Instructions:

1. Oven Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. Combine Wet and Dry Ingredients: Add coconut milk, butter, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes. In a separate bowl, beat egg whites to stiff peaks, then fold them along with the shredded coconut into the batter.
4. Baking: Evenly distribute the batter between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
5. Frosting: Beat cream cheese and butter until smooth. Gradually incorporate powdered sugar, coconut extract, and coconut milk until the frosting is creamy and spreadable.
6. Assembly: Spread raspberry jam on one cake layer, then top with the second layer. Frost the entire cake with the coconut cream cheese frosting.
7. Decoration: Cover the frosted cake with shredded coconut, pressing gently to adhere and create the snowball effect.
8. Chill: Refrigerate the cake for at least 1 hour before serving to ensure the frosting sets properly.

Serving Suggestions: For a balanced taste, pair this cake with raspberry sorbet, lemon-infused whipped cream, a hot cup of cocoa, or coffee. This not only complements the rich flavors but also enhances the overall dining experience. Serve the cake chilled to maintain its delightful texture and appearance.

This Snowball Cake with Raspberry and Coconut is more than just a dessert; it’s a festive celebration on a plate, promising to bring joy and warmth to your winter festivities. Enjoy the process of creating this enchanting cake and the pleasure of sharing it with loved ones.