Name: Cranberry Coconut Cake with Marshmallow Cream Frosting
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 1-1/2 cups butter, softened -; 2 cups sugar -; 5 large eggs, separated -; 1 can (8-1/2 ounces) cream of coconut -; 1/4 cup lime juice -; 3 teaspoons grated lime zest -; 3 cups all-purpose flour -; 1-1/2 teaspoons baking powder -; 1/2 teaspoon baking soda -; 1/4 teaspoon salt -; 1 cup buttermilk -; 3/4 cup sweetened shredded coconut -; Filling: -; 5 cups fresh or frozen cranberries, thawed -; 1/2 cup cranberry juice -; 1-1/4 cups sugar -; 3 large eggs -; 3 large egg yolks -; 1/4 cup butter, cubed -; 2 tablespoons lime juice -; 1-1/2 teaspoons grated lime zest -; Frosting: -; 1 package (8 ounces) cream cheese, softened -; 1 cup marshmallow creme -; 1/2 cup butter, softened -; 3 cups confectioners' sugar -; 2 cups sweetened shredded coconut, toasted -; Fresh cranberries, optional -

Cranberry Coconut Cake with Marshmallow Cream Frosting

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Cranberry Coconut Cake with Marshmallow Cream Frosting

1. 1-1/2 cups butter, softened -

2. 2 cups sugar -

3. 5 large eggs, separated -

4. 1 can (8-1/2 ounces) cream of coconut -

5. 1/4 cup lime juice -

6. 3 teaspoons grated lime zest -

7. 3 cups all-purpose flour -

8. 1-1/2 teaspoons baking powder -

9. 1/2 teaspoon baking soda -

10. 1/4 teaspoon salt -

11. 1 cup buttermilk -

12. 3/4 cup sweetened shredded coconut -

13. Filling: -

14. 5 cups fresh or frozen cranberries, thawed -

15. 1/2 cup cranberry juice -

16. 1-1/4 cups sugar -

17. 3 large eggs -

18. 3 large egg yolks -

19. 1/4 cup butter, cubed -

20. 2 tablespoons lime juice -

21. 1-1/2 teaspoons grated lime zest -

22. Frosting: -

23. 1 package (8 ounces) cream cheese, softened -

24. 1 cup marshmallow creme -

25. 1/2 cup butter, softened -

26. 3 cups confectioners' sugar -

27. 2 cups sweetened shredded coconut, toasted -

28. Fresh cranberries, optional -

How to cook deliciously - Cranberry Coconut Cake with Marshmallow Cream Frosting

1. Stage

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

2. Stage

In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the cream of coconut, lime juice and zest. 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.

3. Stage

In a small bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean.

4. Stage

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

5. Stage

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.

6. Stage

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. Remove from the heat.

7. Stage

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

8. Stage

In a large bowl, beat the cream cheese, marshmallow creme and butter until light and fluffy. Add confectioners' sugar; beat until smooth.

9. Stage

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. Garnish with cranberries if desired.