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Cranberry Coconut Cake with Marshmallow Cream Frosting Recipe
Cranberry Coconut Cake with Marshmallow Cream Frosting Recipe photo by Taste of Home
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Cranberry Coconut Cake with Marshmallow Cream Frosting Recipe

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4.5 7 7
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Filled with a homemade cranberry curd and smothered with one of the fluffiest frostings you've ever had, this tall cake will make a memorable impression at any gathering. —Julie Merriman, Seattle, Washington
TOTAL TIME: Prep: 1 hour + chilling Bake: 35 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 1 hour + chilling Bake: 35 min. + cooling
MAKES: 16 servings

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 peel
  • 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 flaked 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 peel
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup marshmallow creme
  • 1/2 cup butter, softened
  • 3 cups confectioners' sugar
  • 2 cups flaked coconut, toasted
  • Fresh cranberries, optional

Nutritional Facts

1 slice: 836 calories, 43g fat (28g saturated fat), 228mg cholesterol, 446mg sodium, 109g carbohydrate (84g sugars, 3g fiber), 9g protein.

Directions

  1. Grease and flour two 9-in. round baking pans; set aside.
  2. 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 peel. 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. 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 near the center comes out clean.
  4. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  5. 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. 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. 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 peel. Cool to room temperature without stirring. Cover and refrigerate until chilled.
  8. In a large bowl, beat the cream cheese, marshmallow creme and butter until light and fluffy. Add confectioners' sugar; beat until smooth.
  9. 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. Yield: 16 servings.
To Make Ahead: Cake layers can be baked the day before serving. Store each layer in a resealable plastic bag at room temperature.
Originally published as Cranberry Coconut Cake with Marshmallow Cream Frosting in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p68

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Cranberry Coconut Cake with Marshmallow Cream Frosting

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
pbarnes2001 User ID: 8676551 240309
Reviewed Dec. 26, 2015

"I made this cake for Christmas, and everyone raved about it. The combination of the coconut, lime and cranberry are amazing! The cake is very moist, and the cranberry curd has just the right balance of sweet and tart. The icing is a perfect complement to the cake. If you want to impress someone with a picture perfect cake, this is the one to make. I would note that this is not a cake that you can just "whip up" in a hurry. I made the cakes and cranberry curd the day before, and it took me about an hour to make the icing, toast the coconut and put it all together the following day. Thanks, Julie Merriman, for contributing this recipe to Taste of Home."

MY REVIEW
Koalpine User ID: 8086753 240038
Reviewed Dec. 23, 2015

"Can anything regarding this cake be made days in advance? Making this cake for Christmas but don't have the time to put it together on Christmas Day."

MY REVIEW
tastanley User ID: 60841 216750
Reviewed Jan. 3, 2015

"This makes a beautiful & impressive cake as well as being delicious! Definitely a "keeper" recipe says everyone who ate it!"

MY REVIEW
kmonson User ID: 1141400 215302
Reviewed Dec. 18, 2014

"A lot of work but absolutely worth it! Delicious!!"

MY REVIEW
ScaryCarrie User ID: 7589117 215228
Reviewed Dec. 18, 2014

"Beautiful and delicious! Wouldn't change a thing!"

MY REVIEW
akbecca13 User ID: 8126892 133299
Reviewed Nov. 26, 2014

"I made this cake for my coworkers. They actually scraped the crumbs off the plate!! The cranberry, lime, and coconut are "a party in your mouth". To the previous rating: of course you can cut the recipe in half if you can divide by 2. Very rude to rate a recipe one star if you never even tried to make it."

MY REVIEW
Lorrainek33 User ID: 7364307 178253
Reviewed Mar. 1, 2014

"Could u cut the cake recipe in half?

I haven't made it yet so gave one star to ask my question."

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