How to Make Beautiful Christmas Coconut Cake at Home

How to make Coconut Cream Cake

• 1

  Mix the cake batter

  First, sift into a bowl: 60g of flour, 1/2 teaspoon of cinnamon powder, 1/4 teaspoon of salt, 1/2 teaspoon of ginger powder, 1/4 teaspoon of nutmeg powder, 1/4 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/8 teaspoon of clove powder. Then, use a whisk to mix thoroughly until well combined.

  

  
• 2

  Beat the egg mixture

  Next, take another bowl and add 1 egg, 30g of sugar, and 30g of brown sugar. Use a mixer at medium speed until the mixture is thick and smooth like cream.

  Then, slowly add 42ml of cooking oil, 1 teaspoon of rum, and continue mixing well with the machine.

  Finally, add 30ml of molasses, mix thoroughly once more to complete.

  

  

  

  
• 3

  Mix the cake batter

  Slowly add the dry flour mixture into the egg bowl, mixing with a mixer on low speed until the mixture is smooth and well combined.

  

  
• 4

  Pour into the mold and bake the cake

  Preheat the oven to 180 degrees Celsius for 15 minutes. Prepare a cake mold lined with parchment paper, pour the batter in, and bake for 10 – 12 minutes at 180 degrees Celsius.

  

  
• 5

  Make the ginger coconut crumb filling

  Add 30g of sugar and 15ml of water to a pot and cook over low heat until the sugar boils and starts to turn light brown.

  At this point, immediately add 35g of shredded coconut and mix well over low heat for another minute. Next, add 70g of crushed ginger cookies and 16g of small round candies to the shredded coconut mixture and mix well.

  Then, place 120g of chopped white chocolate and 45ml of whipping cream into a new bowl. After that, melt the chocolate in a water bath over boiling water until it is completely melted.

  Next, pour the chocolate into the shredded coconut mixture and mix well once again.

  

  

  

  
• 6

  Pour into the mold and chill

  Remove the sponge cake from the mold, then evenly spread the coconut ginger filling on top, remembering to leave about 6mm of the outer edge.

  Next, wrap the cake with a removable mold, lining the inside with a layer of plastic wrap, and chill it in the refrigerator.

  

  
• 7

  Make the coconut mousse

  Put 8g of gelatin powder and 45ml of cold water in a bowl, stir well and let it soak for 10 minutes for the gelatin to bloom.

  Place a pot on the stove, add 200ml of coconut milk, 70g of sugar, 1/4 teaspoon of salt, and 200g of coconut cream. Stir the mixture over medium heat until warm, ensuring the sugar and cream completely dissolve.

  Next, pour the coconut milk mixture into a bowl, add the bloomed gelatin, and stir well to dissolve the gelatin.

  In another bowl, add 360ml of whipping cream and use a mixer to beat until the cream is soft and forms peaks that bend over.

  Then, pour the coconut milk mixture into the bowl of whipping cream, mix thoroughly with the mixer one more time to finish.

  

  

  

  
• 8

  Pour into molds and chill

  Pour the entire coconut cream mixture into the prepared cake mold, then freeze in the refrigerator for 4 – 6 hours or overnight.

  
• 9

  Coconut Cake Gingerbread Decoration

  Finally, remove the mold from the cake, decorate the top with a little coconut truffles, gingerbread, rosemary leaves, and sprinkle more shredded coconut to finish.

  

  
• 10

  Final Product

  The coconut cake has a simple decoration but is extremely sophisticated and beautiful. Inside is a soft, fragrant cake base blended with an appealing rich sweet cream layer. Additionally, you will also feel the crunchiness and distinctive aroma from the coconut gingerbread layer, delicious indeed.