Coconut Cake Frostingmarshmallow Fluff Recipe 415

COCONUT CAKE FROSTING(MARSHMALLOW FLUFF)**** RECIPE - (4.1/5)

Steps:

• 1. In medium-size bowl, mix powdered whites and 1/4 cup warm water; let stand 5 minutes to soften; lightly whisk to dissolve. 2. Add cream of tartar. Beat on medium-high speed until soft peaks form. 3. Gradually beat in sugar, 2 tablespoons at a time, until blended. Beat in salt. 4. Reduce speed to medium; beat in one third of marshmallow crème, then 1 tablespoon warm water. Beat in remaining marshmallow crème, then remaining warm water. 5. Beat in coconut extract; continue beating until frosting is good spreading consistency, adding 1 to 2 tablespoons more water if needed.

SOUTHERN LIVING COCONUT CAKE WITH MARSHMALLOW FROSTING

Steps:

• Remove liquid from coconut and reserve.
• Remove the"meat" of the coconut and shred.
• Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups of sugar, beating well.
• Add eggs, one at a time, beating until blended after each addition.
• Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition.
• Stir in flavorings and pour into 3 greased and floured 9" round cake pans.
• Bake at 350°F for 20-25 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire racks.
• Make frosting: Combine sugar and water in a heavy saucepan.
• cook over medium heat stirring, constantly until mixture is clear.
• Cook without stirring until syrup reaches the soft-ball stage or a candy thermometer reaches 240°F.
• while syrup cooks beat egg whites at low speed with an electric mixer until foamy.
• Add cream of tartar and salt; beat at medium speed until soft peaks form.
• Increase to high speed and add hot syrup in a heavy stream.
• Add marshmallows, a few pieces at a time.
• Beat until stiff peaks form and frosting is thick enough to spread.
• Combine 2 tbsp sugar and coconut milk.
• Microwave on high for 30 seconds; stir until sugar dissolves.
• Brush one cake layer with half of the coconut milk"syrup" leaving 1/2" margin around the edges.
• Spread with 1/2 cup boiled frosting and sprinkle with1/2 cup of shredded coconut-- repeat with each layer.
• Top with remaining cake layer.
• Spread remaining frosting on top and sides of cake; sprinkle with remaining coconut.
• Cover and chill.

CHOCOLATE MARSHMALLOW FROSTING

Steps:

• Place the marshmallow cream, two-thirds of the confectioners' sugar, melted chocolate, shortening, and half of the half-and-half in a mixing bowl. Beat with an electric mixer until smooth. Alternately add remaining confectioners' sugar and half-and-half until desired level of sweetness and consistency is attained.

DOUBLE COCONUT CAKE WITH FLUFFY COCONUT FROSTING

Steps:

• Preheat oven to 350 degrees.
• Coat 2 (9 inch) round cake pans with cooking spray, dust with 1 tablespoon flour.
• Combine 2 1/4 cups flour, baking powder,and salt, stirring with a whisk.
• Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (for about 5 minutes).
• Add eggs, one at a time, beating well after each addition.
• Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
• Stir in vanilla.
• Pour batter into prepared pans.
• Sharply tap the pans once on countertop to remove air bubbles.
• Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the centre comes out clean.
• Cool in pans 10 minutes on wire racks, and remove from pans.
• Cool completely on wire racks.
• Place 1 cake layer on a plate, spread with 1 cup fluffy coconut frosting.
• Sprinkle with 1/3 cup coconut.
• Top with remaining cake layer, spread remaining frosting over top and sides of cake.
• Sprinkle with 1/3 cup coconut over top of cake.
• Store cake loosely covered in refrigerator.
• Fluffy coconut Frosting:.
• Place egg whites, cream of tartar, and salt in a large bowl, beat with a mixer at high speed until stiff peaks form.
• Combine sugar and water in a saucepan, bring to a boil.
• Cook, without stirring, until candy thermometer registers 238 degrees.
• Pour hot sugar syrup in a thin steam over egg whites, beating at high speed.
• Stir in extracts.

COCONUT SHEET CAKE WITH MARSHMALLOW-CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-by-2-inch cake pan with baking spray with flour. Line the cake pan with parchment paper and coat the parchment with the baking spray.
• Whisk the coconut milk, eggs, oil and vanilla together in a large measuring cup until smooth. In
• the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, chopped coconut, baking powder and salt. Mix on low for 30 seconds to combine.
• With the mixer still on low, begin adding the cubed butter and mix until no pieces of butter remain and the mixture looks like cornmeal, 2 to 3 minutes; it should hold together when squeezed.
• With the mixer still on low, add half of the liquid ingredients and mix to combine. Scrape the bowl and paddle with a rubber spatula. Increase the speed to medium and beat for 20 seconds. Reduce the speed to low and add the remaining liquids. Mix just until combined. Scrape the bowl and give the batter a few folds with your spatula.
• Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 32 to 34 minutes. Cool the cake on a wire rack completely before frosting.
• For the marshmallow frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes. Scrape the bowl again and add the salt, vanilla and confectioners' sugar and mix on low until combined. Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Add the marshmallow creme and then mix on high speed for 1 minute.
• Spoon the frosting over the cooled cake and spread it evenly. Sprinkle with the flaked coconut and serve. Cover and refrigerate any leftovers for up to 2 days, making sure to bring the cake back to room temperature before enjoying.

MARSHMALLOW BUTTERCREAM FROSTING

Steps:

• In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread.
• Fills and frosts 1 (8-inch) two-layer cake.

FLUFFY COCONUT FROSTING

Steps:

• Beat cream cheese in medium bowl with wire whisk until creamy. Gradually add sugar, beating until well blended after each addition. Blend in milk and almond extract.
• Add whipped topping and coconut; stir until well blended.
• Use to frost your favorite cake or cupcake recipe. Store frosted cake or cupcakes in the refrigerator.

MARSHMALLOW BUTTERCREAM FROSTING

Steps:

• Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.

MARSHMALLOW CREME FROSTING

Steps:

• Place margarine, marshmallow creme and vanilla in small bowl; beat on medium speed until well blended. Gradually add sugar, beating after each addition until well blended.
• Blend in 1 Tbsp. of the milk. Add remaining 1 Tbsp. milk if necessary for desired spreading consistency.