Gingerbread Coconut Christmas Cake
This Gingerbread Coconut Christmas Cake is a delightful and impressive dessert that everybody will love, not to mention that is a perfect dessert for winter holidays. The cake consists of a gingerbread sponge cake at the bottom, followed by caramelized coconut and gingerbread cookie crunch and topped with a rich and smooth coconut mousse. Beautifully decorated with fresh rosemary, coconut truffles and homemade gingerbread cookies, this Gingerbread Coconut Christmas Cake really gets you into the winter holiday spirit.
#gingerbreadcoconutChristmascake #Christmascake #wintercake
To print the recipe check the full recipe on my blog:
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For homemade gingerbread cookies:
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Ingredients
Makes about 10-12 servings
Gingerbread Cake
1 large egg
2 tbsp (30g) sugar
2 tbsp (30g) dark brown sugar
3 tbsp (42g) vegetable oil
1 oz (30g) molasses
1 tsp (5ml) gold rum, optional
1/2 cup (60g) all-purpose flour
1/4 tsp (1g) salt
1/2 tsp (2g) baking powder
1/4 tsp (1g) baking soda
1/2 tsp (2g) ground ginger
1/2 tsp (2g) ground cinnamon
1/4 tsp (1g) ground nutmeg
1/8 tsp ground cloves
Gingerbread Coconut Crunch
Caramelized Coconut
1/2 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
1/4 tsp (1g) salt
1/3 cup (70g) sugar
1 1/2 cups (360g) whipping cream (35% fat), chilled
2 1/2 tsp (8g) gelatin powder
3 tbsp (45ml) cold water
For decoration:
Fresh rosemary
Gingerbread stars
Coconut truffles
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