Coconut cream filling with added goodness; premium chocolate sponge cake; double-chocolate frosting with bonus.
Decadence without flour.
What's not to like?
Recipes for the cake elements posted in partes tres.
In this cake, I used just over 2 cups coconut cream, and added to the whipped coconut cream for filling, in these amounts:
1 Tablespoon finely grated fresh ginger
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon powdered vanilla
1 teaspoon cocoa powder
3 Tablespoons orange liqueur
I topped the cake with a sprinkling of ultrafine granulated sugar for the snow, and tossed in a few candied cranberries...the flavor combination of the orangey chocolatey cake and the sweet-tart berries is amazing!
Update, December 2014: this year, I traded up, for the filling. I went from a simple whipped coconut cream to a white chocolate/coconut cream/orange liqueur mousse. It held its form better in the center of the cake, and ended up with a not-too-sweet, well-balanced finish.
The rest of the process remained the same.
It was still a big hit.