Cranberry Coconut Cake with Marshmallow Cream Frosting

Name: Cranberry Coconut Cake with Marshmallow Cream Frosting
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 118 milliliters butter, softened; 237 milliliters buttermilk; 473 milliliters flaked coconut, toasted; 710 milliliters confectioners sugar; 16 servings Fresh cranberries, optional; 118 milliliters cranberry juice; 227 grams package cream cheese, softened; 241 grams can cream of coconut; 3 egg yolks; 3 eggs; 710 milliliters all-purpose flour; 2 Tbsps lime juice; 2 teaspoons grated lime peel; 237 milliliters marshmallow creme; 0 teaspoons salt; 296 milliliters sugar

Cranberry Coconut Cake with Marshmallow Cream Frosting is a dessert that serves 16. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 530 calories, 6g of protein, and 22g of fat. It is perfect for Mother's Day. Head to the store and pick up cranberries, cream of coconut, egg yolks, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 35 minutes. If you like this recipe, take a look at these similar recipes: Coconut Layer Cake with Marshmallow Frosting, Ginger-Lime Coconut Cake with Marshmallow Frosting, and Easy Lemon Cake with Marshmallow Frosting + Toasted Coconut.

Instructions

Grease and flour two 9-in. round baking pans; set aside.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Pan

In a large bowl, cream butter and sugar until light and fluffy.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Add egg yolks, one at a time, beating well after each addition. Beat in the cream of coconut, lime juice and peel.

Ingredients you will need

Cream Of Coconut

Lime Juice

Egg Yolk

Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut.

Ingredients you will need

Baking Soda

Buttermilk

Coconut

All Purpose Flour

Salt

In a small bowl, beat egg whites until stiff peaks form; fold into batter.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Transfer to prepared pans.

Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.

Equipment you will use

Toothpicks

Oven

Cool for 10 minutes before removing from pans to wire racks to cool completely.

For the filling, in a large saucepan, combine cranberries and cranberry juice. Cook over medium heat until berries pop, about 12 minutes. Press cranberries through a food mill into a small bowl; discard seeds and pulp.

Ingredients you will need

Cranberry Juice

Cranberries

Berries

Seeds

Pop

Equipment you will use

Sauce Pan

Bowl

In a small heavy saucepan over medium heat, combine cranberry mixture and sugar. Bring to a boil; cook and stir for 1 minute or until thickened.

Ingredients you will need

Cranberries

Sugar

Equipment you will use

Sauce Pan

Remove from the heat.

Stir a small amount of hot mixture into eggs and egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Ingredients you will need

Egg Yolk

Egg

Equipment you will use

Frying Pan

Remove from the heat. Stir in butter. Gently stir in lime juice and peel. Cool to room temperature without stirring. Cover and refrigerate until chilled.

Ingredients you will need

Lime Juice

Butter

In a large bowl, beat the cream cheese, marshmallow cream and butter until light and fluffy.

Ingredients you will need

Marshmallow Cream

Cream Cheese

Butter

Equipment you will use

Bowl

Add confectioners' sugar; beat until smooth.

Ingredients you will need

Powdered Sugar

Cut each cake horizontally into two layers.

Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with remaining cake layer. Frost cake. Press toasted coconut over top and sides of cake.

Ingredients you will need

Coconut

Garnish with cranberries if desired.

Ingredients you will need

Cranberries

Equipment

Ingredients

Servings:

2teaspoons

baking powder 1teaspoons

baking soda 118milliliters

butter, softened 237milliliters

buttermilk 473milliliters

flaked coconut, toasted 710milliliters

confectioners' sugar 16servings

Fresh cranberries, optional 118milliliters

cranberry juice 227grams

package cream cheese, softened 241grams

can cream of coconut 3

egg yolks 3

eggs 710milliliters

all-purpose flour 2Tbsps

lime juice 2teaspoons

grated lime peel 237milliliters

marshmallow creme 0teaspoons

salt 296milliliters

sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Coconut Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.