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
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 28
Steps:
- 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.
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Sowaljan Wafa
[email protected]Overall, I highly recommend this cranberry coconut cake with marshmallow cream frosting. It's a delicious and easy-to-make cake that's perfect for any occasion.
Mikeael Morehead
[email protected]This cake is a bit time-consuming to make, but it's worth it. The end result is a delicious and beautiful cake that everyone will love.
John Grussing
[email protected]I love that this cake is not too sweet. The tartness of the cranberries balances out the sweetness of the frosting perfectly.
Moazzam Siyal
[email protected]This cake is perfect for any occasion. I've made it for birthdays, holidays, and even just because.
Bleesing Bassey
[email protected]I'm not usually a fan of coconut, but this cake changed my mind. The coconut flavor is subtle and pairs perfectly with the cranberries.
Rajan Niraula
[email protected]This cake is a must-try for any cranberry lover. The frosting is the perfect complement to the tart cranberries.
ikram hossain
[email protected]I made this cake for a potluck and it was gone in minutes! Everyone raved about how moist and flavorful it was.
Md Aalamin
[email protected]This cake is so easy to make and it always turns out great. I love that I can use fresh or frozen cranberries.
Munira Rakale
[email protected]I've made this cake several times now and it's always a crowd-pleaser. The cranberry and coconut flavors are a perfect combination.
Gehendra Kanwar
[email protected]This cake was delicious! I followed the recipe exactly and it turned out perfectly.
K.N Ngobeni
[email protected]I made this cake for my family and they all loved it! The cake was so moist and the frosting was the perfect sweetness.
DK GAMING504
[email protected]This cranberry coconut cake with marshmallow cream frosting was a hit at my holiday party! The cake was moist and flavorful, and the frosting was light and fluffy. Everyone loved it!