Cranberry Coconut Cake with Marshmallow Cream Frosting

Name: Cranberry Coconut Cake with Marshmallow Cream Frosting
Prep time: 60 min
Cook time: 35 min
Total time: 1 h 35 min
Yield: 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 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

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

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

Directions

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 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.
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.
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 zest. 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.

To Make Ahead: Cake layers can be baked the day before serving. Store each layer in a resealable plastic bag at room temperature.

Nutrition Facts

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

Originally published as Cranberry Coconut Cake with Marshmallow Cream Frosting in Holiday & Celebrations Cookbook 2013

Reviews

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Average Rating:

pbarnes2001

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.
Koalpine

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.
tastanley

Jan 3, 2015

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

Dec 18, 2014

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

Dec 18, 2014

Beautiful and delicious! Wouldn't change a thing!
akbecca13

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.
Lorrainek33

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.