Southern Living Coconut Cake With Marshmallow Frosting

Recipe by gingerkitten D
READY IN: 2hrs 30mins
YIELD: 1 Cake




  • 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.