Coconut marshmallow cake (version 2)

I wanted to make a special cake for my last day at work, to farewell my colleagues of nearly 7 years. So I decided to revamp Laura Calder’s coconut marshmallow cake, as my previous attempt (while of suitably adequate taste) looked far too much like a wedding cake. The amounts here make 3 cakes – there are a lot of people to say goodbye to!

330g butter
450g sugar
6 eggs
1.5 tsp vanilla
560g flour
3 tsp baking powder
3/4 tsp salt
400ml (1 standard-sized tin) coconut milk

Preheat oven to 180°C. Grease and line the cake tins. I used 2 standard loaf tins and a heart-shaped tin (roughly 25cm diameter)… this is the equivalent of 3 smallish round cakes (say 20cm), so you can adjust the recipe accordingly.

  1. Cream butter and sugar until light and fluffy.
  2. Beat in 1 egg at a time, then the vanilla.
  3. Alternatingly mix in the dry ingredients and the coconut milk, in three additions each.
  4. Bake for 30 minutes, cool completely before icing.

2 egg whites
1 tsp cream of tartar
1 tsp lime juice (lemon would be fine, too)
250g sugar
1/3 cup cold water
1 tsp vanilla

  1. Put all ingredients (except the vanilla) into the top of a double boiler over simmering water.
  2. Beat continuously using an electric mixer for 7-10 minutes. Use the slowest speed to start with, then crank it up until firm-ish peaks form.
  3. Mix in the vanilla. Ice the cakes. The icing will set more over time.

This is an optional extra (as is the marshmallow topping), but if you make the marshmallow, you might as well go the whole hog and do this too. The toppings transform a decent but plain cake into an awesome showy one. Anyway, toast 100g shredded coconut (the long strands, not the short kind) in the oven at 200°C for a few minutes. Cool completely before scattering over the iced cakes.

Heart-shaped coconut marshmallow cake

This cake is an interesting one to add to your repertoire, as it makes a nice change from the more typical chocolate or lemon cakes (not that there’s anything wrong with those!). The cake itself is light, fluffy (but is more substantial than a sponge), with a subtle coconut flavour; it’s the toasted coconut that really adds the taste punch. But the star of the show is the marshmallow topping – make this cake when you want to impress.

Loaf coconut marshmallow cakes

Update on 30/08/2015

I made smaller versions of this cake using muffin and mini muffin cake tins. Too easy to eat!

Mini coconut marshmallow cakes


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