Toasted Coconut Marshmallow Cake
Indulge in the tropical elegance of this Toasted Coconut Marshmallow Cake, a show-stopping dessert that combines the light, airy texture of whipped egg-white cake layers with the sweet creaminess of marshmallow frosting. Accented by golden, aromatic toasted coconut, this recipe strikes the perfect balance between decadent and refreshing. With hints of vanilla and a melt-in-your-mouth marshmallow coating, every bite is a delightful journey of flavor and texture. Whether you're hosting a celebration or simply craving a unique treat, this coconut cake is guaranteed to impress. Ready in just over an hour and serving up to 12, it’s the ultimate centerpiece for your dessert table.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 1 cup Whole milk
- 2 teaspoons Vanilla extract
- 4 Egg whites (room temperature)
- 2 cups Shredded coconut (unsweetened)
- 7 ounces Marshmallow fluff
- 2 cups Powdered sugar
- 0.25 cups Heavy cream
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add in the softened butter, milk, and vanilla extract. Using a hand mixer, beat the mixture on low speed until just combined, then increase to medium and beat for 2 minutes until smooth.
In a separate, clean bowl, whip the egg whites using a hand or stand mixer until stiff peaks form.
Gently fold the whipped egg whites into the batter in three additions, ensuring they are fully incorporated without deflating the batter.
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes bake, spread the shredded coconut evenly onto a baking sheet. Toast in the oven for 5–7 minutes, stirring halfway through, until the coconut is golden brown. Set aside to cool.
Once the cakes are done, cool them in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
To prepare the frosting, beat the marshmallow fluff, powdered sugar, and heavy cream together in a mixing bowl until light, fluffy, and smooth.
Place one cake layer on a serving plate. Spread a layer of marshmallow frosting over the top, then add the second cake layer. Frost the top and sides generously with remaining frosting.
Press the toasted coconut gently onto the frosted sides and top of the cake, ensuring an even coating.
Chill the cake for at least 30 minutes before serving to allow the frosting to set. Serve at room temperature and enjoy!
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 65.4 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 153 mg | 3% | |
*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.
