Holiday-Inspired Coconut Delight Cake
Crank up the holiday spirit with this extraordinary Christmas cake recipe! A delectable trio of white cake layers, covered in a snowflake-like layer of flaked coconut, makes for the most elegantly festive dessert you'll ever taste. If we're up to the challenge, we sometimes use fresh coconut (see tip). For a simpler approach, coconut cream is a breeze to work with. Don't worry about pressing coconut into the cake sides — it can be a messy business. But there's a quick, effective trick to make it look glamorous!
For more joyous cake ideas, browse through our tantalizing recipes for Chocolate Splendor: Cake with Whipped Fudge Center and Chocolate Buttercream, Red Velvet Supreme, and German Chocolate Paradise.
- Servings: Around 8 to 10 individuals
- Total: 1 hour and 45 minutes (including cooling time), active time: 1 hour
Ingredients (23 items)
- 2 cups (2 sticks) softened unsalted butter
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 4 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 cup whole milk
- 1/2 cup unsweetened coconut milk (available in the Asian section of most stores; see tip)
- 1/4 cup coconut cream (Coco Lopez)
- 1 tsp vanilla extract
- 8 room-temperature large egg whites
For the whipped cream filling:
- 1 cup cold heavy whipping cream
- 2 tablespoons coconut cream (Coco Lopez)
- 1/2 cup grated fresh coconut (optional, see tip)
For the frosting:
- 2 room-temperature large egg whites
- 1 1/2 cups granulated sugar
- 1/3 cup cold water
- 1/4 tsp cream of tartar
- 1/4 tsp kosher salt
- 1 tsp mini marshmallows
- 1 tsp vanilla extract
- 3 to 4 cups unsweetened flaked coconut (for garnish)
Instructions
Baking the cake layers:
- Set the lower and upper oven racks in position. Preheat the oven to 350°F. Grease three 9-inch round cake pans, then line their bases with parchment paper circles. Coat the paper and pan edges with butter, then gently dust with flour, tapping out any excess.
- Using an electric mixer fitted with the paddle attachment, combine the butter and sugar on medium-high speed until smooth and creamy (about 3 minutes). Use a rubber spatula to scrape down the sides. In a separate bowl, whisk together the flour, baking powder, and salt. Combine the milk, coconut milk, and coconut cream in a third bowl, mixing until smooth.
- Gradually add the flour mixture to your butter-sugar mixture in three portions, alternating with the milk mixture in two portions, starting and ending with the flour mixture. Mix on low speed between each addition to combine. Add the vanilla.
- In a separate bowl, use an electric mixer fitted with the whisk attachment to beat the egg whites until they form firm peaks. Fold the egg whites gently into the batter until evenly incorporated. Divide the batter between the prepared cake pans and place them on the oven racks, staggering them so that no layer is directly above another.
- Bake until a toothpick inserted into the center of the cakes comes out clean, about 35 minutes. Keep a close eye on the layers to ensure they bake evenly. Remove from the oven and cool in the pans on wire racks for 10 minutes before unmolding and cooling completely.
Coconut Cream Filling:
- Whip the heavy cream on high speed until soft peaks form. Blend in the coconut cream and (if using) grated coconut.
Coconut Frosting:
- Combine the egg whites, sugar, water, cream of tartar, and salt in a large metal bowl using a whisk or handheld electric mixer, ensuring the ingredients are fully mixed. Set the bowl over a saucepan filled with 2 inches of simmering water. Beat the mixture continuously with a hand mixer or whisk for 4 minutes, at which point the marshmallows should melt. Beat for another 2-3 minutes, until stiff peaks have formed. Remove from heat, mix in the vanilla, and continue beating until thick enough to spread.
Assembling the Cake:
- Place one cake layer on a serving plate and spread half of the whipped cream filling on top. Repeat with the second layer. Top the final layer with the remaining whipped cream filling and cover the cake's top and sides with frosting. Cover the cake loosely with plastic wrap and let stand for 1 day at room temperature or up to 3 days in the refrigerator. Before serving, allow the cake to reach room temperature.
To make that snowfall effect on the cake's side easier, follow our handy tips:
- Chill your cake: First, refrigerate the frosted cake for about 30 minutes to let the frosting set a bit.
- Toast your coconut (optional): If using raw coconut, toast it beforehand for a deeper flavor.
- Moisture-free hands: Ensure your hands are dry when pressing the coconut onto the cake.
- Use a patting motion: Gently pat the coconut onto the cake's sides with your hands, being careful not to press too hard or unevenly.
- Work from bottom to top: Starting from the bottom edge, work your way up.
- Keep a tray: Have a large, round tray or sheet of parchment underneath the cake to catch any spilled coconut. This makes cleanup much easier and allows you to reuse the excess coconut.
- Light-handed application: Pat the coconut gently onto the cake, instead of pressing it firmly.
- Fill in bare spots: If you see any imperfections, you can fill them in with more coconut.
With these steps, you can achieve a beautifully adorned, elegant Christmas coconut cake. Happy baking!
- This Christmas cake recipe features three layers of white cake, covered in a layer of unsweetened flaked coconut, offering an elegantly festive presentation.
- For those seeking additional inspiration, explore our collection of tantalizing recipes, including "Chocolate Splendor: Cake with Whipped Fudge Center and Chocolate Buttercream," "Red Velvet Supreme," and "German Chocolate Paradise."
- To complement the coconut theme, consider utilizing unsweetened coconut milk and coconut cream throughout the recipe.
- For a captivating snowfall effect on the cake sides, follow our tips: chill the cake, toast the coconut (if using raw), keep hands dry, use a patting motion, work from bottom to top, and ensure a tray is underneath to catch any spills.
