Introduction:
If you want a holiday cake that looks like it belongs in the center of a Christmas dessert table, this
Chocolate Coconut Christmas Cake is the one. It’s rich, moist chocolate cake layered with creamy coconut
filling, frosted with a fluffy coconut-vanilla buttercream (or whipped frosting), and finished with a thick blanket
of coconut flakes that makes the whole thing look like freshly fallen snow.
The flavor combination is classic and comforting: deep cocoa, sweet coconut, and vanilla warmth in every bite.
It’s the kind of cake that feels festive without being complicated—no fancy fondant or advanced decorating required,
just a simple snowy finish and maybe a few holiday decorations if you want to go extra.
This recipe is built for reliability. The cake layers stay soft for days, the coconut filling holds its shape,
and the frosting spreads smoothly. Serve it at Christmas dinner, bring it to a party, or bake it as a homemade
gift cake—because yes, that’s a thing.
Ingredients:
For the chocolate cake layers:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 3/4 cup (75g) unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) hot coffee (or hot water)
For the coconut filling:
- 1 cup sweetened shredded coconut
- 1 cup coconut cream (or the thick part from full-fat canned coconut milk)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- Optional: 2 tbsp cream cheese (adds structure + tang)
For the coconut-vanilla frosting:
- 1 cup (226g) unsalted butter, softened
- 3 1/2 cups powdered sugar
- 2–4 tbsp coconut cream (or milk), as needed
- 1 1/2 tsp vanilla extract
- 1/4 tsp coconut extract (optional, strong flavor—use sparingly)
- Pinch of salt
For the “snowy” finish:
- 2–3 cups sweetened shredded coconut (or a mix of sweetened + unsweetened)
- Optional decorations: rosemary sprigs (mini “trees”), cranberries, white chocolate curls
