Food & Photo
With a white chocolate–cream cheese frosting and sugar-cookie angel accents, this deliciously divine take on a classic coconut cake is sure to have your whole crowd singing “Joy to the World”
Active time: 40 min Total time: 1½ hrs Serves: 12
- 1 pkg. (15.25 oz.) classic white cake mix
- 2 (8 oz.) pkgs. cream cheese, at room temp.
- ½ cup powdered sugar
- 2 (4 oz.) bars white chocolate, melted
- 4 cups shredded coconut
- 1 pkg. (16.5 oz.) refrigerated sugar-cookie dough
- ½ cup flour
- 10 red hard candies, like Jolly Rancher, crushed
- 1 oz. white icing pen, like Wilton
- Large sugar pearls, like Wilton
Step 1: Heat oven to 350°F. Prepare cake mix as package directs. Divide batter evenly among 3 greased and lined 9"round cake pans. Bake 10 min. Let cool.
Step 2: With mixer on medium speed, beat cream cheese and sugar 2 min. Add chocolate; beat 1 min. Spread first cake layer with ¾ cup frosting. Top with second layer; spread with ¾ cup frosting. Add third cake layer. Frost top and sides of cake with remaining frosting; press coconut into frosting.
Step 3: Heat oven to 350ºF. With electric mixer on medium speed, mix cookie dough and flour 1 min. On lightly floured work surface, roll out dough to ¼" thickness. Using 3" and 1½" angel cookie cutters, cut out 3 large and 12 small angels. Arrange on baking sheets lined with parchment.
Step 4: Using 1" heart cutter, cut hearts from center of 3" cookies; fill with candy. Bake small angels 5 min. and large angels 8 min. or until golden brown. Cool completely. Decorate with icing pen as desired. Place large angels on top of cake. Arrange small angels around bottom of cake separated by sugar pearls.