- 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
- 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
- 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
- Grease and flour two 9-in. round baking pans; set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- In a large bowl, beat the cream cheese, marshmallow creme and butter until light and fluffy. Add confectioners' sugar; beat until smooth.
- 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.
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
"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."
"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."
"This makes a beautiful & impressive cake as well as being delicious! Definitely a "keeper" recipe says everyone who ate it!"
"A lot of work but absolutely worth it! Delicious!!"
"Beautiful and delicious! Wouldn't change a thing!"