COCONUT MARSHMALLOW FROSTING RECIPES

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SOUTHERN LIVING COCONUT CAKE WITH MARSHMALLOW FROSTING ...



Southern Living Coconut Cake With Marshmallow Frosting ... image

This is such a heavenly cake!! I got it from a friend's Southern Living cookbook. It is a challenge dealing with the coconut, but well worth the effort!!!

Total Time 2 hours 30 minutes

Prep Time 2 hours

Cook Time 30 minutes

Yield 1 Cake

Number Of Ingredients 17

1 cup butter, softened
2 cups sugar
4 large eggs
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
2 tablespoons sugar
1/4 cup fresh coconut milk
2 -3 cups fresh coconut, shredded
1 1/2 cups sugar
1/2 cup water
4 egg whites
1/2 teaspoon salt
6 large marshmallows, cut into pieces

Steps:

  • Remove liquid from coconut and reserve.
  • Remove the"meat" of the coconut and shred.
  • Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups of sugar, beating well.
  • Add eggs, one at a time, beating until blended after each addition.
  • Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
  • Beat at low speed until blended after each addition.
  • Stir in flavorings and pour into 3 greased and floured 9" round cake pans.
  • Bake at 350°F for 20-25 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pans on wire racks.
  • Make frosting: Combine sugar and water in a heavy saucepan.
  • cook over medium heat stirring, constantly until mixture is clear.
  • Cook without stirring until syrup reaches the soft-ball stage or a candy thermometer reaches 240°F.
  • while syrup cooks beat egg whites at low speed with an electric mixer until foamy.
  • Add cream of tartar and salt; beat at medium speed until soft peaks form.
  • Increase to high speed and add hot syrup in a heavy stream.
  • Add marshmallows, a few pieces at a time.
  • Beat until stiff peaks form and frosting is thick enough to spread.
  • Combine 2 tbsp sugar and coconut milk.
  • Microwave on high for 30 seconds; stir until sugar dissolves.
  • Brush one cake layer with half of the coconut milk"syrup" leaving 1/2" margin around the edges.
  • Spread with 1/2 cup boiled frosting and sprinkle with1/2 cup of shredded coconut-- repeat with each layer.
  • Top with remaining cake layer.
  • Spread remaining frosting on top and sides of cake; sprinkle with remaining coconut.
  • Cover and chill.

Nutrition Facts : Calories 7048.4, FatContent 281.4, SaturatedFatContent 187.2, CholesterolContent 1266.2, SodiumContent 6549.6, CarbohydrateContent 1065.2, FiberContent 23.7, SugarContent 762.2, ProteinContent 92.2

GINGER-LIME COCONUT CAKE WITH MARSHMALLOW FROSTING RECIPE ...



Ginger-Lime Coconut Cake with Marshmallow Frosting Recipe ... image

A buttermilk layer cake is filled with ginger-scented lime curd, then finished with a sweet and fluffy frosting. Make the lime curd one to two days before assembling the cake.

Provided by EPICURIOUS.COM

Yield Makes 10 to 12 servings

Number Of Ingredients 23

3 large eggs
3 large egg yolks
1/2 cup sugar
1/2 cup fresh lime juice
1/4 cup grated lime peel (from about 12 limes)
1 tablespoon grated peeled fresh ginger
Pinch of salt
6 tablespoons (3/4 stick) unsalted butter, cut into pieces, room temperature
5 cups sifted cake flour (sifted, then measured)
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
3 cups sugar
8 large eggs
2 cups buttermilk, room temperature
Bamboo skewers
1 1/2 cups sugar
2 large egg whites
1/3 cup water
2 teaspoons light corn syrup
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 7-ounce package sweetened flaked coconut (about 3 cups)

Steps:

  • Whisk eggs, yolks, sugar, lime juice, lime peel, ginger, and salt in large metal bowl to blend. Place bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water); whisk constantly until curd thickens, about 8 minutes. Remove bowl from over simmering water; whisk butter into curd. Strain through fine strainer set over bowl; discard solids in strainer. Press plastic wrap directly onto surface of curd; chill overnight. (Curd can be made up to 2 days ahead. Keep refrigerated.)
  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat oven to 350°F. Butter four 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper rounds. Butter parchment; dust with flour. Sift flour, baking soda, and salt into large bowl. Using electric mixer, beat butter in another large bowl until smooth. Gradually add sugar and beat until very well blended, about 5 minutes. Beat in eggs 1 at a time, scraping down sides of bowl before each addition. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Divide batter equally among prepared cake pans.
  • Place 2 cake pans on top rack of oven and 2 pans on bottom rack; bake until golden and tester inserted into cake centers comes out clean, reversing pans after 15 minutes, about 30 minutes total. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks; peel off parchment paper. Turn cakes right side up on racks; cool cakes completely.
  • Place 1 cake layer on platter. Spread 1/3 of ginger-lime curd (about 1/2 cup) over, leaving 1/2-inch plain border around edge of cake. Repeat procedure on 2 more cake layers. Let each cake layer stand 10 minutes. Stack cake layers, curd side up. Top with fourth cake layer. Let cake stand at room temperature while preparing frosting. Insert 3 or 4 bamboo skewers from top to bottom into cake to hold stacked cake layers in place while frosting.
  • Whisk sugar, egg whites, 1/3 cup water, light corn syrup, and cream of tartar in large metal bowl to blend. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water). Using handheld electric mixer, beat on medium speed until mixture resembles soft marshmallow fluff, about 4 minutes. Increase mixer speed to high and beat until mixture is very thick, about 3 minutes longer. Remove bowl from over simmering water. Add vanilla extract and continue beating until marshmallow frosting is completely cool, about 5 minutes longer.
  • Spread marshmallow frosting thinly over top and sides of cake. Remove bamboo skewers. Press flaked coconut into marshmallow frosting on top and sides of cake. (Cake can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 2 hours before serving.)

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GINGER-LIME COCONUT CAKE WITH MARSHMALLOW FROSTING RECIPE ...
Ginger-Lime Coconut Cake with Marshmallow Frosting Recipe
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  • Spread marshmallow frosting thinly over top and sides of cake. Remove bamboo skewers. Press flaked coconut into marshmallow frosting on top and sides of cake. DO AHEAD Cake can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 2 hours before serving.
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These lemon bars are bright and refreshing with just enough sweetness, thanks to the pillowy marshmallow frosting and flaky coconut crust.
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Total Time 1 hours 15 minutes
Category baby shower, Barbeque, birthday, bridal shower, Easter, feed a crowd, Mother's Day, New Year's Eve, picnic, romantic meals, Summer, baking, dessert
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