Remember those snack 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! Raspberry Zingers were some of my favorites 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
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 Glaze and Coconut Outside
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.