Christmas Coconut Cake
A festive and moist coconut cake featuring tender layers, rich coconut flavor, and colorful candied cherries, perfect for celebrating holidays with family and friends.
Ingredients
- 1 cup butter, softened ⓘ
- 2 cups sugar ⓘ
- 7 eggs ⓘ
- 2 3/4 cups all-purpose flour ⓘ
- 1 teaspoon baking powder
- 1 teaspoon baking soda ⓘ
- dash of salt ⓘ
- 1 cup buttermilk ⓘ
- 2 tablespoons vegetable oil ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 teaspoon coconut extract ⓘ
- 1 can flaked coconut ⓘ
- red and green candied cherries ⓘ
- red and green candied cherries ⓘ
Instructions
- Cream butter; gradually add sugar and beat 10 to 15 minutes at medium speed of electric mixer.
- Add eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternately add flour mixture and buttermilk to the creamed mixture, beginning and ending with flour.
- Stir in vegetable oil, vanilla extract, and coconut extract.
- Pour batter into prepared cake pans and bake at 350°F (175°C) for about 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes, then remove from pans and cool completely on wire racks.
- Frost with coconut frosting, then decorate with flaked coconut and candied cherries.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted. If you don't have buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice. Adding a pinch of shredded coconut into the batter can enhance the coconut flavor. For a festive twist, consider using the red and green candied cherries as a vibrant topping, reminiscent of A Cake That Doesn'T Last.
Serving Suggestions
This Christmas Coconut Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive breakfast option, serve alongside Great Aunt Bess' Favorite Waffles. You can also serve it with a cup of hot cocoa or coffee, enhancing the holiday spirit.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, gently warm slices in the microwave for about 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Christmas Coconut Cake contains roughly 515 calories, with 2g protein, 18g carbohydrates, and 35g fat. It is a good source of vitamin C (12% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 765mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake in advance?
Yes, you can bake the cake layers a day or two ahead of time. Wrap them well in plastic wrap and store them at room temperature. Frost and decorate the cake on the day you plan to serve it for the freshest taste.
What can I use instead of flaked coconut?
If you don't have flaked coconut, you can use shredded coconut as a substitute. Just ensure it is unsweetened to maintain the flavor balance in the cake. You can also try toasted coconut for a nutty twist.
Can I freeze the coconut cake?
Yes, this coconut cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to three months. Thaw it in the refrigerator before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).