Santa Cake

Santa Claus is comin’ to town!

Here’s a whimsical Christmas cake that’s sure to please all Santa and coconut lovers alike.   

I can’t resist coconut the more the better for me.

Sweet, chewy, bursting with flavor…

I’ve loved it as long as I can remember.

the more the better for me!

I made this cake and FILLED it with creamy coconut custard.

When I decided how to decorate this cake,

I just knew it had to be full of delicious coconut flavor.

Now if you happen to be someone who doesn’t like coconut… simple use white sprinkles for decorating the cake and use vanilla to flavor the cake. You could make the cake chocolate if that’s your favorite. Place icing to fill in between the cake layers and I’m sure it will be just as cute.

Bake a 13×9 cake, cut it in half.Grab some cardboard and cut to pieces the size of the cake, this will make it easy to stack the cakes if you are going to freeze the cake before decorating, that’s what I do. It helps keep the cakes firm and the frosting glides on easier when the cake is cold.

Grab some cardboard and cut to pieces the size of the cake, this will make it easy to stack the cakes if you are going to freeze the cake before decorating, that’s what I do. I freeze them overnight if I have the time, or for at least an hour to get them to firm up so the cakes are firm without crumbling into the frosting as I spread the frosting.

Use a bit of frosting to pipe on one portion of cake, creating a damn for the coconut custard filling. If you don’t want to use coconut custard filling, simple slather on some frosting, any flavor you like.

Put the cake back in the fridge for 10 minutes to firm up the crumb coat.

Then spread some frosting all over the cake, how much will depend on how thick you want the frosting to be. I went with a thin coat of frosting if you LOVE frosting go ahead and pile it on.

When you get to the top, have everything ready.You’ll want to have a few pieces of wax paper ready to hide the areas you don’t want certain color sprinkles to go into.

You’ll want to have pieces of wax paper ready to hide the areas you don’t want certain color sprinkles to go into and to wrap around the outside of the cake.

Press the sprinkles down into the cake by placing a piece of wax paper over the top of the cake and press lightly with your hands.

lay wax paper over the sprinkle covered area then place the black sprinkles for the belt.

After the top of the cake is done, pipe a square for the belt.

Place the silver sprinkles on the newly piped square alternatively,  you can use yellow or gold sprinkles.

Tweezers are great to have around to grab any stray sprinkles that go where you don’t want them.

How can you not smile when you see this and remember all those early childhood memories of waiting up for Santa on Christmas Eve and all the good things to come the next day.This cake is made in a 9×13 pan, it’s easy to prepare.  The vanilla cake is cut in half and stacked, with the coconut custard filling in between.

Cuteness aside – and it is pretty cute – I’m loving the taste.

Come on, for a coconut lover, you can’t get better than this!

Cake decorating supplies:

buttercream frosting
sweetened coconut
red sprinkles
black sprinkles
silver sprinkles
cardboard wrapped in plastic wrap
wax paper
13×9 cake, and filling

This is the WHITE CAKE recipe I used to make this cake, I baked it in a 13×9 pan at 350 degrees for 40 minutes, and you’ll find the buttercream frosting recipe I used as well on that post.

Print Recipe

Coconut Custard Recipe

Author: Diane Schmidt - createdbydiane.com

Ingredients

• 6 oz coconut cream
• 2 egg yolks
• 1/4 cup sugar
• 1/4 cup milk
• 1-1/2 tablespoon cornstarch
• 1/2 teaspoon vanilla extract
• 1 teaspoon coconut extract or bake emulsion
• 1 tablespoon butter

Instructions

• In a medium saucepan whisk coconut cream, egg yolks, sugar, milk, and cornstarch.
• Over medium heat whisk and heat until it boils, add in extracts and butter and mix well.
• Allow mixture to cool and then refrigerate for a few hours, it will thicken