Holiday Cranberry Coconut Cake

The cranberry filling starts as a pan of firm berries and turns glossy as most of them burst; orange keeps that sharp fruitiness lively instead of one-note. In Holiday Cranberry Coconut Cake, the tart center cuts through the sweet cream cheese frosting and coconut-coated edges. When I build the layers, I keep the filling inside a thick ring of frosting so it stays centered when the top layer goes on.

The cake has coconut milk in the batter, flakes folded through the crumb, and more coconut pressed over the outside. That gives each slice a soft, tender middle and a snowy finish without letting the coconut take over. The cranberry-orange center brings the contrast that keeps each forkful balanced, not heavy.

Why This Cake Alternates Coconut Milk With the Flour

Butter cakes can turn heavy when the batter is asked to absorb all its liquid at once. Here, the flour mixture goes in over three additions and the coconut milk over two, with flour at both the beginning and the end. That gradual rhythm gives the batter a chance to come together without flooding the creamed butter mixture.

There’s a second reason to keep the order intact: the batter has to carry sweetened coconut flakes, too. A cohesive mixture distributes those flakes throughout the cake instead of leaving a dense patch in one spot. Fold the coconut in after the flour and coconut milk are combined, using a spatula rather than beating it around with the mixer.

The result isn’t meant to be airy like a sponge cake; it’s a soft butter cake with enough structure to hold two layers and a juicy fruit center. If the batter looks a little thick, that’s expected. The coconut milk keeps it rich, while the baking powder helps the layers rise in the oven.

What Coconut, Cranberries, and Cream Cheese Each Bring

• Canned full-fat coconut milk — It gives the crumb richness and coconut flavor that a thin carton beverage won’t provide. Stir the can well before measuring so the thick cream and liquid are evenly combined; a standard canned version is fine.
• Sweetened flaked coconut — The flakes bring chew to the cake and make the coating cling to the frosting. Sweetened coconut is the right fit here; unsweetened flakes make the finished cake less sweet and can give the outside a drier, less plush texture.
• Coconut extract — A small amount adds a clear coconut aroma that the milk and flakes alone don’t quite deliver. If you don’t have it, leave it out rather than substituting another extract; the cake will still taste of coconut, just more gently.
• Cranberries — Fresh or frozen berries both cook into the tart, ruby filling. Choose firm fresh cranberries when buying fresh; frozen berries are convenient and don’t need to be thawed before they go in the saucepan, though the mixture may take a little longer to return to a simmer.
• Orange juice and zest — Juice gives the berries liquid to simmer in, while finely grated zest contributes the fragrant orange note. Fresh zest has the clearest aroma, so grate only the colored peel and leave the bitter white pith behind.
• Block cream cheese — A full-fat block makes frosting that holds the cranberry filling between the layers and spreads over the cake. Tub-style cream cheese is softer and can leave the frosting loose, so use the block form; store-brand cream cheese works well.
• All-purpose flour and unsalted butter — These make the cake’s familiar buttery structure. There’s no need for specialty flour or premium butter; use fresh all-purpose flour and butter that has softened enough to beat smoothly.

Building the Cake in Four Stages

Mixing a Smooth Coconut Batter

Heat the oven to 350°F, grease two 9-inch round cake pans, and line their bottoms with parchment. Whisk the flour, baking powder, and salt in a medium bowl. Beat the softened butter and sugar on medium-high until light and fluffy, about 3 to 4 minutes, then beat in the eggs one at a time followed by both extracts. Add the flour mixture in three additions, alternating with the coconut milk in two additions and starting and ending with flour; fold in the cake’s coconut with a spatula.

Baking Until the Centers Test Clean

Divide the batter evenly between the prepared pans so the layers bake at the same pace. Bake for 25 to 30 minutes, until the tops are golden and a toothpick inserted in the centers comes out clean. Let the cakes cool in their pans for 10 minutes before turning them onto wire racks. Cool them completely before frosting, or the frosting will soften against the warm cake.

