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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.
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Prep Time 40 minutes
Cook Time 39 minutes
Chilling 30 minutes
Total Time 1 hour 49 minutes
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.