Toasted Coconut Marshmallow Cake Recipes

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TOASTED COCONUT MARSHMALLOWS



Toasted Coconut Marshmallows image

Provided by Ina Garten

Categories     dessert

Time 8h40m

Yield 20 to 40 marshmallows

Number Of Ingredients 9

7 ounces sweetened shredded coconut, toasted
1 recipe Homemade Marshmallow batter, recipe follows
Confectioners' sugar
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting

Steps:

  • Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.
  • Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.
  • Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
  • Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
  • With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

TOASTED COCONUT LAYER CAKE



Toasted Coconut Layer Cake image

Provided by Kardea Brown

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 18

1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing the pan
2 3/4 cups cake flour, plus more for flouring the pan
4 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 2/3 cups granulated sugar
1/2 cup coconut oil
1 cup sweetened cream of coconut
1 tablespoon vanilla extract
1 cup buttermilk
12 ounces cream cheese, at room temperature
10 tablespoons unsalted butter, at room temperature
1/2 teaspoon coconut extract
Pinch kosher salt
5 cups powdered sugar, plus more if needed
1 tablespoon milk, plus more if needed
2 cups sweetened coconut flakes, toasted

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. Butter and flour the parchment.
  • Separate the eggs into whites and yolks. Set the yolks aside. Beat the egg whites to stiff peaks, then set aside until ready to use.
  • Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the granulated sugar, butter and coconut oil in a large bowl with an electric mixer or with a stand mixer until light and fluffy, about 2 minutes. Add the egg yolks, coconut cream and vanilla and beat until just combined. Alternate adding the buttermilk and flour mixture to the butter mixture, being careful not to overmix. Gently fold in the beaten whites until completely incorporated, but keeping the volume!
  • Divide the batter evenly between the prepared cake pans.
  • Bake until a toothpick inserted in the middle of the cakes comes out clean, 25 to 30 minutes.
  • Let cool for about 5 minutes, then invert onto a cooling rack to cool completely.
  • For the coconut cream cheese frosting: Meanwhile, beat the cream cheese and butter in a stand mixer or in a bowl with a hand mixer until very smooth, about 2 minutes. Add the coconut extract and salt, then slowly start to add the powdered sugar, beating it in a little at a time. Beat until all the sugar is combined and the frosting is stiff but still light and fluffy. Add more sugar if it is too loose, or a little milk if it is too thick. Set aside at room temperature until you are ready to decorate.
  • If the cakes have domed at all, shave down any uneven parts to make the tops of the cakes flat and smooth.
  • Spread 1 tablespoon frosting on a cake plate or stand; this will help keep the cake in place while you decorate. Place one cake cut-side up on the plate. Dollop about 1 cup frosting on top of the cake and spread it in an even layer using a spatula, knife or spoon. Place the second cake on top of the first. Add another 2 cups frosting to the top of the cake and smooth it over the top and down the sides. Repeat with any remaining frosting until the outside of the cake is frosted and smooth. Using your hands, press the toasted coconut into the sides of the cake and sprinkle it on the top, so that the entire cake is covered in toasted coconut.
  • Slice and serve, or refrigerate until ready to serve. Serve at room temperature or chilled.

TOASTED-COCONUT MARSHMALLOW SQUARES



Toasted-Coconut Marshmallow Squares image

Provided by Gina Marie Miraglia Eriquez

Categories     Candy     Mixer     Dessert     Christmas     Kid-Friendly     New Year's Eve     Coconut     Winter     Gourmet     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes about 4 dozen candies

Number Of Ingredients 9

2 cups unsweetened dried coconut
3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
Equipment: a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
  • Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
  • Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
  • Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
  • With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
  • Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
  • Let stand, uncovered, at room temperature until firm, about 2 hours.
  • Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
  • Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.

MARSHMALLOWS WITH COCONUT



Marshmallows with Coconut image

Better than marshmallows from the store.

Provided by jowolf2

Categories     Desserts     Specialty Dessert Recipes     Homemade Marshmallow Recipes

Time 8h35m

Yield 48

Number Of Ingredients 8

cooking spray
½ cup cold water
2 (.25 ounce) packages unflavored gelatin
¾ cup water
2 cups white sugar
1 teaspoon vanilla extract
1 pinch salt
2 cups toasted coconut, or more to taste

Steps:

  • Spray an 8-inch square baking pan with cooking spray.
  • Mix cold water and gelatin together in a bowl until gelatin is dissolved.
  • Bring 3/4 cup water to a boil in a saucepan; add sugar and bring back to a boil. Pour sugar mixture over gelatin mixture; add vanilla extract and salt. Beat with an electric mixer until fluffy, about 20 minutes.
  • Spread mixture in the prepared baking pan; chill in the refrigerator for 8 hours to overnight.
  • Cut marshmallows into squares with a knife dipped in hot water. Press squares into the toasted coconut.

Nutrition Facts : Calories 89.5 calories, Carbohydrate 12.5 g, Fat 4.4 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 3.9 g, Sodium 7.5 mg, Sugar 11.9 g

TOASTED MARSHMALLOW-HOT COCOA BROWNIE CAKE



Toasted Marshmallow-Hot Cocoa Brownie Cake image

Bake up the flavors of hot cocoa in this decadently fudgy brownie cake.

