Southern Living Coconut Cake with Marshmallow Frosting
Dive into pure Southern decadence with this heavenly Southern Living Coconut Cake with Marshmallow Frosting. This show-stopping dessert features moist, fluffy cake layers infused with sweetened shredded coconut and a hint of vanilla for a perfectly balanced flavor. Topped with an ethereal marshmallow frosting made from whipped egg whites and a touch of gelatin, this cake offers a light yet luscious finish. Each layer is generously frosted and coated with more coconut, creating a stunningly elegant presentation. Perfect for holidays, celebrations, or anytime you want to impress your guests, this classic Southern recipe is a must-try for coconut lovers. With its tender texture, sweet simplicity, and irresistible frosting, this coconut cake is sure to become your new favorite indulgence!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2.5 cups Granulated sugar
- 6 large Eggs
- 3 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 2 teaspoons Vanilla extract
- 2.5 cups Sweetened shredded coconut
- 1 packet Unflavored gelatin
- 0.25 cup Cold water
- 2 cups Granulated sugar (for frosting)
- 0.5 cup Light corn syrup
- 4 large Egg whites
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper for easier removal.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined.
Stir in the vanilla extract and 2 cups of shredded coconut. Do not overmix.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting, dissolve the gelatin in cold water and let it sit for 5 minutes.
In a small saucepan, combine 2 cups of granulated sugar, corn syrup, and 1/4 cup of water. Cook over medium heat, stirring, until the sugar dissolves. Bring to a boil and continue cooking without stirring until the mixture reaches 240°F (115°C) on a candy thermometer.
While the syrup is heating, beat the egg whites in a stand mixer fitted with a whisk attachment until soft peaks form.
Once the syrup reaches the desired temperature, slowly pour it into the egg whites in a thin stream while beating continuously on medium speed.
Add the dissolved gelatin to the mixture and continue beating until stiff, glossy peaks form. Stir in the vanilla extract.
To assemble the cake, place one cake layer on a serving plate. Spread a generous amount of frosting over the top, then sprinkle with a bit of the remaining shredded coconut.
Repeat the process with the second and third layers, frosting the sides of the cake as well. Press the remaining coconut gently onto the top and sides of the cake.
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set. Serve and enjoy!
Nutrition Facts
Calories |
8505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.9 g | 374% | |
| Saturated Fat | 188.5 g | 943% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1662 mg | 554% | |
| Sodium | 3825 mg | 166% | |
| Total Carbohydrate | 1408.3 g | 512% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 1080.1 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 614 mg | 47% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 1764 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
