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Three pieces of coconut Christmas cake with white frosting and shredded coconut on top are served on a white plate, with a fork beside them. More cake and a jar are in the background.
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Make Ahead Coconut Christmas Cake

Prep Time25 minutes
Cook Time27 minutes
Cool Time15 minutes
Total Time1 hour 7 minutes
Course: Dessert
Cuisine: American
Servings: 8 - 10
Calories: 730kcal
Author: Chop and Cheers

Ingredients

For the cake

  • 2 cups all purpose flour about 240 g, spooned and leveled
  • 3/4 cup granulated sugar about 150 g
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened (1 stick, about 113 g)
  • 1 cup coconut milk shaken well (about 240 ml)
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup shredded sweetened coconut about 80 g, plus extra for topping if you like

For the coconut frosting

  • 1 cup unsalted butter softened (2 sticks, about 226 g)
  • 4 cups powdered sugar sifted (about 480 g)
  • 1/4 cup coconut milk about 60 ml, plus more as needed
  • 1/2 cup shredded sweetened coconut about 40 g

Optional festive decorations

  • Extra shredded coconut for a thicker snowy topping
  • Sugared cranberries
  • Small rosemary sprigs

Instructions

Prepare the pan and oven

  • Preheat the oven to 350°F (175°C).
  • Place the rack in the center of the oven.
  • Grease and flour an 11 x 7 inch pan (about 28 x 18 cm) or line it with parchment and lightly grease the sides.
  • Make sure the butter, eggs, and coconut milk are at room temperature for a smooth batter.

Mix the dry ingredients

  • In a large bowl, whisk together the flour, sugar, baking powder, and salt for 30 to 60 seconds so everything is evenly combined.

Add the wet ingredients

  • Add the softened butter, coconut milk, eggs, and vanilla to the bowl.
  • Mix on low speed until the flour is moistened, then on medium speed for about 2 minutes, scraping the bowl once, until the batter looks smooth and slightly fluffy. Do not overmix.

Fold in the coconut

  • Switch to a spatula or wooden spoon.
  • Gently fold in 1 cup shredded coconut until it is evenly distributed through the batter.

Bake the cake

  • Pour the batter into the prepared pan and spread it into an even layer.
  • Tap the pan lightly on the counter once or twice to release large air bubbles.
  • Bake for 25 to 30 minutes, until the top is lightly golden, the edges pull slightly from the pan, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool in the pan for about 10 minutes, then lift the cake out or turn it onto a wire rack and let it cool completely.

Make the coconut frosting

  • In a large bowl, beat the softened butter on medium speed for 1 to 2 minutes until creamy.
  • Add the powdered sugar about 1 cup at a time, mixing on low until combined, then on medium until fluffy.
  • Beat in 1/4 cup coconut milk until the frosting is smooth and spreadable.
  • Fold in 1/2 cup shredded coconut.
  • If the frosting is too thick, add coconut milk 1 teaspoon at a time. If it is too thin, beat in a little more powdered sugar.

Frost and decorate

  • Make sure the cake is completely cool.
  • Place it on a serving platter or leave it in the pan for easy transporting.
  • Spread the frosting evenly over the top of the cake.
  • Sprinkle with extra shredded coconut for a snowy look.
  • If you like, decorate with sugared cranberries and small rosemary sprigs just before serving.

Serve and store

  • Slice into 8 to 10 pieces and serve.
  • Store leftover cake in an airtight container in the refrigerator for up to 4 to 5 days. Let slices sit at room temperature for about 15 minutes before serving so the frosting softens a little.