This magic Chocolate Coconut Christmas Cake is a delightful treat perfect for Christmas or New Year’s Eve. This cake features moist decadent chocolate cake layers generously covered in creamy white chocolate and coconut frosting. The cake is so flavorful and chocolatey that it’s hard to resist. Crowned with a dusting of unsweetened shredded coconut, it’s a visual delight, resembling a winter landscape.
For those who adore the pairing of chocolate and coconut, this layer cake is sure to win your heart. The coconut covering not only enhances the coconut taste but also introduces a delightful crunchy texture.
I kept the recipe for this cake easy and quick to prepare. You can also prepare it a day or two in advance and keep it refrigerated until serving.
Celebrate the season with our Chocolate Coconut Christmas Cake, a simple yet amazing treat that turns every moment into a sweet memory.
How to make chocolate coconut Christmas cake
Start by making the chocolatey coconut brownie layers. Heat your oven to 350F (180C) and prep three 8-inch (20cm) springform pans by greasing and lining them with parchment paper.
In a bowl, mix eggs, sugar, and a pinch of salt until it’s all nicely combined. Add in the oil and vanilla extract. Sift together flour and cocoa powder over the egg mixture, add the shredded coconut and mix to combine.
Divide this chocolaty batter into the prepared pans and bake for 9-10 minutes. Check with a toothpick – if it comes out clean or a little crumbly, you’re good. Let those brownie layers cool down.
Next, whip up the chocolate cream cheese frosting. Melt chocolate and a bit of coconut cream over bain-marie, then let it cool. In a big bowl, mix smooth cream cheese, powdered sugar, and vanilla or coconut extract. Stir in the melted chocolate and add whipping cream. continue mixing until it gets all fluffy.
Time to assemble the cake. Put one brownie layer on a plate, spread a third of the chocolate frosting. Add the second layer, do the same, and repeat with the third. Coat the whole cake with the remaining frosting. Coat the sides of the cake and the top with shredded coconut.
Refrigerate for at least 2 hours, or overnight. When it’s set, decorate the cake with sugary rosemary, coconut truffles, and chocolate sticks.
Other Christmas cakes you may like to try
This Chocolate Coconut Bûche de Noël is an impressive Christmas dessert, with a soft chocolate sponge cake filled with a white chocolate and mascarpone frosting enriched with a caramelized coconut for extra flavor and texture.
This Winter Cake is an impressive dessert perfect for winter holidays, and a great twist to the classic recipes. It features and almond biscuit crust at the bottom with two layers of moist white cake, filled with raspberry and red currants filling and topped with a delicious sweetened condensed milk buttercream.
This Pistachio Raspberry Lime Mousse Cake is a delicate and elegant cake perfect for Christmas or New Year’s Eve with a delightful flavor and texture.
YOU MAY ALSO LIKE:
Gingerbread Coconut Christmas Cake
Red Velvet White Chocolate Cheesecake
Cranberry White Chocolate Tart – Christmas Cranberry Tart
White Chocolate Cranberry Orange Layer Cake
Raspberry Coconut Mousse Cake
Bounty Mousse Cake
Sour Cherry Chocolate Tonka Bean Christmas Cake
Croque en Bouche
Cranberry White Chocolate Meringue Roll
No-Bake White Chocolate Raspberry Pie
Christmas Chocolate Cookie Cups
Gingerbread Orange Cake Roll
Triple Chocolate Cranberry Mousse Cake
No-Bake Raspberry Yogurt Zebra Cake
10 Christmas Cakes
Red Velvet Cake
Cranberry Pistachio Fudge without Sweetened Condensed Milk
No-Bake Chocolate Biscuit Bûche De Noël (Yule Log)
10 Christmas Cookies
Chocolate Coconut Christmas Cake
Coconut Cocoa Brownies
- 3 eggs
- 1 cup (200g) sugar
- 1/2 tsp (2g) salt
- 3/4 cup (170g) vegetable oil
- 1 tsp (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 tsp (5g) coconut extract or vanilla extract
- 2 cups (480g) whipping cream (35% fat) , chilled
- 2/3 cup (50g) unsweetened shredded coconut
- unsweetened shredded coconut
- fresh rosemary
- coconut truffles
- chocolate sticks
Prepare the cocoa coconut brownie layers.
- Preheat the oven to 350F (180C). Grease and line three 8-inch (20cm) springform pans with parchment paper.
- In a bowl whisk eggs with sugar and salt until well combined. Incorporate oil and vanilla extract.
- Sift the flour and cocoa powder and whisk to fully incorporate. Incorporate the shredded coconut.
- Divide the batter into the prepared pans.
- Bake for 9-10 minutes until a toothpick inserted into the center comes clean or with a few moist crumbs attached.
- Let cool completely.
Prepare the white chocolate coconut frosting.
- Place chocolate and 1/4 cup (60g) coconut cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. 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 to combine. Mix in melted chocolate.
- Add whipping cream and mix until stiff peaks form.
Assemble the cake.
- Place the first layer of cake onto a serving platter. Spread ⅓ of the chocolate frosting.
- Add the second layer of cake and spread another ⅓ of the chocolate frosting.
- Top with the third layer of cake. Spread the remaining frosting on top and edges of the cake. Smooth the top. Sprinkle shredded coconut on the top and sides of the cake.
- Refrigerate to set for at least 2 hours or even overnight.
How to make sugar-coated rosemary.
- In a small bowl slightly beat an egg white. Dip or brush the fresh rosemary spring with the egg white. Coat in granulated sugar.
- Transfer to a baking sheet lined with parchment paper. Let them dry slightly.
- Decorate the cake with sugar coated fresh rosemary, coconut truffles and chocolate sticks. Enjoy!