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Raspberry and Coconut Snowflake Cake

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“This sweet is a great holiday treat for the end of any meal. A chocolate cake filled with raspberry filling is decadent enough to impress, but easy enough for a baker at any level. Also, you don't have to make the cake chocolate if you have someone who has allergies or you just want something a bit different, it's still gorgeous and delicious either way.”
READY IN:
50mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) devil's food cake mix
  • 1 cup sour cream
  • 3 eggs
  • 13 cup raspberry brandy or 13 cup raspberry liqueur
  • 12 cup chocolate chips
  • 1 (8 ounce) package cream cheese, at room temperature
  • 1 (7 ounce) jar marshmallow cream
  • 1 (8 ounce) container whipped topping, thawed
  • 12 cup seedless raspberry preserves
  • 2 cups shredded coconut

Directions

  1. Preheat the oven to 350 degrees.
  2. Mix together the cake mix, sour cream, eggs, and raspberry brandy on medium speed for 3 minutes. Fold in the chocolate chips.
  3. Divide the batter among three 8" prepared round cake pans. Bake for 25 minutes or until a toothpick comes out clean. Cool on a wire rack.
  4. Meanwhile, whip together the cream cheese, marshmallow cream; fold in the whipped topping until thoroughly combined.
  5. To assemble cake: spread 1/4 cup of the preserves onto the first layer leaving a 1/2" border around the cake's edge. Top the preserves with 3/4 cup cream mixture. Repeat. After placing on the third layer, frost with the remaining cream and press coconut all over the cake.

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