For years, I diligently stirred, baked, fed and then marzipanned and iced a traditional Christmas cake for the family, each year. And then I realised I was the only one eating it. And so I changed tradition, at least in our family. Each year, I make a very untraditional cake, but one that still appeals to the Christmas spirit (often literally; they usually end up laced with booze).
This year, it was the turn of Nigella's Coconut Cake (How to be a Domestic Goddess, page 23).
I made the cake the day before Christmas Eve, so we had something to leave out for Santa on the big night. It was really simple. You just soak some desiccated coconut in some boiling water and stir this into a standard vanilla cake batter. After it's baked and cooled, it's cut in half (I used one large tin rather than two small sandwich tins) and then spread with a buttercream icing laced with Malibu and with toasted desiccated coconut stirred into it. After it's pressed together, you whip up some runny-ish Royal icing (made with yet more Malibu) and drizzle it over the top, so the white icing falls down the sides, a bit like snow.