There’s something so magical about the aroma of baked goods wafting through a warm kitchen, especially when it comes to old family recipes. This Cranberry Coconut Cake is like a hug from Grandma, with its bright bursts of tart cranberries nestled in delicate layers of coconut-infused goodness. It’s a dessert that brings people together around the table, steeped in love and cherished memories of family gatherings.
Why make this recipe? Well, my dear, this cake is not just a feast for the senses; it’s a celebration of flavors. The sweet, creamy coconut blends beautifully with the tangy, juicy cranberries, creating a trio of tastes that dance delightfully on your palate. It’s perfect for special occasions, cozy get-togethers, or even just those days when you want to indulge yourself in a little slice of happiness.
How to make Cranberry Coconut Cake? Let’s dive right in!
Ingredients:
- 1 cup unsalted butter (softened)
- 1/4 cup vegetable oil
- 1 3/4 cups white granulated sugar
- 4 egg whites
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 3 cups cake flour*
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup coconut milk
- 1 cup unsweetened shredded coconut
- 4 cups fresh or frozen cranberries
- 1 cup water
- 1 1/2 cups white granulated sugar
- Pinch of salt
- 2 tbsp cornstarch
- 2 tbsp water
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 tsp vanilla extract
- 1 (8 oz) package cream cheese (softened)
- 3/4 cup salted butter (softened)
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 3 cups unsweetened shredded coconut
- Sugared cranberries (for decorating)
- Rosemary sprigs (for decorating)
Directions:
- Preheat your oven to a cozy 350°F. Take three 8-inch round cake pans, grease them well, and sprinkle flour lovingly along their insides. A circle of parchment paper on the bottom will ensure that our cake layers release easily.
- In the bowl of a stand mixer, beat that softened butter, vegetable oil, and sugar together at high speed for about 2-3 minutes until it’s light and fluffy, sounding like laughter mixing in the air.
- Add in those egg whites, whole eggs, and both extracts — vanilla and coconut. Keep beating for another couple of minutes, pausing to scrape down those sides and the bottom of the bowl so every bit gets a turn.
- In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add this flour mixture to your butter mixture, alternating with the coconut milk. Remember to mix a bit in between; it’s all about balance. Gently fold in the shredded coconut last.
- Divide this lovely batter evenly between your prepared pans and slide them into the oven. Bake for about 20-25 minutes, until a toothpick inserted into the center comes out with just a few dry crumbs.
- Set those cakes aside to cool completely on wire racks before we start layering love into them.
- For the Cranberry Filling, you’ll want a large pan over medium heat with cranberries, water, sugar, and just a pinch of salt. Stir it up until the cranberries start to burst and everything is bubbling happily together — about 5-10 minutes should do it.
- In a small bowl, combine cornstarch and water to create a slurry, which you’ll slowly pour into the cranberry mixture. Keep stirring until it thickens and becomes clear, then off the heat it goes with a splash of lime juice, lime zest, and that lovely extra bit of vanilla. Let it cool fully.
- For the Cream Cheese Frosting, mix the softened butter and cream cheese in a large bowl for about 3 minutes until it’s smooth as a summer’s day. Gradually add 2 cups of powdered sugar, then the rest, mixing until it’s combined. Finish with the extracts and beat until it’s light and fluffy — about 3-4 minutes.
- Now, let’s put it all together! If your cake layers need it, slice the tops off to make them flat. Place the bottom layer on a cake stand and pipe a border of frosting around its edge. Fill the center with half of that glorious cranberry filling, spreading it gently.
- Place the second layer on top, repeating the border and filling steps with the remaining cranberry filling. Finally, crown it with the last layer and be sure to frost the sides and top with the rest of the frosting. Press shredded coconut onto every surface, like a snowy hug, then finish garnishing with sugared cranberries and rosemary sprigs for that little touch of class.
How to serve Cranberry Coconut Cake
Slice into this beautiful creation and present it proudly to your friends and family. A warm cup of tea or coffee alongside this cake will warm hearts and brighten conversations. Perfect for holidays, birthdays, or just a random Tuesday that needs a little spark!
How to store Cranberry Coconut Cake
Tightly cover any leftovers in the fridge — though let’s be honest, leftovers may be a rare find! It should keep beautifully for about 3 days, allowing you to enjoy that blissful coconut and cranberry flavor for as long as possible.
Tips to make Cranberry Coconut Cake
- Don’t rush the cooling process! Make sure your cakes are completely cool before frosting to avoid a melted mess.
- Feel free to switch up the extracts according to your family’s taste or what’s available — a hint of almond could be divine!
- Sugared cranberries are as easy as rolling them in sugar. They add a delightful crunch and fancy touch!
Variations
Want to switch it up a bit? Try adding nuts for a crunchy texture, such as chopped pecans or walnuts, or incorporate a layer of cream between the two main fillings for an added richness.
FAQs
1. Can I use frozen cranberries?
Absolutely! Frozen cranberries work just as well, and you don’t need to thaw them before cooking.
2. How can I make this cake gluten-free?
Substituting the cake flour with a gluten-free blend will keep the texture lovely and light!
3. Can I prepare this cake ahead of time?
Yes, you can bake the cake layers and the cranberry filling a day in advance. Just store them separately, and assemble just before serving to ensure freshness.
So, there you have it, my friends! The Cranberry Coconut Cake recipe is more than just a dessert; it’s an experience, a way to share a slice of joy with those you love most. Gather your family around, start baking, and let the kitchen fill with laughter, stories, and the sweet aroma of innovation. Happy baking!
Cranberry Coconut Cake
Ingredients
Method
- Preheat your oven to 350°F. Grease three 8-inch round cake pans and sprinkle flour on the insides.
- In a stand mixer, beat softened butter, vegetable oil, and sugar for 2-3 minutes until light and fluffy.
- Add egg whites, whole eggs, vanilla extract, and coconut extract. Beat for another couple of minutes.
- In a separate bowl, whisk together cake flour, baking powder, and salt. Gradually add to butter mixture, alternating with coconut milk, and fold in shredded coconut.
- Divide batter among prepared pans and bake for 20-25 minutes until a toothpick comes out with a few dry crumbs.
- Allow the cakes to cool completely on wire racks.
- In a large pan over medium heat, combine cranberries, water, sugar, and salt. Stir until cranberries start to burst, about 5-10 minutes.
- In a small bowl, mix cornstarch and water to create a slurry, then pour into the cranberry mixture. Stir until thickened and clear, then add lime juice, lime zest, and vanilla extract.
- Let it cool fully.
- In a large bowl, beat softened butter and cream cheese for about 3 minutes until smooth.
- Gradually add powdered sugar, mixing until combined. Add extracts and beat until light and fluffy, about 3-4 minutes.
- If cake layers are domed, slice the tops off to make them flat. Place the bottom layer on a cake stand, pipe a frosting border, and fill with half of the cranberry filling.
- Repeat with the second layer and remaining filling. Top with the final layer and frost the sides and top with remaining frosting.
- Press shredded coconut onto every surface and garnish with sugared cranberries and rosemary sprigs.