Prepare to transform your holiday dessert table with a show-stopping treat that will have everyone begging for seconds! This Chocolate Coconut Christmas Cake is not just a dessert; it's a magical culinary experience that combines rich chocolate decadence with tropical coconut sweetness. Imagine cutting into a moist, luxurious cake that looks like it belongs in a professional bakery window, but you've created it right in your own kitchen. Whether you're hosting a festive gathering or craving a spectacular holiday indulgence, this recipe is about to become your new Christmas tradition!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: International
Serves: 12 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup coconut milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Shredded coconut for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, combine 1 ½ cups of all-purpose flour, 1 cup of granulated sugar, ½ cup of unsweetened cocoa powder, and 1 teaspoon of baking soda. Whisk these dry ingredients together until they are well mixed and there are no lumps.
- In another bowl, cream together ½ cup of softened unsalted butter and the granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes with an electric mixer.
- Add the 3 large eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Then, mix in 1 teaspoon of vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of coconut milk. Start with a third of the dry ingredients, then half of the coconut milk, and repeat until all ingredients are combined. Mix until just incorporated; do not overmix.
- Pour the batter into the prepared cake pan, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Check the cake around the 45-minute mark to avoid overbaking.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once the cake has cooled, you can frost it if desired or simply sprinkle shredded coconut on top for decoration. For an extra festive touch, consider drizzling melted chocolate over the cake.
- Slice the cake into 12 servings and enjoy your delicious Chocolate Coconut Christmas Cake with family and friends!
Tips
- Room Temperature is Key: Ensure all ingredients like eggs, butter, and coconut milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check Cake Doneness Early: Start checking your cake around the 45-minute mark to prevent overbaking. A toothpick inserted in the center should come out clean.
- Cooling Matters: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. This helps prevent the cake from breaking.
- Decoration Options: For a festive touch, experiment with white chocolate drizzle, additional coconut flakes, or even edible gold dust to make your cake truly spectacular.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 85mg
