Coconut Cake with Marshmallow Frosting
Adapted from Sky High: Irresistable Triple-Layer Cakes
- 7 large egg whites
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 4 1/2 cups of cake flour
- 3 1/2 cups sugar
- 2 tablespoons + 1 teaspoon baking powder
- 1/2 teaspoon of salt
- 1 1/2 cups butter, softened
- 1 1/2 cup unsweetened coconut milk
Preheat oven to 350°F. Prepare three round 8-inch by greasing, lining with parchment paper, and flouring. (If you don’t have 3 pans, don’t worry, neither do I. Divide batter into equal thirds, using a scale if you have one, and bake in shifts).
Combine the dry ingredients in stand mixer on low speed. Add the butter and coconut milk and beat just to combine. Increase the speed to medium and beat about 2 minutes, until light and fluffy. Add the egg mixture a small amount at a time and continue beating for another minute.
- 4 egg whites
- 1 cup sugar
- 1/2 cup corn syrup
- pinch of salt
Fill the bottom pan of a double boiler with water. If you don’t have a double boiler, fit a metal bowl over a medium saucepan (use the metal bowl of a stand mixer if you have one). Bring water to a simmer.
In the bowl, whisk the egg whites, sugar, corn syrup, and salt until well combined. Place the bowl over the simmering water and continue to lightly whisk until the sugar has dissolved and the mixture is hot (about 130°F).
Pour mixture into the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until big and fluffy and cooled, about 5 minutes. Use frosting within 20 minutes or so, before it sets.
- about 3 cups large coconut flakes, toasted, for garnish
Toast coconut: Spread coconut on a baking sheet. Place in 300 degree oven for about 15 minutes or until nicely browned, stirring every few minutes to prevent burning.
Level cake layers with a sharp knife if needed. Cover first layer with about 1/4 of the frosting. Stack next layer on top and cover with another 1/4 of the frosting. Top with third layer. Create a crumb coat if desired, or just frost entire cake in one thick layer with remaining frosting. Gently press toasted coconut up the sides and on the top.
Photos by Adam Findley