White Christmas Sparkle Cake | Coconut Cranberry Bake

There’s something almost magical about this White Christmas Sparkle Cake, with its golden edges and soft bubbling of sweet coconut and white chocolate. In my very first test, the berries sank, so I tweaked the flour ratio and voilà—those jewel-like cranberries stayed suspended in each bite. The glossy surface crackles slightly as it cools, and when you press in, you’ll feel a tender crumb with a slight bounce. After three rounds of tasting, I learned just how to coax out that nutty toasted scent from the walnuts.

Why You’ll Love White Christmas Sparkle Cake

• A tender, snowy-hued crumb spiked with chewy cranberries and coconut.
• White chocolate pockets that melt on your tongue, offering contrasts of cool sweet and warm cake.
• A festive, fragrant steam of vanilla and toasted nuts that greets every guest.
• Inspired by classic European holiday breads, this bundt-style cake is a nostalgic centerpiece.

A Little Background

This recipe first caught my eye on a chilly December afternoon. I remember the kitchen filling with fragrant steam as the cranberries and coconut released a warm, nutty aroma. On my second attempt, I discovered that chilling the batter for ten minutes made the coconut and nut shreds stay aloft. Each testing round felt like unwrapping a gift—full of surprises in flavor and texture.

Key Ingredients for White Christmas Sparkle Cake

• Unsalted butter: Provides richness and a tender crumb; room temperature for easy creaming.
• Granulated sugar: Balances the sweet-tart berries; swap half for light brown sugar for a deeper caramel note.
• All-purpose flour: The structure base; sifted if you prefer an extra light texture.
• White chocolate chips: Melt-in-your-mouth pockets of sweetness; use mini chips to distribute evenly.
• Sweetened shredded coconut: Adds chew and a snowy look; lightly toast for extra nuttiness.
• Chopped dried cranberries: Jewel-like bursts of tartness; if too tart, soak briefly in warm water and drain.

How to Make White Christmas Sparkle Cake

1. Preheat oven to 350°F. Grease and flour one 9.5-inch bundt pan.
2. In a medium bowl whisk together 2 cups all-purpose flour, 2 teaspoons baking powder and ½ teaspoon salt.
3. In a large bowl cream 1 cup (2 sticks) butter and 1¼ cups sugar until light and fluffy, about 3 minutes.
4. Add 2 large eggs, one at a time, beating well after each addition, then stir in 1 teaspoon vanilla.
5. Mix in half of the flour mixture, followed by ½ cup whole milk, then the rest of the flour, mixing until just combined.
6. Fold in 1 cup white chocolate chips, 1 cup sweetened shredded coconut, 1 cup chopped dried cranberries and 1 cup chopped walnuts.
7. Pour batter into prepared pan and smooth the top.
8. Bake until a tester inserted into the center comes out clean, about 55 to 65 minutes.
9. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar if desired.

Pro Tips & Troubleshooting

• When I tried adding the berries dry, they sank—lightly coating them in flour first keeps them suspended.
• If the top browns too quickly, tent with foil halfway through baking to avoid over-dark spots.
• Swap walnuts for pecans and add a pinch of ground cinnamon for a spiced holiday twist.
• To halve the recipe, use a 5-cup bundt pan and reduce baking time to 40–50 minutes, checking doneness early.

Storage & Make-Ahead Guide

Store cooled slices in an airtight container at room temperature for up to 3 days. For longer keeping, refrigerate up to 5 days or freeze wrapped in plastic and foil for up to 3 months. Thaw overnight in the fridge or gently warm slices in a 300°F oven for 5–7 minutes. Always keep the cake covered once fully cooled to prevent drying and bacterial growth.

Serving Suggestions

Serve slices with a dollop of whipped cream spiked with peppermint extract, or alongside a mug of spiced hot cocoa. For extra sparkle, drizzle warm white chocolate ganache over each wedge and scatter pomegranate arils on top for pop of color.

Frequently Asked Questions

• Can I make White Christmas Sparkle Cake ahead of time? Yes! Bake a day ahead, wrap tightly, and store at room temperature; the flavors deepen overnight.
• What can I substitute for white chocolate chips? Chopped white chocolate bars work just as well; finely chopping helps them distribute evenly.
• How do I store leftover cake? Keep in an airtight container, room temp for 3 days or in the fridge up to 5 days.
• Can I freeze this Christmas cake? Absolutely—freeze individual slices for quick treats or the whole bundt for up to 3 months.
• Why did my cake sink in the middle? Overmixing introduces too much air; mix just until ingredients are combined for a stable rise.
• Can I use a loaf pan instead of a bundt pan? Yes, bake in a greased 9×5-inch loaf pan for 55–60 minutes, checking doneness early.

Final Thoughts

This White Christmas Sparkle Cake has earned its spot on my holiday table—it’s tender, festive and full of nostalgic winter flavors. My favorite way? Warm a slice just slightly, then top it with a spoonful of vanilla ice cream as it melts into those white chocolate pockets. I can’t wait to see how your own batch turns out—please share your sparkly slices and festive tweaks!

More Recipes You’ll Love

• Christmas Gooey Butter Cookies: A Sweet Tradition – another festive bake with a buttery, melt-in-your-mouth texture perfect alongside your White Christmas Sparkle Cake
• Cranberry Cream Cheese Crescent Bites – handheld treats featuring tart cranberries and creamy cheese echoing the flavors of your holiday cake
• 5-Ingredient Cranberry Sauce – add vibrant tartness as a topping or side for your White Christmas Sparkle Cake
• White Chocolate Blueberry Cheesecake Cupcakes – mini marvels with sweet white chocolate and berries, mirroring the flavor profile of your festive bundt cake