Christmas Coconut Cake
Submitted by Kelika
A showpiece Christmas coconut layer cake with tutti-frutti filling loaded with pecans, candied cherries, golden raisins, and coconut, then frosted with almond whipped cream. Holiday baking at its finest.
YIELD
12 servingsPREP
60 minCOOK
40 minREADY
180 minThis is the kind of cake that makes its entrance at the holiday table and hushes the whole room.
Two fluffy white coconut cake layers get split and filled with a rich tutti-frutti filling. We’re talking chopped pecans, candied red cherries, golden raisins, and flaked coconut all bound in a sour cream custard that’s barely sweet and incredibly lush.
The outside gets a crown of almond-scented whipped cream that stays billowy and light.
Red cherries peeking through the filling, snowy white cream on top. It looks like Christmas without even trying.
Chef Tips
- Beat the egg whites to stiff, glossy peaks before folding them in. They’re what makes this cake light instead of dense.
- Fold the egg whites gently. Use a spatula and work in thirds. Stirring deflates all that air you just whipped in.
- Make the tutti-frutti filling first and let it cool completely before assembling. Warm filling melts the whipped cream frosting.
- Keep this cake refrigerated. The whipped cream frosting and egg-based filling mean it needs to stay cold. Pull it out 15 minutes before serving.
Ingredients
Directions
Heat oven to 350?.
Grease and flour 2 round pans, 9×1½ inches.
Beat egg whites in medium bowl with electric mixer on high speed until foamy.
Gradually beat in ½ cup granulated sugar, beating until stiff and glossy; set aside.
Beat flour, 1 cup granulated sugar, the baking powder, salt and shortening in large bowl on medium speed.
Beat in milk on low speed 30 seconds.
Beat on medium speed 2 minutes.
Carefully fold in egg whites and coconut.
Pour into pans.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
Cool completely.
Fill layers and frost top of cake to within 1 inch of edge with Tutti-Frutti Filling.
Beat whipping cream, almond extract and powdered sugar in chilled medium bowl with electric mixer on high speed until light and fluffy.
Spread side and top edge with whipped cream mixture.
Serve immediately or refrigerate until serving.
Store covered in refrigerator.
Tutti-Frutti Filling: Mix 2 egg yolks and ⅔ cup sour cream in 2- quart saucepan until blended.
Stir in ⅔ cup sugar. Cook over low heat, stirring constantly, until mixture begins to simmer.
Simmer about 5 minutes, stirring constantly, until mixture begins to thicken; remove from heat.
Stir in 1 cup each chopped pecans, chopped golden raisins, chopped red candied cherries and ⅔ cup flaked coconut; cool.
Comments
