Coconut Layer Cake

Looking for a holiday cake that’ll add all the drama to the table? You’ve found it! Our Christmas coconut cake with layers of tender cake bursting with coconut flavor and rich coconut buttercream evokes a winter wonderland. Topped with easy-to-make pretzel trees, it’ll be the talk of your holiday meal.

Coconut Layer Cake
(flaked coconut, coconut cream, honey)
Serves 10 to 12
 
What you need:
For the cake:
1 cup Savannah Bee Company Whipped Honey (we used Original Whipped Honey or Winter White Honey)
1 cup granulated sugar
2 teaspoons kosher salt
½ cup unsalted butter, softened
2/3 cup coconut oil
3 large eggs
1 tablespoon vanilla extract
2 2/3 cups all-purpose flour
2/3 cup coconut flour
4½ teaspoons baking powder
2¼ cups unsweetened coconut milk

For the frosting:
4 large egg whites
1 (16-ounce) package powdered sugar
2 cups unsalted butter, softened
¼ cup coconut cream

For decoration:
1 (7-ounce) bag shaved coconut
4 large pretzel rods
8 to 12 pretzel sticks
1 (12-ounce) bag dark green candy melts
1 (12-ounce) bag light green candy melts

What to do:

1. Wash Up!

2. Make the batter: Preheat the oven to 350°F. Coat 3 (8-inch) round baking pans with cooking spray or line with parchment paper. Combine the honey, sugar, salt, butter, and coconut oil in the bowl of a heavy-duty stand mixer and beat on low speed until mixed. Increase the speed to medium-high until light and fluffy, about 5 minutes, scraping down the sides halfway through. Add the eggs one at a time, beating after each addition until the yellow disappears. Beat in the vanilla. Sift together the all-purpose flour, coconut flour, and baking powder into a medium bowl. Add the flour mixture alternately with the coconut milk in 3 additions, beginning and ending with the flour mixture. Mix until the batter is smooth, scraping down the sides of the bowl as needed.

3. Bake the cakes: Divide the batter evenly between the baking pans. Bake for 30 to 35 minutes or until a toothpick inserted in the centers of the cakes comes out clean. Cool the cakes in the pans for 15 to 20 minutes. Run a knife around the edges of the pans and turn out onto cooling racks to cool completely.

4. Make the frosting: Place the egg whites in the bowl of a heavy-duty stand mixer fitted with the whisk attachment. Beat until the egg whites are foamy. Add the powdered sugar and beat on low heat to combine. Increase the speed and beat for 2 to 3 minutes until the powdered sugar is fully incorporated. Reduce the mixer to medium speed, and add the butter, one tablespoon at a time, beating until all the butter is added. Don’t worry if the mixture looks lumpy. Add the coconut cream and beat on medium-high speed for 3 to 5 minutes or until smooth.

5. Frost and coat the cake: Thickly spread the frosting in between the layers of the cake using an offset spatula. Thickly frost the tops and sides of the cake. Gently press the coconut onto the tops and sides of the cake.

6. Make the pretzel trees: Line two baking sheets with parchment paper. Break the pretzel rods into various sizes, if desired. Place the pretzels onto the baking sheet, spreading out. Place the candy melts in separate bowls and melt according to package directions until smooth. Transfer the melted chocolate into piping bags, filling half-full. Cut a small slit at the bottom of the piping bag. Working with one color at a time, pipe the melting chocolate in a tree shape onto the pretzels. Let stand until set.

To Serve: Arrange the chocolate trees on the top of the cake to form your own cozy forest! Slice and serve with our Santa Baby (Peppermint Hot Cocoa).

Pro Tip: When using a piping bag, don’t over fill the bag. Fill the bag halfway, and twist tightly to close. Grip the piping bag by squeezing the twisted top in the hollow between your thumb and forefinger. This will allow you to avoid chocolate oozing out of the bag as you squeeze the piping bag to create your trees.

Table Talk: Name the person at the table who is most likely to do THE MOST when the least is expected?

happy bees. happy earth.