Try this homemade Birch De Noel recipe the whole family will love. Made with fresh coconut, eggs, sugar and cocoa pwdr. Easy step-by-step instructions i…
This Birch De Noel relies on simple, everyday ingredients such as x fresh coconut, lrg large eggs separated, sugar and cocoa pwdr. It comes together quickly and makes 4 servings, at about 3787 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.
Updated Jun 30, 2026
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* Note: To make sugared rosemary sprigs, brush washed sprigs with a glaze of one egg white from a large egg thinned with a Tbsp.
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of water, then coat in superfine sugar, and let dry.
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Heat oven to 350 degrees.
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Wrap coconut in a kitchen towel, and place in oven for 20 min.
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Remove from oven, and place on a work surface.
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Reduce oven to 250 degrees.
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Tap coconut with a hammer till it cracks in several places; break it into pcs.
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The white flesh should be slightly pulling away from the hard shell.
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Separate it, keeping pcs of coconut as large as possible.
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Using a vegetable peeler, shave the largest pcs of coconut into long curls, and place on a baking sheet in oven.
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Bake for 15 to 20 min, till just dry.
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Grate the smaller pcs on the small holes of a box grater.
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You will need about 1/2 c. grated coconut for the cake filling.
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Heat oven to 400 degrees.
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Line a 12- by 17-inch jellyroll pan with parchment paper, and set aside.
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In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high speed till pale yellow, 4 to 5 min.
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Transfer to a medium bowl, and set aside.
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Wash and dry mixer bowl.
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Place egg whites in bowl of electric mixer fitted with the whisk attachment.
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Beat on medium speed till soft peaks form, 1 to 2 min.
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Increase speed to medium-high, and add in sugar gradually, whipping till stiff peaks form.
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Transfer egg-white mix to a large bowl.
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Using a rubber spatula, fold egg-yolk mix into egg-white mix.
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Sift cocoa pwdr and flour over top, and gently mix in.
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Pour batter into prepared pan, and smooth top with an offset spatula.
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Bake till cake springs back when touched, 9 to 10 min.
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Remove pan from oven, and immediately turn cake out onto a wire rack lined with parchment paper.
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Peel parchment paper from top of cake, and cold completely.
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Make the White Chocolate Mousse: Dissolve gelatin in 1/4 c. cool water, and set aside for 5 min.
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Place chocolate in the bowl of a food processor, and pulse till very finely minced.
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Prepare an ice-water bath; set aside.
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Place 3/4 c. cream in a small saucepan, and bring just to a boil over medium-high heat.
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Add in gelatin, and stir for 30 seconds to dissolve completely.
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Pour into food processor with the motor running, and process till chocolate mix is smooth.
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Transfer to a medium bowl and place over ice water bath.
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Refrigeratetill mix is thick sufficient to fall from a spoon in ribbons.
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Whip remaining 1 3/4 c. heavy cream to soft peaks.
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Fold into chocolate mix.
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If not using immediately, chill in an airtight container.
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(Makes 5 1/2 c.)
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Place a clean kitchen towel on work surface.
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Transfer cake on parchment paper to towel.
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Using a pastry brush, coat cake with rum.
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Using an offset spatula, spread white-chocolate mousse over cake.
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Sprinkle with 1/2 c. freshly grated coconut.
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With a short end of cake facing you, roll carefully into a roulade.
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Wrap in a kitchen towel, and secure with clothespins or possibly large metal binder clips to hold the roll in a tight round shape.
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Place on a baking sheet, and chill till hard, at least 2 hrs.
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For the Snowy Chocolate Truffles: Heat oven to 350 degrees.
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Place almonds, if using, on a baking sheet, and toast till fragrant, about 10 min.
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Set aside to cold.
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Use a serrated knife to finely chop chocolate.
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Place in a heat-proof bowl; set aside.
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In a small saucepan, bring cream to a boil.
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Pour directly over minced chocolate, stirring to fully incorporate.
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Let sit for 10 min.
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Stir till completely smooth.
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Allow to cold for 20 min.
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Stir in almonds, if using, and place in the refrigerator till set.
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Use a melon baller or possibly 1 1/4-inch ice-cream scoop to portion out chocolate.
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Roll the mix between palms to create 1-inch truffles.
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Chill till ready to serve.
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Coat with confectioners' sugar before serving.
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For the Meringue Mushrooms: Make the Swiss Meringue: Fill a medium saucepan one-quarter full with water.
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Set over medium heat; bring water to a simmer.
