Chocolate Coconut Christmas Cake
This magic Chocolate Coconut Christmas Cake is a delightful treat perfect for Christmas or New Year's Eve. This cake features moist decadent chocolate cake layers generously covered in creamy white chocolate and coconut frosting.
Ingredients
Coconut Cocoa Brownies
- 3 eggs
- 1 cup (200g) sugar
- 1/2 tsp (2g) salt
- 3/4 cup (170g) vegetable oil
- 1 tsp (5g) vanilla extract
- 2/3 cup (80g) unsweetened cocoa powder
- 2/3 cup (80g) all-purpose flour
- 2/3 cup (50g) unsweetened shredded coconut
White Chocolate Coconut Frosting
- 6 oz (180g) white chocolate , small pieces
- 1/4 cup (60g) coconut milk
- 13 oz (360g) cream cheese , room temperature
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) coconut extract or vanilla extract
- 2 cups (480g) whipping cream (35% fat) , chilled
- 2/3 cup (50g) unsweetened shredded coconut
For coating
- unsweetened shredded coconut
For Decorating
- fresh rosemary
- coconut truffles
- chocolate sticks
Instructions
Prepare the cocoa coconut brownie layers.
- Preheat the oven to 350F (180C). Grease and line three 8-inch (20cm) springform pans with parchment paper.
- In a bowl whisk eggs with sugar and salt until well combined. Incorporate oil and vanilla extract.
- Sift the flour and cocoa powder and whisk to fully incorporate. Incorporate the shredded coconut.
- Divide the batter into the prepared pans.
- Bake for 9-10 minutes until a toothpick inserted into the center comes clean or with a few moist crumbs attached.
- Let cool completely.
Prepare the white chocolate coconut frosting.
- Place chocolate and 1/4 cup (60g) coconut cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
- In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract or coconut extract and mix to combine. Mix in melted chocolate.
- Add whipping cream and mix until stiff peaks form.
Assemble the cake.
- Place the first layer of cake onto a serving platter. Spread ⅓ of the chocolate frosting.
- Add the second layer of cake and spread another ⅓ of the chocolate frosting.
- Top with the third layer of cake. Spread the remaining frosting on top and edges of the cake. Smooth the top. Sprinkle shredded coconut on the top and sides of the cake.
- Refrigerate to set for at least 2 hours or even overnight.
How to make sugar-coated rosemary.
- In a small bowl slightly beat an egg white. Dip or brush the fresh rosemary spring with the egg white. Coat in granulated sugar.
- Transfer to a baking sheet lined with parchment paper. Let them dry slightly.
- Decorate the cake with sugar coated fresh rosemary, coconut truffles and chocolate sticks. Enjoy!
Video
Nutrition
Serving: 1 serving out of 14Calories: 538kcalCarbohydrates: 36.9gProtein: 8.2gFat: 42.2gSaturated Fat: 21.3gCholesterol: 149mgSodium: 187mgPotassium: 260mgFiber: 2.8gSugar: 27.1gCalcium: 90mgIron: 3mg