Christmas Tree Cake

This is the cutest winter cake I have ever made. I just love the Christmas Trees covered in snow! This flavor also tastes just like Christmas, it's a spiced cake with coconut buttercream and coconut. It may sound weird at first, but I promise you will love it if you try it! It's so easy to make and it will be an adorable dessert for any Christmas party. 

Christmas Tree Cake

Makes 3 Layer 6-inch Cake


1 stick (113 grams) organic salted butter, softened

170 grams (1 cup plus 3 tablespoons) organic coconut sugar

2 teaspoons organic vanilla extract

1 teaspoon organic cinnamon

1 teaspoon organic cloves

2 organic large eggs

1/2 cup organic milk

170 grams (1 cup plus 3 tablespoons) all natural cake flour

1 teaspoon baking powder

1/2 teaspoon fine sea salt


2 sticks (226 grams) organic salted butter, softened

454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted

2 teaspoons organic coconut extract

1 tablespoon organic coconut milk


5-6 organic strawberries

5-6 organic pretzel sticks

5 ounces (scant 1 cup) finely chopped organic white chocolate

India Tree Nature Colors green sugar

India Tree Nature's Colors green sprinkles

India Tree Nature's Colors white sprinkles

100 grams (1 1/3 cups) organic fine shredded coconut

Method Preheat oven to 350°F. 

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut sugar, vanilla extract, cinnamon and cloves. Mix until all ingredients are combined.

Add the eggs and mix just slightly.

In a separate bowl, add the cake flour, baking powder and sea salt and whisk together.

Add the cake flour mixture and milk to the mixing bowl. Mix on low until combined and you have a smooth cake batter.

Line three 6-inch cake rounds with parchment paper and pour batter evenly into each pan, about 220 grams each.

Bake for 20 minutes, or until a wooden pick inserted in center comes out clean.

Once cakes have cooled, you can place them in the freezer to make it easier to remove the cakes.

In the bowl of a stand mixer fitted with the paddle attachment, start the frosting. Add the butter, powdered sugar, coconut extract and coconut milk. Mix on low until all ingredients are combined then speed up mixer to high for 1 minute or until light and fluffy. 

Remove cakes from the cake pans. Place the first cake layer on either your parchment paper, spinner or cake stand. Place a generous amount of frosting on the first layer and spread evenly.

Sprinkle fine shredded coconut on top of that first layer, then top with the second layer of cake and repeat this process. 

Crumb coat your cake, and if you want to put it the fridge or freezer for about 5 to 10 minutes it will help it set up faster.

Frost the outside of your cake and then cover the entire outside with the rest of the fine shredded coconut.

Wash the strawberries and cut off the stems. Make sure to dry them really well with a paper towel so they are not wet.

In a double boiler, melt the white chocolate.

While the chocolate is melting, stick the pretzel sticks into the bottom part of the strawberries.

Pour sprinkles and sugar into three small bowls and set aside.

Once the white chocolate has melted, dip a strawberry into the white chocolate and coat it completely so you don't see any red. Dip it into either of the sprinkles and then stick it directly onto the cake.

Repeat with the remaining strawberries. If you have smaller strawberries you might want to do more than 5 trees, mine were medium/large size so I thought it looked better with a little less. 

Store in a cake dome for up to 3 days.

Gluten Free - Replace the all natural cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.

High Altitude - Bake at 350°F for 17 minutes, or until a wooden pick inserted in center comes out clean.

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