makes the cake easier to cut into neat slices.

Before serving, allow the cake to sit at room temperature for approximately 15–20 minutes so the frosting softens slightly.

Slice with a sharp knife, wiping the blade between cuts for beautiful layers.