Cranberry Coconut Cake with Marshmallow Cream Frosting

Total Time

Prep: 1 hour + chilling Bake: 35 min. + cooling


16 servings

Updated: Nov. 14, 2022
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
Cranberry Coconut Cake with Marshmallow Cream Frosting Recipe photo by Taste of Home


  • 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
  • 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
  • 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


  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 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. 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. 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 zest. 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.
To make ahead: Cake layers can be baked the day before serving. Store each layer in a resealable plastic bag at room temperature.
To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.