This Christmas Coconut Cake with Sugared Berries is the perfect cake to make for your Christmas gatherings! It truly is a show stopper and will take center stage as “the” dessert to eat.
To be honest, I feel like I would be doing you all a disservice if I hadn’t shared this recipe, and the fun way I topped it (last year) for our Christmas Eve feast. You see, this Christmas Coconut Cake with sugared berries is a tried and true recipe from a dear friend. But let me go one step further – it’s from my dear friend’s Grandma! So you know it’s good!
It’s one of those recipes that the older it is – the better it is! Don’t you just love those recipes? That means, y’all can make this 1-2 days before your big event or Christmas gathering. I would bake the cake, assemble it, but garnish it the day of. For the sugared berry (and greenery) recipe, I used my friend, Kristen’s recipe. They came out perfect! Wouldn’t you agree?
To make the Christmas Coconut Cake with sugared berries follow these simple instructions:
Follow the directions on the back of a yellow cake mix box.
Bake in 2 round baking pans.
Cool.
Split the cakes into 4 layers.
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Filling:
2 cup of sugar
16 oz of sour cream
12 oz of coconut (save a small amount for top of the cake)
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Top:
8 oz of whip cream
sprinkle the handful of coconut on top of the cake for a light dusting “effect” of snow
Store up to 1-2 days in the fridge before serving. Remember the older it is, the better it is. The day you plan to serve your cake, garnish with the sugared berries and greenery using my friend Kristen’s recipe.
So for the record, you’re making a box cake mix, making the most simple coconut filling, and then topping this Christmas coconut cake with the most beautiful arrangement of sugared berries and greenery. It’s so easy, beautiful and delicious. I cannot wait to hear what you all think about this recipe. The best part, is no one will ever know just how simple it was to make. The sugared garnish puts this cake over the top for beauty and for all to enjoy.
