This festive Mirro Christmas Tree Cake recipe was originally designed for use with Mirro’s signature tree-shaped pans. A light and fluffy vanilla cake with a hint of lemon is topped with tinted coconut and decorated with candies, evoking the charm of a decorated Christmas tree. Perfect for holiday gatherings, this cake is both a nostalgic nod to mid-century baking and a creative centerpiece for your dessert table.
Ingredients
- ½ cup shortening
- 1 ½ cups sugar
- 3 cups cake flour (sifted )
- 3 tsp baking powder
- ½ tsp salt
- 1 cup milk
- ½ tsp lemon extract
- 4 egg whites (stiffly beaten)
- 3 drops vegetable coloring (green )
- 2 tbsp water
- 1 cup coconut (shredded, divided)
- Candied cherries and assorted candies (for decorating)
- Your favorite frosting (for decorating)
Instructions
Step 1: Cream Base
- Cream the shortening until light.
- Add sugar slowly and continue creaming.
Step 2: Combine Dry & Wet Ingredients
- Sift together the flour, baking powder, and salt.
- Alternately add sifted dry ingredients and milk to the creamed mixture.
- Stir in the lemon extract. Beat well after each addition.
Step 3: Incorporate Egg Whites
- Fold in stiffly beaten egg whites gently.
Step 4: Bake
- Pour batter into two greased and floured MIRRO tree pans.
- Bake at 350°F for 25–30 minutes or until done.
Step 5: Tint Coconut
- Tint shredded coconut by mixing 3 drops of green vegetable coloring with 2 tablespoons of water.
- Soak the coconut briefly, then spread it on a paper towel to dry.
Step 6: Decorate
- Frost the cooled cake with your favorite frosting.
- Sprinkle with the tinted green coconut to simulate pine needles.
- Use darker-tinted coconut for branches if desired.
- Decorate with candied cherries and other candies to resemble ornaments.
Tips
- Add almond extract instead of lemon for a classic vintage bakery flavor.
- Tint the batter lightly green for a more dramatic “tree” effect.
- Substitute butter for shortening for richer taste (will change texture slightly).
- Add finely chopped maraschino cherries for color speckles inside the cake.
- Toast part of the coconut for a more textured tree trunk decoration.
- Use buttercream, cream cheese frosting, or a simple glaze, any works well.
- Add miniature chocolate chips as “ornaments.”
- For a snowy look, skip green dye and coat with white coconut only.
- Double the recipe for a larger tree mold or bundt pan.
Nutrition
Calories: 327kcalCarbohydrates: 50gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 3mgSodium: 147mgPotassium: 105mgFiber: 1gSugar: 27gVitamin A: 34IUVitamin C: 0.2mgCalcium: 91mgIron: 1mg
Tried this recipe?Let us know how it was!