Chocolate Coconut Christmas Cake
Ingredients:
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup granulated sugar
½ cup brown sugar
¾ cup vegetable oil
3 large eggs
1 tsp vanilla extract
1 cup buttermilk
½ cup shredded coconut
For the Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
½ cup cocoa powder
¼ cup milk
1 tsp vanilla extract
½ cup shredded coconut, toasted
For Garnish:
¼ cup chocolate shavings
2 tbsp toasted coconut
Fresh cranberries or holly leaves (optional)
Directions:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and shredded coconut.
In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
Alternate adding dry ingredients and buttermilk to the sugar mixture, beginning and ending with dry ingredients. Mix until just combined.
Divide batter evenly between prepared pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk, until smooth. Mix in vanilla extract.
Place one cake layer on a serving plate, spread frosting evenly, top with second cake layer, and frost the top and sides.
Sprinkle toasted coconut and chocolate shavings over the cake. Add fresh cranberries or holly leaves for a festive touch.
Chill for at least 30 minutes before slicing for best results.
Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 55 minutes
Kcal: 420 kcal | Servings: 10 servings