Chocolate Coconut Winter Wonderland Cake

December 13, 2016


Quick and Easy Cake Recipe

What's the best way to impress guests this holiday season? With an epic Winter Wonderland Cake of course! They won't be able to stop talking about this decadent chocolate cake, piled high with coconut buttercream and topped off with the most adorable Pocky Sprinkle Tree Forest.

Extra Moist Coconut Cake with Buttercream Frosting

Basically, this is perfect dessert for entertaining this winter. The cake itself is an easy one-bowl chocolate cake that is almost impossible to screw up. It also so moist you can make it a few days in advance and keep in it in the fridge until a few hours before you are ready to serve it.

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But my favorite part about this cake is definitely the Pocky Sprinkle Tree Forest. A couple months ago I made a Cookies and Cream Pocky Cake that I loved so much, I started looking for other ways to incorporate them into my baking. This was the result. I went with a pastel color palate (because pastels make me happy), but you can also use a more traditional green if you want.

Decorating a Winter Holiday Cake

Once you are done decorating your forest, the extra Pocky Sticks can double as treats for the kids and drink stirrers for the adults! It's a win win!

Soft and Chewy Chocolate Coconut Cake with Coconut Buttercream Frosting Finished Chocolate Cake With Full Decoration

This post was sponsored by Pocky and the recipe is adapted from here



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Chocolate Coconut Winter Wonderland Cake


Chocolate Coconut Winter Wonderland Cake | Sprinkles For Breakfast

Ingredients

Topping

  • Shredded coconut
  • 1 package Original Pocky Sticks
  • Melting chocolate
  • Chocolate Coloring
  • Sprinkles
  • Small round piping tip (I used Ateco #4)

Chocolate Cake

  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup coffee
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract

Coconut Buttercream

  • 1 1/2 cups sugar
  • 6 egg whites
  • 1 1/2 cups unsalted butter
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup Pocky Sticks, chopped
  • 2/3 cups coconut milk

Directions

For the topping:
  1. Prepare a piping bag with a small round tip and a piece of parchment paper lined with Pocky Sticks.

  2. In a microwave bowl, melt chocolate in 30 second intervals. Use chocolate coloring to change the color of the chocolate to desired color.

  3. Place chocolate in piping bag and pipe lines back and forth over pocky stick. Start small on the top and then get larger as you go down the stick.

  4. Immediately add sprinkles.

  5. Set trees aside to dry.

For the cake:
  1. Preheat the oven to 350°F, prepare two 8" cake pans with non-stick cooking spray and parchment rounds.

  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.

  3. On low speed add eggs, buttermilk, coffee, oil and vanilla.

  4. Once everything is combined beat on medium speed for 1 minute.

  5. Divide batter between two pans and bake for 25-30 minutes, or until wooden toothpick inserted in center comes out clean.

  6. Transfer pans to wire rack and let cool completely.

For the buttercream:
  1. Put sugar and egg whites in the top of a double boiler or a heatproof bowl over a pan of simmering water. Whisk every 15-30 seconds until it is warm to the touch in the center (about 5-8 minutes).

  2. Using a stand mixer with a whisk attachment, pour heated mixture into mixing bowl. Turn the mixer on medium-high and mix for 5 minutes. The mixture will become thick, glossy and pure white.

  3. Turn speed to high and mix until the sides of the bowl are cool. (about 3-5 minutes)

  4. Once the sugar mixture is cool, put mixture on low speed and gradually add butter. Turn back to high speed. The mixture will look curdled at first, but it will eventually whip into a buttercream consistency.

  5. Once it looks like buttercream, turn the speed back to medium and add extract, salt and coconut milk. Whip for about 2-4 minutes until everything is incorporated.

Assembly

  1. Once cakes are cool, take them out of the pans. Place one layer onto a cake plate. Using an offset spatula, spread 1 cup of frosting on the cake. Add ¾ cup of chopped Pocky Sticks.

  2. Turn the second layer upside down (so the bottom is face up) and gently place it on top of the first layer.

  3. Use the remaining frosting to frost the rest of the cake. Start with a generous amount on the top and work your way to the sides.

  4. Once cake is frosted, cover with shredded coconut.

  5. Arrange trees on top as desired.

*1 9" cake


Here are some of the ingredients used in this recipe

Original Pocky Sticks Ateco #4Pocky Sticks




Comments (4)




Shenny

12/07/17 09:58 PM

Just made this and it's the most delicious chocolate coconut cake I've tasted! Next time I will try to cut back on the sugar and see how it comes out.


Lindsay Nathanson

12/10/17 04:35 PM

Im so glad you liked it! Let me know how it goes if you try it with less sugar!


Shahanas

11/06/17 09:20 AM

Superb


Lindsay Nathanson

11/06/17 12:57 PM

Thank you!


Shea

10/10/17 09:45 AM

I recognize this chocolate cake recipe as the one I've used for years from Ina Garten, Beatty's Chocolate Cake. It is a famous recipe, but shouldn't your source be sited.


Lindsay Nathanson

10/10/17 11:46 AM

Hi Shea - Thanks for pointing that out. I was unaware of the similarities. I got this recipe years ago from a family friend. She told me it was her recipe - but maybe she got it from Ina!


Lee Ann

12/15/16 05:43 PM

Okay, those P.ocky stick trees have to be THE cutest thing ever!! I can see some holiday "baking" in my near future. Thanks for the great idea!

Lee Ann


Lindsay Nathanson

12/15/16 05:57 PM

You are welcome! You will have to send me a picture if you do make them!



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