Coconut Marshmallow Dream Cake

Just imagine layers of moist coconut cake, coconut pastry cream and homemade marshmallow frosting, topped with sweet shredded coconut for good measure.  

If you love coconut cream pie, you will love this dreamy cake.  This is one of the most requested family favorites and the good news, the frosting is fat-free! 

I know my daughter and nieces will appreciate having this recipe.  It is a combination of recipes that I have used for years.  You can interchange the flavoring.  I have done lemon, orange, banana, strawberry, spice, etc. using these base recipes for the cake and the pastry cream.  You can even flavor the pastry cream with flavored coffee creamers.  Use your imagination, it is endless.  What I can promise you by using a cake mix with other ingredients is, you will have a very moist, wonderful cake every time.  It has turned out every time and is never the dreaded word, DRY!

Cake Ingredients

Preheat oven to 325 degree

Prepare pans:  3 (8 inch round) cake pans, greased and lined with parchment

1 box yellow or white cake mix 

(Duncan Hines without the pudding in mix)

1 cup granulated sugar

1 cup all purpose flour

4 egg whites room temperature

1 cup buttermilk

1/3 cup full fat coconut milk

1/3 cup vegetable oil

1 cup full fat sour cream

2 tsp. coconut extract

Directions:  Mix all dry ingredients using a hand whisk in large bowl.  Add the wet ingredients and beat on low speed for 4 minutes.  Bake at 325 degree preheated oven until cakes are golden and tooth pick comes out clean.  I usually check after 25 minutes for 8 inch round cake pans.  Cool and remove from pan.

Easy Pastry Cream 
2 cups of heavy whipping cream
1 large package of instant Vanilla Jello pudding or
2 small packages
2. tsp. of coconut extract

Mix the whip cream and pudding mix in a big bowl.  You can use a whisk or hand mixer.  Add extract.  Mix until pudding texture is achieved.  Place in fridge for one hour to set.  It should be very thick like pastry cream.

Marshmallow Frosting
1 3/4 cups sugar
1/2 cup water
4 egg whites, room temperature
1/2 teaspoon cream of tartar
1 teaspoon coconut extract

Directions
In a saucepan, bring sugar and water to a boil. Boil for 3-4 minutes or until a candy thermometer reads 242 degrees F (firm-ball stage). Meanwhile, beat egg whites and cream of tartar in a mixing bowl until foamy. Slowly pour in hot sugar mixture; continue to beat on high for 7 minutes or until stiff peaks form. Add extract. Continue beating until frosting reaches desired consistency, about 2 minutes.

Assembly: Take your first cooled cake layer and spread some of the pastry cream to make an even layer.  Place second cake layer on top of that and do the same with the pastry cream.  Top with remaing cake layer bottom side facing up.  Frost the entire cake with marshmallow frosting and cover with shredded sweetened coconut.  Enjoy!!!!