Raspberry Swirl Coconut Snowball Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the shredded coconut until evenly distributed throughout the batter.
In a small bowl, mash the raspberries with granulated sugar to create the raspberry swirl mixture.
Pour half of the cake batter into the prepared pan, then spoon half of the raspberry swirl mixture on top. Swirl the raspberry mixture into the batter using a knife or toothpick.
Repeat with the remaining cake batter and raspberry swirl mixture.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake has cooled, you can optionally dust it with powdered sugar or top it with whipped cream and fresh raspberries for decoration.
Slice and serve this Raspberry Swirl Coconut Snowball Cake to delight your taste buds with its irresistible combination of flavors! 🌟