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Gingerbread House Cake
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Coconut Gingerbread House Cake
Prep Time
2 hrs
Cook Time
30 mins
Total Time
2 hrs 30 mins
 
This show stopping cake will be the piece de resistance on your dessert table!
Course: Dessert
Cuisine: American
Keyword: Christmas Cake, coconut cake
Servings: 24
Author: Jackie
Ingredients
Cakes-
  • 3 cups cake flour
  • 1 ½ cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons salt
  • 1 ½ cups 3 sticks unsalted butter, softened
  • 4 large eggs
  • 1 ⅓ cup sour cream
  • 1 cup coconut milk canned
  • 2 teaspoons vanilla extract
  • 2 teaspoons coconut extract
Coconut Buttercream-
  • 2 cups 4 sticks unsalted butter, softened*
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • ¼ teaspoon salt
  • 8 cups powdered sugar
  • 4-5 tablespoons heavy cream or half-and-half
  • 3-4 cups grated coconut
  • 1 mini gingerbread house kit contains 4-6 house kits
  • Gingerbread cookies or trees
  • One 6-inch cake board
  • One 9-12 inch cake board
Instructions
  1. Preheat oven to 325 degrees. Butter and flour three 6-inch cake pans and two 9-inch cake pans.
  2. In a large bowl, or the bowl of your mixer, combine flours, sugar, baking powder and soda, and salt.
  3. Add butter and beat on low until mixture is sandy.
  4. Create a well in the center and add eggs, sour cream, coconut milk, and extracts.
  5. Mix on low speed for 2-3 minutes. Fold batter with a spatula to combine remaining ingredients if necessary.
  6. Evenly pour batter into cake pans and bake for 30-35 minutes or until a toothpick is inserted and comes out with a few moist crumbs.
  7. Cool cakes in pans for 10-15 minutes, then invert to remove cakes on a wire rack to cool completely.
For the Frosting-
  1. In the bowl of your mixer, cream the butter, extracts, and salt until smooth.
  2. Add the powdered sugar, 1 cup at a time. After each cup is incorporated, increase mixer speed for 15 seconds. Reduce the speed and continue adding the remaining powdered sugar. This will result in a lighter, fluffier frosting.
  3. Add the heavy cream until the frosting has reached the preferred consistency.
Assembly-
  1. Frost and layer the 6-inch and 9-inch cake on their cake boards. Sprinkle entire cake with grated coconut. Refrigerate cakes for 1 hour.
  2. Cut dowel rods to height of the 9-inch layer cake. Insert dowel rods into cake, about 1-½ in. from cake edge.* (For better instructions, please see the notes below.)
  3. Place the 6-inch cake in the center of the 9-inch layer cake.
  4. Garnish with decorated Gingerbread House cookies and trees.
Recipe Notes