Snowy Coconut Loaf Cake Recipes

Steps:

• For the cake and filling: Coat a 12-cup Bundt pan with cooking spray. Prepare and bake the devil's food cake according to the package directions. Let cool completely.
• Combine the butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and heavy cream and beat until fluffy, about 3 minutes. Transfer the marshmallow mixture to a piping bag fitted with a long thin round tip.
• Flip the cake so it is flat-side up. Make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole. Flip the cake flat-side down onto a cake stand or serving platter.
• For the topping: Combine the coconut and confectioners' sugar in a large resealable plastic bag, seal and shake well. Dissolve 5 to 6 drops of food coloring in 2 tablespoons water in a small bowl. Drizzle the food coloring over the coconut and toss well, massaging the bag with your hands to evenly distribute the color.
• Combine the gelatin with 6 tablespoons water in a small bowl and set aside. Combine the granulated sugar, corn syrup, salt and 1/4 cup water in a medium saucepan and cook over medium heat until it reaches 235 to 240 degrees F (soft-ball stage) on a candy thermometer, 5 to 6 minutes. Remove from the heat.
• Pour the corn syrup mixture into the bowl of a stand mixer fitted with the whisk attachment, along with the vanilla and bloomed gelatin. Whip on high speed until thick and fluffy, about 6 minutes.
• Spread the marshmallow mixture all over the cake with a small offset spatula. Pat the coconut all over the cake. Let sit 30 minutes for the topping to set before serving.

Steps:

• Preheat oven to 325 degrees, with rack in lower third. Sift together flour and 1/2 cup sugar into a bowl. Sift again.
• Put egg whites in the bowl of an electric mixer; beat on medium speed until frothy. Add cream of tartar, lemon juice, salt, and extract; beat until soft peaks form. With mixer running, gradually add remaining cup sugar. Raise speed to medium-high; beat until stiff peaks form.
• Gently transfer egg-white mixture to a large, shallow bowl; sprinkle one-third of the flour mixture over top. Using a large whisk, gently fold flour mixture into batter. Sprinkle remaining flour mixture over whites in two batches; fold until combined (do not overmix). Transfer batter to a 10-inch tube pan with a removable bottom; run a knife through batter to eliminate air bubbles. Smooth top.
• Bake until a cake tester comes out clean and top is springy to the touch, 45 to 50 minutes. If pan has legs, invert and stand it on them. (Alternatively, invert pan over a narrow-necked heavy bottle.) Let cake cool completely, 1 1/2 to 2 hours.
• Run a knife around edges of cake; lift out of pan. Using a serrated knife, cut cake in half horizontally; place bottom on a serving platter. Spread 2 cups coconut cream on bottom layer; set other half on top, and coat with remaining coconut cream. Top cake with coconut. Refrigerate at least 1 hour and up to 3 hours.