Provided by By Stephanie Wise

Categories     Dessert

Time 2h15m

Yield 8

Number Of Ingredients 11

1 box Betty Crocker™ fudge brownie mix
2/3 cup vegetable oil
1/4 cup milk
2 eggs
1 cup semisweet chocolate chips
1/3 cup heavy whipping cream
Unsweetened baking cocoa
4 egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Spray bottom of 9-inch round cake pan with cooking or baking spray. Line bottom of pan with cooking parchment paper, then spray parchment.
  • In large bowl, beat brownie mix, oil, milk and eggs with whisk until well combined. Stir in 1/2 cup of the chocolate chips. Pour batter into pan.
  • Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, then run knife around edge of cake, and carefully remove from pan (discard parchment). Transfer cake to parchment paper-lined cookie sheet.
  • Make Ganache: In 1-quart saucepan, heat cream just to boiling over medium-high heat. Remove from heat; add remaining 1/2 cup chocolate chips, but do not stir. Let stand 5 minutes, then stir until smooth. Refrigerate about 10 minutes or until slightly thickened. Carefully spread over top of cooled cake. Refrigerate another 30 minutes.
  • Meanwhile, make Frosting: Place egg whites, sugar and cream of tartar in heatproof bowl of a stand mixer, then set bowl over saucepan of simmering water. Beat constantly with whisk about 5 minutes or until sugar is dissolved and mixture is warm to the touch. Remove from heat; transfer bowl to stand mixer. Using whisk attachment, begin to beat mixture on low speed. Gradually increase to high speed. Beat 5 to 7 minutes or until stiff peaks form. Stir in vanilla.
  • Spread frosting over top of cake, then refrigerate another 20 minutes. Set oven control to broil. Place cake on cookie sheet under broiler 4 to 6 inches from heat about 30 seconds or until top is lightly browned (alternatively, you can use a kitchen torch). Cool completely; sprinkle with cocoa just before serving.

Nutrition Facts : ServingSize 1 Serving

TOASTED MARSHMALLOW CAKE



Toasted Marshmallow Cake image

If you enjoy the flavor of toasted marshmallows, then this cake is for you! It's great topped with additional toasted marshmallow frosting, or with some chocolate ganache and graham cracker crumbs!

Provided by Kim

Categories     White Cake

Time 1h

Yield 8

Number Of Ingredients 12

1 cup mini marshmallows
1 ⅔ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 tablespoon vegetable oil
½ cup white sugar
3 tablespoons marshmallow creme
3 large egg whites, at room temperature
1 teaspoon vanilla extract
¼ teaspoon almond extract
⅔ cup buttermilk

Steps:

  • Preheat the oven's broiler and place an oven rack a few inches below it. Line a baking sheet with parchment paper and lightly grease the parchment.
  • Spread out mini marshmallows on the baking sheet in an even layer, and put under the broiler until browned and toasted, about 30 seconds. Remove from heat and allow to cool.
  • Preheat the oven to 325 degrees F (165 degrees C) and place an oven rack in the middle of the oven. Line a 9-inch round cake pan with parchment paper and lightly grease it.
  • Whisk together flour, baking powder, and salt in a small bowl.
  • Cream together toasted mini marshmallows, butter, oil, sugar, and marshmallow crème in a large bowl with an electric mixer until thoroughly incorporated and smooth, 2 to 3 minutes. Beat in egg whites, 1 at a time, mixing well after each addition. Mix in vanilla and almond extracts. Stir in half of the flour mixture until just combined. Mix in buttermilk until just combined. Stir in remaining flour mixture until just combined.
  • Pour batter into the prepared cake pan, and spread into an even layer.
  • Bake in the preheated oven until the top springs back lightly when touched, 35 to 40 minutes. Allow cake to cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 306.3 calories, Carbohydrate 40.7 g, Cholesterol 31.3 mg, Fat 13.7 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 266.9 mg

TOASTED MARSHMALLOW CAKE RECIPE



Toasted Marshmallow Cake Recipe image

Make and share this Toasted Marshmallow Cake Recipe recipe from Food.com.

Provided by MARIA MAC

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 ounce) package devil's food cake mix
3 eggs
1/3 cup oil
water
12 large marshmallows
1/2 cup packed brown sugar
1/2 cup nuts, chopped

Steps:

  • Preheat oven to 350*.
  • Greased and flour baking a 13 x9 pan.
  • Prepare cake mix as directed on package. Pour batter into prepared baking pan,.
  • Cut marshmallows in half crosswise and arrange in rows over batter in pan. Mix brown sugar and nuts; sprinkle over top. Bake (If marshmallows become too brown, cover cake with aluminum foil.).

Nutrition Facts : Calories 344.6, Fat 16.9, SaturatedFat 3.1, Cholesterol 52.9, Sodium 415.7, Carbohydrate 47.2, Fiber 1.5, Sugar 29.5, Protein 5.2

TOASTED-COCONUT MARSHMALLOW CAKE



Toasted-Coconut Marshmallow Cake image

Found this at www.askyourneighbor.com. Sounds very easy and good. Recipe calls for a chocolate cake mix, but you could use any cake mix flavor you wanted, pineapple would be great!

Provided by Elaine

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 5

1 (10 ounce) bag toasted coconut marshmallows
1 (18 1/4 ounce) box chocolate cake mix
1 1/4 cups water
1/3 cup oil
3 eggs

Steps:

  • Grease a 9 x 13 baking pan.
  • Cut marshmallows in half.
  • Place marshmallows, cut side down in bottom of prepared pan.
  • Prepare cake as directed on box and pour over the marshmallows.
  • Bake cake as directed on box.
  • Marshmallows will rise to the top and form a frosting.
  • Allow to cool completely before cutting.

Nutrition Facts : Calories 192.3, Fat 10.5, SaturatedFat 1.9, Cholesterol 39.7, Sodium 280.3, Carbohydrate 23.7, Fiber 0.8, Sugar 12.5, Protein 3.1

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