Cooking the Cranberry-Orange Center

Combine the cranberries, sugar, orange juice, and zest in a medium saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally, and cook for 8 to 10 minutes, until most of the berries have burst. Stir the cornstarch and water together in a small bowl, then stir that mixture into the cranberries. Simmer for 1 to 2 minutes, until thickened, then transfer the filling to a bowl and cool completely.

Frosting, Filling, and Coating the Layers

Beat the softened butter and cream cheese until smooth. Add the powdered sugar, vanilla, and salt; beat on low until combined, then on medium until the frosting is smooth and fluffy. Set one layer on a serving plate, spread a thick ring of frosting around its edge, and spoon the cooled cranberry filling into the center. Add the second layer, frost the top and sides, press the remaining coconut onto the cake, and refrigerate for at least 30 minutes before slicing.

Three Practical Ways to Adapt This Coconut Cake

Questions That Come Up When Making This Cake

Holiday Cranberry Coconut Cake

Holiday cranberry coconut cake layers soft coconut cake with a tart cranberry-orange filling and smooth cream cheese frosting. A snowy coating of sweetened flaked coconut finishes each slice.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 39 minutes mins

Chilling 30 minutes mins

Total Time 1 hour hr 49 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 820

Ingredients Equipment Method Notes

Ingredients

  

For the cake and coating

• 2.5 cups all-purpose flour
• 2 tsp baking powder
• 0.5 tsp salt
• 0.75 cup unsalted butter softened
• 1.5 cups granulated sugar
• 4 eggs large, at room temperature
• 1 cup coconut milk canned, full-fat, well stirred
• 1 tsp vanilla extract
• 0.5 tsp coconut extract
• 3 cups sweetened flaked coconut 1 cup for the cake, 2 cups for coating

For the cranberry filling

• 1 bag (12 oz) cranberries fresh or frozen
• 0.75 cup granulated sugar
• 0.5 cup orange juice
• 1 tsp orange zest finely grated
• 1 tbsp cornstarch
• 1 tbsp water

For the frosting

• 0.5 cup unsalted butter softened
• 1 block (8 oz) cream cheese softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 0.25 tsp salt

Equipment

• 2 9-inch round cake pans
• 1 electric mixer

Method

 

Bake the cake

1. Heat the oven to 350°F.
2. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
3. Whisk the flour, baking powder, and salt in a medium bowl.
4. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes.
5. Beat in the eggs one at a time.
6. Beat in the vanilla and coconut extract.
7. Mix in the flour mixture in three additions, alternating with the coconut milk in two additions and beginning and ending with the flour mixture.
8. Fold in 1 cup of the coconut.
9. Divide the batter evenly between the pans.
10. Bake for 25 to 30 minutes, until the tops are golden and a toothpick inserted in the centers comes out clean.
11. Cool in the pans for 10 minutes, then turn out onto wire racks and cool completely.

Cook the cranberry filling

1. Combine the cranberries, sugar, orange juice, and orange zest in a medium saucepan.
2. Bring to a simmer over medium heat.
3. Cook, stirring occasionally, until most of the cranberries have burst, 8 to 10 minutes.
4. Stir the cornstarch and water together in a small bowl.
5. Stir the cornstarch mixture into the cranberries.
6. Simmer for 1 to 2 minutes, until thickened.
7. Transfer to a bowl and cool completely.

Make the frosting and assemble

1. Beat the butter and cream cheese in a large bowl until smooth.
2. Add the powdered sugar, vanilla, and salt and beat on low until combined.
3. Beat on medium until smooth and fluffy.
4. Set one cake layer on a serving plate.
5. Spread a thick ring of frosting around its edge.
6. Spoon the cooled cranberry filling into the center and spread it evenly inside the ring.
7. Place the second layer on top and frost the top and sides.
8. Press the remaining 2 cups coconut onto the top and sides of the cake.
9. Refrigerate for at least 30 minutes before slicing, and refrigerate leftovers.

Notes

For clean layers, cool both cake layers and the cranberry filling completely before assembling. Refrigerate leftovers for up to 4 days; the cake can be frozen. For a gluten-free version, use a 1:1 gluten-free baking flour blend.