Cranberry, Lemon, White Chocolate and Coconut Cake
This Cranberry, Lemon, White Chocolate and Coconut Cake takes minutes to prepare and is studded with tart, fresh cranberries. Lots of lemon zest brightens this moist cake and the white chocolate and coconut compliment the tartness beautifully. The hardest part is waiting for it to bake and, even more difficult, is having to resist having a second piece! It’ll be your new favourite when you’re craving something sweet!
Hi guys! How’s it going? How was your weekend? It was Thanksgiving in Canada two weeks from today. I took last week off from posting, but I’ve brought you something extra special today! More on that in a bit 😉 I just can’t believe Thanksgiving has come and gone already and I just know that after Halloween, it’ll be full-on advertising for the upcoming holidays. And you know what? I’ve actually started to do some shopping!! I figured I may as well get a head start on it. I don’t know about you, but I am not one for crowds. Put me in a mall swarming with people or in a line up with
people strangers closer than an arm’s length away from me and I’m uncomfortable. Not my jam. Not at all. Plus, I wanna start early so I can actually get to enjoy the season, especially in December when all the holiday movies are on, drive around and admire all the pretty lights and decorations and, most importantly, get ma bake on!! Woot woot! So many things, so little time. Do you have a plan for this upcoming holiday season or are ya gonna wing it?
So, let me tell you…this Cranberry, Lemon, White Chocolate and Coconut Cake is the cake that could not be blogged. ‘What?’ you say. ‘Well, duh, Dawn, it’s here now, so what do you call that?’ You see, I like you guys. And I like sharing tasty, delicious recipes with you. Share the food love, feel me? I’ve made this cake a bazillion times with dried cranberries….ok, not a bazillion ’cause if I did my butt would not fit into ma pants, but you get the drift…..and hubby loves it so much, he did not want me to share! Scandalous, right?? Well, this is a slight variation from the original version; in my original recipe, I use orange zest and dark chocolate instead of the lemon zest and white chocolate. Like I said, I’ve made both a bunch of times and both versions are absolutely wonderful! I simply could not resist sharing this Cranberry, Lemon, White Chocolate and Coconut Cake with you guys. I felt I couldn’t keep such a delicious recipe to myself; I’m just nice like that ?
A little while back, I shared a delicious little recipe – a Sweet-n-Tart Cranberry Smoothie. To me, cranberries are a fall thing. When I tried ’em in a smoothie, I was in cranberry love if there is such a thing<—–if not, it is now, k?? I thought this cake would even be better with fresh cranberries. I gave it a go and there’s no looking back! Now, don’t get me wrong, dried cranberries work wicked here too, but the fresh ones just add that extra tart factor, ya know?
Loads of lemon zest adds so much flavour too and just brightens this moist cake. To balance out the tart factor of the cranberries and the fresh lemon zest, there are chunks of white chocolate dancing about the cake, as well as shredded coconut (in addition to coconut oil instead of butter). I just roughly chopped the chocolate ’cause you wanna know it’s there when you bite into it. I’ve tried many variations of quantities of coconut oil and sugar and what’s used here is the perfect amount, but I may be a little biased 😉
After this beauty is finished baking, please have the patience to wait for it to cool in the pan for a bit. Patience is something I
often sometimes lack. I was going to share this cake with you guys before now, but I had an incident; I took the cake out of the oven and didn’t wait long enough. And ya know what happened? I’m sure you can pretty much figure it out. All excited, I dumped the cake onto the cooling rack and, surprise surprise, half of the cake was left in the bundt pan? Well, you can understand my frustration, I bet. I could have taken the whole thing and tossed it out the window. However, after a few choice words, I calmed down and did what any reasonable person would do – I scraped the whole lot of it into a bowl and hubby and I ate it anyway. Suddenly, the cake became a ‘crumble’, if you will ? Now, here we are a couple of weeks or so later (& armed with a new fall themed bundt pan), I have attempted it again and it was a success, if I do say so myself?
So, my friends, get your cake on and get baking. You’re gonna love this one! It’s truly a favourite in our home and I’m sure it will be in yours too. Love to hear if you try it!
Until next time, take care and chit chat again soon 🙂
P.S. If you think that this Cranberry, Lemon, White Chocolate and Coconut Cake will make your belly happy too, please be sure to hit that little PIN button down below to save for later. Many thanks, you guys! XO
Cranberry, Lemon, White Chocolate & Coconut Cake
- 1.5 cup all purpose flour
- 2 tsp baking powder
- 2 lemons -zest only
- 1/2 cup shredded sweetened coconut
- 1/2 tsp salt
- 2 cups fresh cranberries -or dried
- 9 oz white chocolate -roughly, chopped
- 1 package light cream cheese -softened
- 3/4 cup coconut oil
- 1.25 cup sugar
- 1.5 tsp vanilla extract
- 1 tsp coconut extract
- 3 eggs -I used XL
- Pam Baking spray -for greasing pan
- In a bowl, combine flour, baking powder, lemon zest, shredded coconut, salt, cranberries and chocolate. Lay to one side for later. Spray bundt pan with Pam. Preheat oven to 325F.
- In stand mixer, mix cream cheese and coconut until smooth and creamy, about 3-4 minutes.
- Add sugar to cream cheese mixture and blend until combined, about 1-2 minutes.
- Add vanilla & coconut extract to mixture and blend about 30 seconds or so.
- Add eggs (one at a time) to mixture, blending each until just combined.
- Add flour mixture to cream cheese mixture, blending until just combined, about 1-2 minutes.
- Pour mixture into prepared pan. Bake about 60 minutes, or until wooden skewer comes out clean. Allow to cool in pan for about 30-40 minutes before removing to cool completely on wire rack. Enjoy!