coconut cake with marshmellow frosting

coconut cake with marshmellow frosting

• 7.07.2020

I had the great honor recently to make a gender reveal cake. I spent a good amount of time thinking about this task. My primary goal was to make a delicious cake that didn't immediately reveal whether it would be blue or pink inside. I didn't want the recipient to know immediately once the knife hit the cake.

The end result was a funfetti coconut layer cake. I only made the middle layer blue so as to minimize the excessive amount of food coloring. The other special part of this cake was the marshmallow frosting. I have never made this before and will absolutely be making it again soon. The frosting was very easy to make provided you have a candy thermometer. This cake provided a great opportunity to baptize my offset frosting spatula. 

This cake is rather unique but really quite great. It's been about a month since I first made the cake so it is hard to remember exactly but it has a slightly different texture given it is dairy free and uses only egg whites. When combined with the marshmallow frosting it is really a home run. I made myself a little cake bite with the leftover trimmings and dear lord was that delicious.

coconut cake ingredients (from Baking A Moment)
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon kosher salt (scant)
13.66 fluid ounces coconut milk (1 can)*
1 cup oil (any neutral-flavored oil that is liquid at room temp will work)
2 egg whites (large)
1 1/2 teaspoons coconut extract

1. Preheat the oven to 325 degrees F, lightly mist three 6-inch diameter cake pans with non-stick spray, and line them with circles cut from parchment.
2. Place the flour, sugar, baking powder, and salt in a large mixing bowl, and whisk to combine.
3. Place the coconut milk, oil, egg whites, and coconut extract in another bowl, and whisk to combine.
4. Add the coconut milk mixture to the flour mixture, and whisk together until smooth.
5. Divide the batter equally between the 3 prepared pans, and bake the cakes until a toothpick inserted in the thickest part comes out clean (about 35 to 45 minutes).
6. Cool completely, then fill and frost the cake with marshmallow frosting and coat it with shredded coconut.

marshmallow frosting ingredients (from Baking A Moment)
5 egg whites, large
1/2 teaspoon cream of tartar
pinch of salt
2 cups sugar, divided
2 teaspoons vanilla extract
2/3 cup water

1. Place the egg whites, cream of tartar, and salt in a large mixing bowl and whip on medium speed until foamy.
2. While continuing to whip, add 1 cup of the sugar in a very slow and steady stream (about 1 teaspoon at a time).
3. Once the entire cup of sugar has been added, continue to whip until the meringue can hold stiff peaks.
4. Whip in the vanilla extract, and continue to stir the meringue on low speed while you prepare the hot sugar syrup.
5. Place the remaining 1 cup of sugar in a small pot, along with the water.
6. Place the pot over medium heat and cook until the syrup boils and reaches 235 degrees F.
7. In a very slow and steady stream, add the hot sugar syrup to the meringue, while continuing to whip on low speed.
8. When all the syrup has been added, turn the mixer up to high speed and whip until very stiff and glossy.