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Celebrate the season with this Gingerbread Coconut Cake, a perfect fusion of warm, spiced gingerbread and tropical coconut flavors. Each slice bursts with the comforting aromas of cinnamon, ginger, and nutmeg. It is complemented by a rich, moist texture that melts in your mouth. It’s the ideal centerpiece for holiday gatherings, offering both traditional holiday charm and a tropical twist.

This cake combines the soft, tender crumb of classic gingerbread with the subtle sweetness of coconut. Shredded coconut is folded into the batter. This adds delightful texture. A hint of molasses deepens the flavor. It gives the cake a beautiful, dark hue. Every bite is a balance of spice, sweetness, and coconutty goodness that will satisfy your holiday cravings.

This cake is topped with a light dusting of powdered sugar or a creamy coconut glaze. It not only tastes heavenly but also looks stunning on your festive table. It’s perfect for gifting, sharing with loved ones, or serving alongside a cup of hot cocoa or mulled wine. The Gingerbread Coconut Christmas Cake is a guaranteed crowd-pleaser and a seasonal favorite that evokes cozy, joyful moments.

Ingredients for Gingerbread Coconut Cake

Gingerbread Cake

Gingerbread Coconut Crunch

Caramelized Coconut
For crunch
Coconut Mousse
For decoration
  • fresh rosemary
  • gingerbread stars
  • coconut truffles

How to Make Gingerbread Coconut Cake for the Holidays

Prepare gingerbread sponge cake.
  1. Preheat the oven to 350F (180C). Grease a 8 inch (20cm) pan and line with parchment paper.
  2. In a medium bowl sift the flour with baking powder, ground ginger, cinnamon, cloves, nutmeg, baking soda and salt.
  3. In a large bowl mix egg with both sugars until creamy, foamy and light yellow colored.
  4. Add oil, molasses and gold rum and mix to combine.
  5. With the mixer on low, incorporate flour mixture. Pour the batter into the prepared pan.
  6. Bake at 350°F (180°C) for 10 – 12 minutes, until a toothpick inserted into the cake comes out clean
  7. Let cool completely.
Prepare the gingerbread coconut crunch.
  1. First caramelize the coconut.
  2. Add sugar and water in a medium pan over medium heat to caramelize shredded coconut. Stir the mixture until the sugar is completely dissolved and has a light caramel color. Add shredded coconut, stir continuously to prevent burning until golden brown, for no more than 1 minute. Remove from heat, transfer it to a bowl and set aside to cool.
  3. In a medium bowl combine cookie crumbs with caramelized coconut and crispy pearls if used. Melt chocolate and cream over bain-marie. Add melted chocolate to the cookie mixture and stir to combine.
  4. Place the sponge onto a serving platter, and place a ring around the cake and line with an acetate sheet.
  5. Spread the crunch on top of the sponge leaving an ¼ inch (6mm) border. Refrigerate until you prepare the coconut mousse.
Prepare the coconut mousse.
  1. Dissolve the gelatin powder in cold water and let it swell for about 5 to 10 minutes.
  2. In a small saucepan heat the coconut milk, coconut cream, sugar and salt. Heat until warm and sugar is dissolved. Do not boil.
  3. Add the bloomed gelatin into the warm coconut mixture and stir to dissolve. Let it cool to room temperature.
  4. In a large bowl whip cream until soft peaks form. Add coconut mixture and mix to combine.
  5. Pour the mousse over the sponge. Smooth the top.
  6. Refrigerate for at least 4-6 hours or overnight.
  7. Decorate the cake with coconut truffles, fresh rosemary and gingerbread cookies. Enjoy!
Gingerbread Coconut Cake

Serving Suggestions:

  • Classic Dusting:
    Simply dust the cake with powdered sugar for a snowy, festive look.
  • Coconut Glaze:
    Drizzle a light coconut glaze over the top to enhance the coconut flavor and add a glossy finish.
  • Whipped Cream or Mascarpone:
    Serve slices with a dollop of lightly sweetened whipped cream. You can also use mascarpone for a creamy contrast to the spiced cake.
  • With Ice Cream:
    Pair warm slices with vanilla, coconut, or gingerbread ice cream for a decadent dessert.
  • Festive Fruit Toppings:
    Garnish with fresh cranberries, pomegranate seeds, or sliced star fruit for a colorful holiday presentation.
  • Layered Cake Choice:
    Slice the cake horizontally. Spread coconut cream or cream cheese frosting between the layers. Enjoy a layered holiday treat.
  • Hot Beverages:
    Perfect with a cup of hot cocoa, mulled wine, spiced chai, or coffee for cozy holiday indulgence.

Notes & Tips: Gingerbread Coconut Cake to help readers bake it perfectly:

  • Room Temperature Ingredients:
    Make sure butter, eggs, and any dairy are at room temperature. This ensures a smoother batter. It also leads to even baking.
  • Spice Blend:
    Adjust the cinnamon, ginger, and nutmeg to your taste. For a stronger gingerbread flavor, add a pinch of ground cloves or allspice.
  • Coconut Choice:
    Use unsweetened shredded coconut for the batter. This helps balance sweetness. Use sweetened or toasted coconut for topping. This adds extra flavor and texture.
  • Molasses Tip:
    Molasses gives this cake its rich, deep flavor. Dark or black strap molasses works best, but light molasses can be used if you prefer a milder taste.
  • Moisture Matters:
    Don’t over bake. Insert a toothpick in the center; it should come out with a few moist crumbs, not completely dry. Over baking can dry out the coconut-rich batter.
  • Enhance the Flavor:
    Let the cake rest for a few hours or overnight before slicing. This allows the spices and coconut flavor to meld beautifully.
  • Optional Glaze:
    Drizzle with a simple coconut glaze or dust with powdered sugar for a festive finish. White chocolate ganache also works beautifully for a richer choice.
  • Storage:
    Keep the cake in an airtight container at room temperature. It will last for up to 3 days this way. Alternatively, refrigerate it for up to a week. Freeze slices for longer storage.

