Christmas Cheer Coconut-Pecan Cake

Christmas Cheer Coconut-Pecan Cake is a festive, indulgent dessert that combines the richness of coconut and pecans with a moist, fluffy cake. The sweet, nutty flavor profile is perfect for the holiday season, and the creamy frosting makes it feel like a special treat. With hints of cinnamon and brown sugar, this cake exudes Christmas cheer in every bite!

Ingredients:

For the Cake:

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup unsalted butter (softened)
1 1/2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1/2 tsp almond extract (optional)
1 cup whole milk (room temperature)
1 cup shredded coconut (unsweetened)
1/2 cup chopped pecans (toasted for extra flavor)

For the Coconut-Pecan Frosting:

1 cup unsalted butter (softened)
2 cups powdered sugar
1/4 cup heavy cream
1 tsp vanilla extract
1 1/2 cups shredded coconut (unsweetened)
1/2 cup chopped pecans (toasted)
1/4 cup brown sugar (packed)

For the Garnish (Optional):

Additional toasted pecans and coconut flakes
Candied cherries or holly leaves for decoration

Instructions:

1. Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
Gradually add the dry ingredients in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Stir in the shredded coconut and chopped pecans.
Divide the batter evenly between the two cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Make the Coconut-Pecan Frosting:

In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for 2-3 minutes, allowing the sugar to dissolve and form a caramel-like mixture.
Remove from heat and let it cool slightly. Add the powdered sugar, heavy cream, and vanilla extract. Beat until smooth and well combined.
Stir in the shredded coconut and chopped pecans.
Let the frosting cool to room temperature before using it to frost the cake.

3. Assemble the Cake:

Once the cakes have cooled, level the tops if necessary.
Place the first cake layer on a serving platter.
Spread a generous layer of the coconut-pecan frosting over the top of the first layer.
Place the second layer of cake on top and frost the entire cake with the remaining coconut-pecan frosting, smoothing it out with a spatula.

4. Garnish and Serve:

Garnish the cake with additional toasted pecans and coconut flakes for a festive touch.
Optionally, decorate with candied cherries, holly leaves, or other Christmas-themed decor.
Slice and serve the cake chilled or at room temperature.

Tips:

Toast the pecans lightly in a dry pan over medium heat to enhance their flavor.
For an extra layer of sweetness, drizzle a little bit of caramel sauce over the frosting.
You can make the frosting ahead of time and store it in the fridge until ready to assemble the cake.
If you’d like to make the cake in advance, you can wrap the cake layers in plastic wrap and freeze them. Frost just before serving.

This Christmas Cheer Coconut-Pecan Cake is a sweet and festive treat that’s sure to brighten up your holiday table with its rich flavors and cheerful look!