COCONUT SHEET CAKE WITH MARSHMALLOW-CREAM CHEESE FROSTING
When I'm looking for a cake with a casual and homey feel I always go for a sheet cake. I love this version because it's fluffy and sweet and full of natural coconut flavor. The coconut can be used raw or toasted, although I prefer the later because it contributes a deeper flavor to the finished cake.
Provided by Dan Langan
Categories dessert
Time 1h45m
Yield 12 to 15 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-by-2-inch cake pan with baking spray with flour. Line the cake pan with parchment paper and coat the parchment with the baking spray.
- Whisk the coconut milk, eggs, oil and vanilla together in a large measuring cup until smooth. In
- the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, chopped coconut, baking powder and salt. Mix on low for 30 seconds to combine.
- With the mixer still on low, begin adding the cubed butter and mix until no pieces of butter remain and the mixture looks like cornmeal, 2 to 3 minutes; it should hold together when squeezed.
- With the mixer still on low, add half of the liquid ingredients and mix to combine. Scrape the bowl and paddle with a rubber spatula. Increase the speed to medium and beat for 20 seconds. Reduce the speed to low and add the remaining liquids. Mix just until combined. Scrape the bowl and give the batter a few folds with your spatula.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 32 to 34 minutes. Cool the cake on a wire rack completely before frosting.
- For the marshmallow frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes. Scrape the bowl again and add the salt, vanilla and confectioners' sugar and mix on low until combined. Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Add the marshmallow creme and then mix on high speed for 1 minute.
- Spoon the frosting over the cooled cake and spread it evenly. Sprinkle with the flaked coconut and serve. Cover and refrigerate any leftovers for up to 2 days, making sure to bring the cake back to room temperature before enjoying.
SOUTHERN LIVING COCONUT CAKE WITH MARSHMALLOW FROSTING
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!!!
Provided by gingerkitten D
Categories Dessert
Time 2h30m
Yield 1 Cake
Number Of Ingredients 17
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.
COCONUT CAKE FROSTING(MARSHMALLOW FLUFF)**** RECIPE - (4.1/5)
Provided by Gigirox
Number Of Ingredients 9
Steps:
- 1. In medium-size bowl, mix powdered whites and 1/4 cup warm water; let stand 5 minutes to soften; lightly whisk to dissolve. 2. Add cream of tartar. Beat on medium-high speed until soft peaks form. 3. Gradually beat in sugar, 2 tablespoons at a time, until blended. Beat in salt. 4. Reduce speed to medium; beat in one third of marshmallow crème, then 1 tablespoon warm water. Beat in remaining marshmallow crème, then remaining warm water. 5. Beat in coconut extract; continue beating until frosting is good spreading consistency, adding 1 to 2 tablespoons more water if needed.
COCONUT CAKE FROSTING
This delicious coconut cake frosting recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 cake
Number Of Ingredients 5
Steps:
- Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy.
- With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes.
MARSHMALLOW BUTTERCREAM FROSTING
This extraordinarily silky version of buttercream gets its texture and soft sweetness from marshmallow creme and is one of the Betty Crocker™ Kitchen's favorite scratch frostings. Perfect for cakes, cupcakes, layer cakes-or sometimes sneaking a spoonful. We're pretty sure once you try it, you'll feel the same way!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread.
- Fills and frosts 1 (8-inch) two-layer cake.
Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 0 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 30 g, TransFat 1/2 g
COCONUT CAKE WITH MERINGUE FROSTING
This coconut cake with meringue frosting is as delicious as it is light and airy. The meringue frosting is a sweet treat in and of itself, and combining the coconut cake with the icing makes it even more delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch square cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-9-by-2-inch cake pans; line bottoms with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside.
- Whisk together flour, baking powder, and salt in a large bowl. Place shredded coconut in bowl of a food processor; pulse until finely chopped. Stir chopped coconut into flour mixture until combined; set aside.
- Beat together butter and sugar in bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 4 minutes, scraping down side of bowl as needed. Add whole eggs, egg whites, and vanilla; beat until fluffy and combined. With mixer on low, add flour mixture, alternating with coconut milk, beginning and ending with flour mixture, mixing well after each addition.
- Divide batter evenly between prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted into center comes out clean, about 45 to 50 minutes.
- Transfer pans to a wire rack to cool 30 minutes. Invert cakes onto rack; peel off parchment paper. Reinvert cakes and let them cool completely, top sides up, then wrap individually in plastic wrap. Transfer to freezer for 15 to 20 minutes.
- Using a serrated knife, trim tops of cake layers to make them level. Place one layer on a cake plate; spread top with 1 1/2 cups meringue. Top with remaining layer, cut side up. Using offset spatula, spread remaining frosting over entire cake, swirling to cover in a decorative fashion. Sprinkle entire cake with coconut curls, bending and curling as desired. Cake can be kept refrigerated, covered with a cake dome, up to 3 days.
CRANBERRY COCONUT CAKE WITH MARSHMALLOW CREAM FROSTING
Filled with a homemade cranberry curd and smothered with one of the fluffiest frostings you've ever had, this tall cake will make a memorable impression at any gathering. -Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 28
Steps:
- Grease and flour two 9-in. round baking pans; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the cream of coconut, lime juice and zest. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely., For the filling, in a large saucepan, combine cranberries and cranberry juice. Cook over medium heat until berries pop, about 12 minutes. Press cranberries through a food mill into a small bowl; discard seeds and pulp., In a small heavy saucepan over medium heat, combine cranberry mixture and sugar. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat., Stir a small amount of hot mixture into eggs and egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lime juice and zest. Cool to room temperature without stirring. Cover and refrigerate until chilled., In a large bowl, beat the cream cheese, marshmallow creme and butter until light and fluffy. Add confectioners' sugar; beat until smooth., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with remaining cake layer. Frost cake. Press toasted coconut over top and sides of cake. Garnish with cranberries if desired.
Nutrition Facts :
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