By Two weeks until Christmas and I have done all my shopping online again, mostly because I am still cautious about crowds, but also because I have gotten good at knowing what people want without having to browse. Gloria: new house slippers, a good wool throw for the chair she sits in, the good loose tea from the shop in Montgomery. James: a new mystery novel from his favorite series, a pair of warm socks in his exact size, the historical map of Prattville from the 1890s that I found framed at an antique shop online. DeAnna: a good knife, because she mentioned wanting to cook more and I believe in starting with the right equipment.
The daycare holiday show was Thursday. The toddlers sang their song in front of approximately sixty parents and grandparents and did it with great seriousness and moderate accuracy and the room was completely undone with love. One set of grandparents drove from Georgia for it. When I tell people what I do for work they sometimes seem to think it is a waiting period before something more serious. It is not. This is it. This is the serious thing.
I made the Yule log cake Sunday at Gloria's and it has now officially become the thing I do every December. Same recipe, same chocolate ganache bark, same espresso cream filling. This year I added a dusting of edible gold powder because I found it at the craft store and could not resist. Gloria said it looks expensive. I said it is approximately four dollars worth of gold. She said well, it looks like more.
The Yule log is my December anchor, but when I want something to set alongside it — something that carries the same festive spirit without asking quite as much of me — this cranberry coconut cake is exactly where I land. After a Sunday spent at Gloria’s kitchen dusting edible gold onto chocolate ganache bark, I wanted a recipe I could share here that captures that same feeling: a little effort, a little beauty, and the kind of result that makes someone say “it looks expensive” when it really just looks like love. The tart cranberry and the sweet marshmallow cream together remind me of the best parts of the holiday season — bright and warm at the same time.
Cranberry Coconut Cake with Marshmallow Cream Frosting
Prep Time: 30 min | Cook Time: 35 min | Total Time: 1 hr 25 min (includes cooling) | Servings: 12
Ingredients
- For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 tsp coconut extract
- 1 cup full-fat coconut milk, well shaken
- 1 1/2 cups fresh or frozen cranberries, roughly chopped
- 1 cup sweetened shredded coconut, toasted
- For the cranberry filling:
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 2 tbsp water
- 1 tsp orange zest
- For the marshmallow cream frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 1 jar (7 oz) marshmallow cream (marshmallow fluff)
- 2 1/2 cups powdered sugar, sifted
- 1 tsp pure vanilla extract
- 2–3 tbsp heavy cream, as needed
- To finish:
- 1 cup sweetened shredded coconut, toasted, for garnish
- 1/2 cup fresh or sugared cranberries, for garnish
Instructions
- Make the cranberry filling. Combine cranberries, sugar, water, and orange zest in a small saucepan over medium heat. Cook, stirring occasionally, until cranberries burst and the mixture thickens to a jam-like consistency, about 10–12 minutes. Transfer to a bowl and refrigerate until completely cool.
- Prepare the pans. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper. Grease the parchment and dust lightly with flour.
- Mix the dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar. In a large bowl using a hand or stand mixer, beat the softened butter and granulated sugar on medium-high speed until pale and fluffy, about 4–5 minutes. Scrape down the sides as needed.
- Add eggs and extracts. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
- Alternate dry ingredients and coconut milk. With the mixer on low, add the flour mixture in three additions, alternating with the coconut milk in two additions (beginning and ending with flour). Mix just until combined — do not overmix.
- Fold in cranberries and coconut. Using a rubber spatula, gently fold in the chopped cranberries and toasted shredded coconut.
- Bake the layers. Divide the batter evenly among the three prepared pans and smooth the tops. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean and the edges pull slightly from the pan. Cool in pans for 10 minutes, then turn out onto wire racks and cool completely.
- Make the marshmallow cream frosting. Beat the softened butter on medium-high speed until light and smooth, about 3 minutes. Add the marshmallow cream and beat until fully incorporated. Reduce speed to low and gradually add the sifted powdered sugar, then the vanilla. Add heavy cream one tablespoon at a time until the frosting is spreadable and fluffy.
- Assemble the cake. Place one cake layer on a serving plate or cake stand. Spread a thin layer of marshmallow cream frosting over the top, then spoon half of the cooled cranberry filling over the frosting, leaving a 1/2-inch border at the edge. Repeat with the second layer. Place the third layer on top.
- Frost and decorate. Apply a thin crumb coat of frosting over the entire cake and refrigerate for 20 minutes to set. Apply a final generous layer of marshmallow cream frosting. Press toasted coconut onto the sides and top of the cake. Arrange sugared or fresh cranberries on top to garnish. Serve at room temperature.
Nutrition (per serving)
Calories: 610 | Protein: 5g | Fat: 31g | Carbs: 80g | Fiber: 2g | Sodium: 210mg