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In the bowl of an electric mixer, combine egg whites, sugar, and cream of tartar; place over saucepan.
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Whisk constantly till sugar is dissolved and whites are hot to the touch, about 3 min.
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Rub mix between fingers to test.
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Transfer bowl to mixer stand, and whip, starting on low speed and gradually increasing to high, till meringue is cold and stiff, glossy peaks form, about 10 min.
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Add in vanilla; mix till combined.
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Use immediately.
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(Makes 4 c.)
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Heat oven to 200 degrees.
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Place Swiss meringue in an 18-inch pastry bag fitted with a large 3/4-inch round tip.
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Line two baking sheets with parchment paper.
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Pipe meringue, forming domes 1 to 2 inches in diameter.
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Pipe a stem shape for each dome.
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Bake for 1 hour; reduce heat to 175 degrees, and continue baking till meringues are completely dry to the touch but not browned, 45 to 60 min more.
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Fill a medium saucepan one-quarter full with water.
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Set over medium heat, and bring to a simmer.
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Place bittersweet chocolate in a heat-proof bowl, and set over simmering water.
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Turn off heat; stir chocolate occasionally till completely melted.
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Using an offset spatula, spread bottoms of domed meringues with chocolate; let sit at room temperature.
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Place white chocolate in a heat-proof bowl, and set oversimmering water.
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Turn off heat; stir chocolate occasionally till completely melted.
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Allow to cold slightly.
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To create mushroom gills, spread white chocolate over dark chocolate; use a toothpick to create lines from the center of the cap's underside to the edges.
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Let set in a cold, dry place.
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Poke a small hole in the center of each mushroom cap using a paring knife.
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Dip the pointed end of each of the mushroom stems in melted white chocolate, and insert into hole in center of cap.
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Allow to set.
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Meringue mushrooms should be kept in an airtight container in a cold, dry place.
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For the Seven Minute Frosting: In a small heavy saucepan, combine 3/4 c. sugar, the corn syrup, and 2 Tbsp.
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water.
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Heat over medium heat, stirring occasionally, till the sugar has dissolved.
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Rub a bit between your fingers to make sure there is no graininess.
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Raise heat to bring to a boil.
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Don't stir anymore.
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Boil, washing down sides of pan with a pastry brush dipped in cool water from time to time to prevent the sugar from crystallizing, till a candy thermometer registers 230 degrees, about 5 min.
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(Depending on the humidity, this can take anywhere from 4 to 10 min.)
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Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed till soft peaks form, about 2 1/2 min.
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Gradually add in the remaining 2 Tbsp.
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sugar.
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Remove the syrup from the heat when the temperature reaches 230 degrees (it will keep rising as pan is removed from heat).
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Pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg-white mix, with the mixer on medium-low speed.
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Beat the frosting on medium speed till it is cold, 5 - 10 min.
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The frosting should be thick and shiny.
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Use immediately.
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This cake frosting is named for the length of time it must be beaten in the final stage.
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Have the cake you are going to frost already prepared before making this frosting; it must be spread on while the beaten egg whites and sugar are still pliable; once frosted, the cake may sit out for several hrs before being served.
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Don't chill.
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Remove cake roll from refrigerator, and unwrap.
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Using a serrated knife, trim the ends of the roll, cutting on the bias.
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Choose the more presentable end, and place it, cut-side up, on the log, forming a branch.
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If you like, use the other cut end for a second branch.
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Transfer the log to a serving platter.
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Slide 5-inch strips of parchment paper under the log to protect the tray while decorating.
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Coat with seven-minute frosting using an offset spatula.
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Remove parchment pcs.
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Decorate with meringue mushrooms, Snowy Chocolate Truffles, coconut shavings, and rosemary sprigs.
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This recipe yields 1 ten-by-five-inch log.
* Per serving · 4 servings · Values may vary.
Tips for the best results
- Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
- Taste as you go and adjust the seasoning before serving.
- Avoid overcrowding the pan — cook in batches if needed for the best texture.
- Let the dish rest for a few minutes before serving so the flavors settle.
- Store leftovers in an airtight container in the fridge and enjoy within a few days.
Variations & substitutions
- Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
- Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
- A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
- Coconut cream is a reliable plant-based alternative to dairy cream.
No specific allergen information. Please check the ingredient list for possible allergens.
My Personal Notes
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 22 ingredients. The key ingredients include: 1 x fresh coconut, 6 lrg Large eggs separated, 3/4 c. sugar, 1/4 c. cocoa pwdr, and more.
Yes, Birch De Noel Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.