Candied Cranberries and Coconut Christmas Cake
The Cookie Writer
The Cookie Writer
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Ingredients

  • 1 cake Ingredients 2 cups all-purpose flour ½ cup cake and pastry flour 1¼ cups granulated sugar 1 tsp baking soda ½ tsp. salt 1 tbsp cocoa powder 1 cup vegetable oil 1½ cups buttermilk, room temperature 2 eggs, room temperature 1 tbsp red food colouring plus 1-2 drops of blue food colouring* 1 tsp apple cider vinegar 1 tsp vanilla Cream Cheese Frosting: ½ cup butter, room temperature 1 cup cream cheese (one brick), room temperature 4½ cups confectioners' sugar** 1 tsp vanilla Extras: Batch of candied cranberries Enough unsweetened shredded coconut to cover your cake (probably between 1 and 2 cups.) Instructions *Use less confectioners' sugar for softer icing, but cream cheese frosting is notorious for "falling." Preheat oven to 325F. Grease and flour three 6-inch round cake pans (I only have two, so I had to reuse one.) Set aside. In the bowl of a stand mixer, add the oil, buttermilk, eggs, food colouring, vinegar, and vanilla. Mix until well combined. While that is mixing, sift together the flours, sugar, baking soda, salt, and cocoa powder into a large mixing bowl. Stir to combine. With the mixer on low, slowly add the flour mixture to the wet ingredients. Mix until just combined. Divide the batter as equally as possible between the 3 pans. Place into oven and bake for 25-30 minutes, or until toothpick comes out clean. Place the pans onto cooling racks. After 10-15 minutes, or when you can handle the pans without burning yourself, flip out the cakes and allow them to cool completely. Frosting: In the bowl of a stand mixer, add the cream cheese and butter. Beat until light and fluffy, a good 5 minutes. Add in the vanilla and mix until combined. Add in the confectioners' sugar, stopping at 4 cups to see how your consistency is. If you want a stiffer consistency, add more sugar until you reach your desired texture. Frost between layers and around cake (you do not have to be too precise as we are covering the cake in coconut. 3.2.2885

Instructions

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