For this Christmas season, prepare this delicious coconut Christmas cake. It has an intense coconut flavor and a fluffy, soft texture. It’s a perfect cake to bring to the Christmas dinner, make sure to try it.
1 1/2 cups cream cheese, (for the coconut frosting)
3/4 cups unsalted butter, at room temperature (for the coconut frosting)
1 teaspoon coconut essence, (for the coconut frosting)
5 cups icing sugar, (for the coconut frosting)
1 1/2 cups shredded coconut, (for the coconut frosting)
Preparation
40 mins
30 mins
Low
Preheat the oven to 180°C.
Sift the flour, baking powder, and salt.
Mix the butter, sugar, and vegetable oil.
Separate the egg yolks from the whites and add the egg yolks to the mixer.
Add the coconut and vanilla extract.
Add 1/3 of the flour mixture and half of the coconut milk, repeat until everything is incorporated in the mixer.
In a separate bowl, beat 6 egg whites together with the cream of tartar, beat until stiff peaks form.
Gently fold the egg whites into the mixture in the mixer.
Grease two cake pans of the same size and dust them with flour.
Divide the mixture equally between the pans and bake at 180°C for 20-25 minutes or until a toothpick inserted comes out clean.
Remove from the oven and let cool.
For the frosting: Place the cream cheese and butter in the mixer. Beat until smooth and lump-free. Add the coconut extract and the sifted powdered sugar.
Spread a light layer of frosting on top of one of the cakes, place the other cake on top, and finish covering the entire cake with the coconut frosting.
Cover the cake with shredded coconut.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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