Cranberry Coconut Layer Cake Recipe
This Cranberry Coconut Layer Cake Recipe is a delicious and festive treat for the holidays. It’s a moist cake made with fresh cranberries and shredded coconut with a cream cheese frosting. It’s the perfect dessert to impress your family and friends. Whether you’re celebrating a special occasion or just want something special for the holidays, this cake is a sure winner.
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 2 cups fresh cranberries, chopped
- 3/4 cup sweetened shredded coconut
For the Frosting:
- 8 ounces cream cheese, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups confectioners’ sugar
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup sweetened shredded coconut
- 2 tablespoons of fresh cranberries, chopped
Instructions:
For the Cake:
1. Preheat oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined. Using a rubber spatula, fold in the cranberries and shredded coconut.
5. Divide the batter evenly among the prepared pans and spread evenly. Bake for 25-30 minutes or until a cake tester inserted into the center of the cakes comes out clean. Let cool in the pan for 10 minutes then turn out onto a wire rack to cool completely before frosting.
For the Frosting:
1. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth. Beat in the vanilla extract. With the mixer on low speed, gradually add the confectioners’ sugar and beat until light and fluffy. Beat in the lemon juice. Spread the frosting over the cooled cake and sprinkle with the coconut and cranberries.
Nutrition:
Calories: 463 kcal
Carbohydrates: 51 g
Protein: 5 g
Fat: 29 g
Saturated Fat: 17 g
Cholesterol: 105 mg
Sodium: 184 mg
Potassium: 153 mg
Fiber: 1 g
Sugar: 37 g
Vitamin A: 890 IU
Vitamin C: 4.3 mg
Calcium: 66 mg
Iron: 1.1 mg
Serving and Storage:
This Cranberry Coconut Layer Cake is best served fresh and can be stored in an airtight container in the refrigerator for up to 5 days. I recommend bringing it to room temperature before serving. This cake also freezes well for up to 3 months. To freeze, wrap the cake in plastic wrap and store in an airtight container.
Tips and Tricks:
- For the best results, I recommend using fresh cranberries and shredded coconut for this cake. Frozen cranberries can be substituted but should be thawed and drained before using.
- To make the cream cheese frosting extra creamy, beat the cream cheese and butter together until light and fluffy. I also recommend using room temperature ingredients for the frosting.
- If you don’t have buttermilk, you can make a substitute by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and letting it sit for 5 minutes before using.
- To ensure even baking, I recommend weighing out the ingredients for the cake with a kitchen scale for the most accurate results.
Substitutions:
For the cranberries: You can substitute the fresh cranberries with 1 cup of dried cranberries or 1 cup of frozen cranberries.
For the coconut: You can substitute the shredded coconut with chopped macadamia nuts, walnuts or pecans.
For the buttermilk: You can substitute the buttermilk with almond milk, coconut milk or regular milk.
Conclusion:
This Cranberry Coconut Layer Cake is a delicious and festive holiday treat. Made with fresh cranberries and shredded coconut, it’s a moist and flavorful cake that your family and friends will love. Top it off with a cream cheese frosting and a few cranberries and shredded coconut for a truly scrumptious dessert. Enjoy!
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