French kitchen appliance brand, De Dietrich have teamed up with vegan blogger Holly Jade to create a coconut Christmas cake that will delight friends and family this Christmas.

Whether catering for certain dietary requirements or looking to serve up something alternative, Hollys whimsical all white cake with a coconut sponge, coconut buttercream and an iced gingerbread house will take centre stage on the day.

Made using the “Sponge” setting, the De Dietrich ovens unique technology enables anyone to emulate the precision and control of a professional chef.

 

 

 

 

Holly’s Coconut Cake Ingredients:

  • 480ml of dairy-free milk
  • 2 teaspoons of apple cider vinegar
  • 420g of self-raising flour
  • 480g of golden caster sugar
  • 50g of unsweetened desiccated coconut
  • 1 teaspoon of baking powder
  • 1 teaspoon of bicarbonate of soda
  • 120g of coconut oil (melted)

 

Holly’s Buttercream Ingredients:

  • 210g of dairy-free butter
  • 600g of icing sugar
  • 3 tablespoons of unsweetened desiccated coconut
  • 1/2 teaspoon of dairy-free milk

 

Additional Ingredients:

 

Method – The Sponge:

  • Preheat your oven to 180 degrees Celsius and line three 6 inch cake tins with grease-proof paper.
  • In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates vegan ‘buttermilk’.
  • In a large mixing bowl, sift the flour, sugar, desiccated coconut, baking powder and bicarbonate of soda. Mix well to combine.
  • Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.
  • Add the wet ingredients into the dry ingredients and mix.
  • Pour equal amounts of batter into the lined cake tins. Make sure to tap the tins on the worktop to remove any air bubbles.
  • Pop the cakes into the centre of the preheated oven and bake for around 28-30 minutes.
  • Check they are done buy testing with a knife or skewer and if comes out clean and they are springy to the touch, remove from the oven.Place the cakes on a cooling rack and allow to cool fully.
  • Once cool, pop them into a sealed container to keep them fresh before frosting.

 

Method – The Buttercream:

  • In a bowl/stand mixer, cream the butter on high then add in the icing sugar.
  • Add in the desiccated coconut and whip until light & fluffy.
  • Stack and fill the cake with the coconut buttercream, then crumb coat the whole cake with the buttercream and pop into the fridge to set. This will take around 1 hour.
  • To decorate, spread buttercream all over the cake to create a rough, textured effect.

 

Method – Royal Icing Trees:

  • Add the royal icing into a piping bag fitted with a small open star tip nozzle.
  • Pipe stars all over an ice cream cone then pop aside to set.
  • Decorate your cake with some of the trees and a gingerbread house cookie(optional)

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.

 

De Dietrich is available from all leading appliance retailers nationwide or dedietrich.co.uk