Coconut Marshmallow Cake is a crowd pleaser ! All homemade an it involves NO cooking or baking – light, fluffy candy cake which is perfect for just about any occasion.
Look at that! This Coconut Marshmallow Cake is as fluffy and light as it looks. No baking or cooking of any sorts, unless you count the boiled water.
It takes around 20 minutes to prepare and 2 – 3 hours to set. Perfect for me and it is so unusual!
I have never had a marshmallow cake before – toppings yes, but not a whole cake.
This recipe makes a huge cake, you can easily half the recipe if you’d like something smaller.
Do not wait too long before adding the layers, it might set on the outsides and not stick together. So let’s get on to the recipe:
Coconut Marshmallow Cake
- 1/3 cup Desiccated Coconut
- 1/3 cup Gelatin Powder plain
- 1 cup Cold Water
- 4 cups Caster Sugar
- 1 cup Boiling Water
- 1 TB Vanilla Essence or whichever flavor you prefer
- 3 Food Colorings
- extra Desiccated Coconut to decorate
- Candyfloss to decorate
Spray a deep, loose bottom cake tin with cooking oil – sprinkle a layer of Coconut on the base
Sprinkle the Gelatin over the Cold Water – wait until it becomes spongy – heat just enough for the Gelatin to dissolve (do not boil)
Pour into a large mixing bowl (the mixture will be around 4 times the size when done) – add the Caster Sugar, the Boiling Water and Vanilla – mix with an electric mixer for 10 – 15 minutes until it turns white and thickens
Divide the mixture into three equal portions – add Food coloring of your choice to each bowl – mix again until just combined
Pour the first layer into the prepared cake tin, (it should be thick enough by now to add the rest) – repeat with the two remaining layers – chill for 2 – 3 hours
Remove from cake tin – roll or sprinkle with Coconut and place on a (coconut sprinkled) serving plate
Decorate with Candyfloss – use a sharp knife to slice (it’s not that sticky that you will need a hot knife)
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