Coconut Cream Cake with Marshmallow Frosting

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Last week we received an invitations to attend a music video party.  We were among the first to watch a not yet released song from a new artist that is a good friend of our boys.  Chris is such a talented young man and the video was Awesome and a first for us. So yesterday we had the pleasure of  not only attending but, I was also ask to bring a sweet treat.  It was an honor to be invited. We also had a chance to visit with Chris’s family whom we hadn’t seen in a while.  Win Win.  I loved hanging out and catching up. The food part is always a treat for me as well.  When everyone brings food  it great to try the different dishes and get new ideas.  The VIDEO party  was great so best of luck Chis and thanks for the invite I know you’ll go far.

This is one of my favorite cakes to take to any gathering.  It’s always well received and I have passed along the recipe  many times.  The quick easy prep and delicious out come make it  a great for anyone in a pinch.   I added a marshmallow frosting to give it a lite touch and kiddos love that.  Who wouldn’t love marsh mallows!  I think the coconut milk gives the crumb  a delicateness and you can taste the creamy coconut flavor come through.

I could grab a fork and just dive in it’s that good!!  I glad I left the rest of the cake a our friend house or I would have been tempted to eat about half of it.  No Kidding!!

For the marshmallow fluff I use the Swiss method so it will be safe for all to eat because the eggs are heated to 160°.  The Swiss Method may sound fancy but it’s really not.  You just us the bowl of your mixer and set it over a pan of slowly simmering water.  Now using a whisk and a thermometer whisk the egg whites and sugar while they heat.  This take about 8 to 10 minutes to reach the temp.  So if your thermometer is the kind you can clip to the side of the bowl the great if not just check the temp when the egg whites start to look a little fluffy and creamy .

Coconut Cream Cake
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

This cake is light and delicious it only takes about 20 minutes to put together and will be well received at any gathering!

• 1/2 cup (1 sticks) butter at room temperature
• 1 can coconut milk
• 2 cups All-Purpose flour
• 2 cups white granulated sugar
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 teaspoon baking soda
• 1 teaspoon salt

For the Cake:
Preheat the oven to 375
Spray a 15 x 10 x 1 inches half sheet tray with cooking oil and set aside.
In the bowl of a mixer add butter and whip until creamy then add the sugar and extracts and cream together. Add flour, baking soda, baking powder and salt mix for 1 minute. Add eggs one at a time mix for 1 minute. Evenly pour the batter into the greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 375 degrees F. for 20-22 minutes or until golden brown. Cool for about 20 minutes.

Coconut Toasting:

  • 1 cup coconut  you can use the sweeten or the un-sweeten depending on your sweet tooth.
  • Toasting the coconut is simple just place it on a cookie sheet or cake pan and place it in the already warm over for about 5 to 10 minutes depending on how dark you like it toasted
  • When the coconut is at the desired color of toasting remove from oven an set aside to cool

For Frosting:
Did I mention it marsh mallow fluff frosting!
• 2 Egg whites
• ½ cup white sugar
• ¼ teaspoon cream of tartar
• 1 teaspoon coconut extract

Medium pan with about an inch of water slowly simmering set a bowl either the one for your stand mixer or one that can sit over the pan of water.  Your trying to achieve a double broiler method.  Add your egg whites, sugar and cream of tartar to the mixing bowl.  You’ll want to whisk the egg white mixture so the whites don’t cook heating until the thermometer reaches 160°F.  This takes about 8 to 10 minutes. When the egg whites reach the 160° mark remove from heat and attach to mixer stand add the coconut extract.  With the whisk attachment whip until they are fully fluffed about 2 to 3 Minutes is about all it takes..  Now your ready to frost the cake sprinkle with the toasted coconut or leave it as it is. Now you can enjoy a nice big slice or half a cake it’s soooo good.

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The egg whites at 120 degrees.

Using this method will insure that the egg whites are heated to a safe temperature and will not bother anyone who eat the marshmallow fluff.   Unlike regular meringue that can be unsafe for little ones and people with compromised immune. This also allow you to keep the marshmallow fluff in refrigerator the for about month.

A sheet cake serves about 25 people depending on the size you slice it.



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