Frequently Asked Questions (FAQs)

1. Can I make this cake ahead of time?
Yes! This cake actually tastes better after sitting for a few hours or overnight. The spices and coconut flavors meld together over time. Keep it at room temperature in an airtight container for up to 3 days. Alternatively, refrigerate it for up to a week.

2. Can I use coconut milk instead of regular milk?
Absolutely. Coconut milk will enhance the coconut flavor and keep the cake moist. Use full-fat coconut milk for best results.

3. Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend. Make sure your blend includes xanthan gum or another binder to keep the cake’s structure.

4. How do I prevent the cake from drying out?
Do not over bake. Check with a toothpick inserted in the center; it should come out with a few moist crumbs. Also, using room temperature ingredients helps keep the batter smooth and the cake moist.

5. Can I add nuts or dried fruit?
Yes! Chopped pecans, walnuts, or dried cranberries pair beautifully with the gingerbread and coconut flavors. Fold them into the batter just before baking.

6. What’s the best way to serve this cake?
Serve it as is, dusted with powdered sugar, or drizzle with coconut glaze. It also pairs wonderfully with whipped cream, vanilla ice cream, or a cup of hot cocoa.

7. Can I freeze this cake?
Yes, wrap the cake tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Gingerbread Coconut Christmas Cake

Yield: 10-12
Prep Time: 15 minutes
Cook Time: 40 minutes
Chilling Time: 15 minutes
Total Time: 1 hour 10 minutes

Celebrate the season with this Gingerbread Coconut Christmas Cake, a perfect fusion of warm, spiced gingerbread and tropical coconut flavors. Each slice bursts with the comforting aromas of cinnamon, ginger, and nutmeg, complemented by a rich, moist texture that melts in your mouth. It’s the ideal centerpiece for holiday gatherings, offering both traditional holiday charm and a tropical twist.

Ingredients

Gingerbread Cake

Caramelized Coconut

  • ½ cup (35g) unsweetened shredded coconut
  • 2 tbsp (30g) sugar
  • 1 tbsp (15ml) water

For crunch

  • 2.5 oz (70g) gingerbread cookie crumbs
  • Caramelized coconut flakes
  • 2 tbsp (16g) Crispy pearls, optional
  • 4 oz (120g) white chocolate
  • 3 tbsp (45g) whipping cream

Coconut Mousse

  • 7 oz (200g) coconut milk
  • 7 oz (200g) coconut cream
  • ¼ tsp (1g) salt
  • ⅓ cup (70g) sugar
  • 1 ½ cups (360g) whipping cream (35% fat), chilled
  • 2 ½ tsp (8g) gelatin powder
  • 3 tbsp (45ml) cold water

For decoration

  • fresh rosemary
  • gingerbread stars
  • coconut truffles

Instructions

Prepare gingerbread sponge cake.

  1. Preheat the oven to 350F (180C). Grease a 8 inch (20cm) pan and line with parchment paper.
  2. In a medium bowl sift the flour with baking powder, ground ginger, cinnamon, cloves, nutmeg, baking soda and salt.
  3. In a large bowl mix egg with both sugars until creamy, foamy and light-yellow colored.
  4. Add oil, molasses and gold rum and mix to combine.
  5. With the mixer on low, incorporate flour mixture. Pour the batter into the prepared pan.
  6. Bake at 350°F (180°C) for 10 - 12 minutes, until a toothpick inserted into the cake comes out clean
  7. Let cool completely.

Prepare the gingerbread coconut crunch.

  1. First caramelize the coconut.
  2. Add sugar and water in a medium pan over medium heat to caramelize shredded coconut. Stir the mixture until the sugar is completely dissolved and has a light caramel color. Add shredded coconut, stir continuously to prevent burning until golden brown, for no more than 1 minute. Remove from heat, transfer it to a bowl and set aside to cool.
  3. In a medium bowl combine cookie crumbs with caramelized coconut and crispy pearls if used. Melt chocolate and cream over bain-marie. Add melted chocolate to the cookie mixture and stir to combine.
  4. Place the sponge onto a serving platter and place a ring around the cake and line with an acetate sheet.
  5. Spread the crunch on top of the sponge leaving an ¼ inch (6mm) border. Refrigerate until you prepare the coconut mousse.

Prepare the coconut mousse.

  1. Dissolve the gelatin powder in cold water and let it swell for about 5 to 10 minutes.
  2. In a small saucepan heat the coconut milk, coconut cream, sugar and salt. Heat until warm and sugar is dissolved. Do not boil.
  3. Add the bloomed gelatin into the warm coconut mixture and stir to dissolve. Let it cool to room temperature.
  4. In a large bowl whip cream until soft peaks form. Add coconut mixture and mix to combine.
  5. Pour the mousse over the sponge. Smooth the top.
  6. Refrigerate for at least 4-6 hours or overnight.
  7. Decorate the cake with coconut truffles, fresh rosemary and gingerbread cookies. Enjoy!

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Cuisine: American / Category: Cake