Southern Living Coconut Cake With Marshmallow Frosting Recipe

Directions:

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