This Christmas cake—three white cake layers covered with a light snowfall of flaked coconut—is the most festive dessert we know. If we’re feeling unusually energetic, we make it with fresh coconut (see Tip). Otherwise, we substitute coconut cream, which is a lot easier to manage. It’s challenging to press coconut into the sides of a cake. When pressing the coconut in, the icing invariably sticks to your fingers and mars the frosting’s finish. Throwing small handfuls of coconut toward the side of the cake makes it adhere quite well—a messy but effective technique for creating a gorgeous-looking cake.
For more cake inspiration, check out our recipes for Chocolate Cake with Whipped Fudge Filling and Chocolate Buttercream, Red Velvet Cake, and German Chocolate Cake.
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To make the whipped cream filling:
To make the frosting:
To assemble the cake:
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...