Coconut Chocolate Christmas Cake – Magical Christmas Cake. This magical Coconut Chocolate Christmas Cake is a delightful treat perfect for Christmas or New Year’s Eve. This cake features layers of moist chocolate cake generously covered in creamy white chocolate and coconut cream. The cake has a delicious and greasy flavor that makes it hard to resist. Covered with unsweetened shredded coconut, this is a delightful image, like a winter landscape.
Ingredient
Cocoa Coconut Macaroons
3 eggs
1 cup (200g) sugar
1/2 teaspoon (2g) salt
3/4 cup (170g) vegetable oil
1 teaspoon (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 teaspoon (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
To decorate
fresh rosemary
coconut mushrooms
chocolate stick
Instruct
Prepare the cocoa coconut brownie layers.
Preheat oven to 350F (180C). Grease and line three 8-inch (20 cm) springform pans with parchment paper.
In a bowl beat eggs with sugar and salt until combined. Combine oil and vanilla extract.
Sift the flour and cocoa powder and mix until completely combined. Add grated coconut.
Divide the batter into the prepared pans.
Bake for 9-10 minutes until a toothpick inserted in the center comes out clean or has a few moist crumbs attached.
Let cool completely.
Prepare white chocolate coconut frosting.
Place chocolate and 1/4 cup (60g) coconut milk in a heatproof bowl and place over a pan of simmering water. Melts at low temperature. 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 well. Mix in melted chocolate.
Add the whipping cream and mix until stiff peaks form.
Assemble the cake.
Place the first cake layer on a serving plate. Spread ⅓ of the chocolate coating.
Add the second layer of cake and spread another ⅓ of the chocolate frosting.
Cover with the third layer of cake. Spread remaining frosting over top and edges of cake. Smooth the top. Sprinkle shredded coconut on top and sides of cake.
Leave in the refrigerator for at least 2 hours or even overnight.
How to make sugar-coated rosemary.
In a small bowl, lightly beat egg whites. Dip or brush fresh rosemary leaves with egg whites. Cover with granulated sugar.
Transfer to a parchment-lined baking sheet. Let them dry a bit.
Decorate the cake with fresh rosemary dusted with sugar, candied coconut and chocolate bars. Enjoy!
