Coconut and Pecan Christmas Cake

    55 minutes

    White chocolate, coconut and pecans make the cake so delicious! Bake it this Christmas to impress your family!

    24 people made this

    Serves: 10 

    • 1/2 cup (125ml) water
    • 125g white cooking chocolate buttons
    • 250g butter or margarine, softened
    • 400g sugar
    • 4 eggs, separated
    • 1 tablespoon vanilla essence
    • 2 1/4 cups (300g) plain flour
    • 1 teaspoon bicarb soda
    • 1 cup (250ml) buttermilk
    • 75g flaked coconut
    • 100g chopped pecans
    • ICING
    • 1 cup (250g) cream cheese, softened
    • 120g butter or margarine, softened
    • 1 teaspoon vanilla essence
    • 450g icing sugar
    • 1 tablespoon milk

    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. In a saucepan, bring the water to a boil. Remove from the heat; stir in chocolate buttons until melted. Cool for 20 minutes.
    2. Meanwhile, in a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla. Combine flour and bicarb soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans.
    3. Beat egg whites until stiff peaks form; fold into the batter. Pour into three greased and floured 20cm square baking trays. Bake at 180 degrees C for 25-30 minutes or until cake tests done. Cool in trays 10 minutes; remove to wire rack to cool completely.
    4. Combine icing ingredients in a mixing bowl; beat well. Ice tops of two layers; stack on serving plate with plain layer on top. Ice top and sides of cake.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (14)


    Well, "WOW" was definitely the reaction I got from this cake! It's an absolutely delicious white chocolate cake! It's definitely moist from the buttermilk and amount of eggs. It's also very, very dense and sweet so you really will want to cut this into small pieces. The coconut and pecans almost make this a white German chocolate cake. I left one layer white and dyed one layer green and one layer red to get a really nice "Christmas" effect. As for the frosting, I had to play with it a bit. The cream cheese was a bit of overkill so I wanted to lessen that plus once it was mixed it was a little runny. Also, if you use butter you aren't going to get a nice white frosting which is what you really want for this cake. So, after having used butter and CLEAR vanilla extract I had to add additional confectioners' sugar and 1/2 cup of plain shortening. I whipped it up and that did the trick. I garnished the caked with some additional coconut dyed with red and green food coloring - almost too pretty to eat!  -  21 Dec 2010  (Review from Allrecipes USA and Canada)


    Great cake. Used it for a wedding cake and people raved about it. Since I was using it for a large group of people, I omitted the coconut and pecans and it still turned out wonderful.  -  06 Jul 2009  (Review from Allrecipes USA and Canada)


    This cake is FANTASTIC. It's reminds me of carrot cake -- but without the spices. The other reviewer described it as dense. Well, it's as dense as carrot cake can be, but it's not a BAD dense. It's actually pretty fluffy and light. I made it in 3 circle pans (I don't even OWN that many square pans). Not sure why it's called Christmas cake -- I made it in July. Maybe it's someone's Christmas tradition... Anyhow. The frosting is AMAZING. I got absolute RAVE reviews from everyone that ate it!  -  17 Jul 2008  (Review from Allrecipes USA and Canada)