Raspberry Zingers are a homemade version of a classic snack cake that I loved as a kid. Remember those tasty cakes you got in your lunch boxes growing up? Mmmmm, it was by far my favorite part of lunch. Often times, I would eat that first, but it left the rest of the lunch not so much fun. So, I changed my strategy and saved the best for last! These snack cakes were some of my favorite’s mom would place in there. So, I decided to try my hand at a homemade version to celebrate a youthful favorite.
Cruising down the grocery store with my mom growing up I always loved when we got to the snack cake isle and she asked me to pick one box of snacks for my lunch box. Happily, I obliged and picked Raspberry Zingers. Yum, yum, these are so moist and filled with that cream filling with lots of coconut and a hint of raspberry.
This is where my inspiration comes from. I just remember how happy these sweet treats made me. Probably where my sweet tooth started.
Making Raspberry Zingers
Raspberry Zinger Coconut Cake
The foundation of this treat is a delicious and super moist coconut cake. However, it is lightly coconut flavored and just a bit different than the traditional yellow cake. I love using a coconut cake because it goes so well with the coconut flakes on the outside.
These are baked in a silicon rectangle mold and the recipe is perfect to make 6 individual snack cakes. You can find this at most craft stores in the cake/baking section.
Raspberry Zinger Glaze and Coconut
Each cake is brushed with raspberry jam then rolled in sweet coconut flakes to finish off these zinger cakes. Truly, they look just like the hostess varieties. Can I tell you, they taste just like them!!! I was amazed how close they were to the real thing.
Realizing the classic Raspberry Zingers are loaded with a fluffy vanilla filling, this version skips that step and it really stands alone in the flavor department. Also, it saves a little in the calorie department as well.
I hope you give this recipe a try and enjoy these delicious snack cakes that you can absolutely make homemade!
Love snack cakes? Check out a collection of my retro re-do’s here.
Delicious coconut cake glazed with raspberry jam and covered with sweetened coconut for a great copycat of a classic snack cake
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 cakes 1x
- 6 TBS unsalted butter (softened)
- 3/4 cup sugar
- 1 large egg
- 1 large egg white
- 1/2 tsp vanilla
- 1/4 tsp coconut extract
- 1/2 cup all purpose flour
- 1/2 cup cake flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup + 2 TBS coconut milk
- 1/2 cup raspberry jam
- 2 cups sweetened coconut
- Preheat oven to 350.
Lightly spray the silicone mold with cooking spray.
In a mixing bowl, cream the butter with the sugar with a paddle attachment till creamy.
Add the eggs one at a time and mix after each.
Add in the vanilla and coconut extract.
Combine the dry ingredients in a bowl.
Add half of the flour mixture to the sugar/butter mixture and mix to combine.
Add in the coconut milk and mix till combined.
Add in the rest of the flour mixture and mix on medium till a smooth and creamy batter is formed.
- Pour the batter evenly into the 6 Twinkie or rectangle molds, filled about 3/4 full.
Bake 20-25 minutes till lightly golden around edges and the cake is done.
Cool completely then pop the mold in the freezer to freeze for a few hours.
Pop the cakes out and bring to room temperature.
- Microwave the raspberry jam 30 seconds are so till warm and liquid like.
Brush each cake with the raspberry jam with a pastry brush, then roll into coconut.