Skip to Content

Coconut Marshmallow Cake

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.

Coconut Marshmallow Cake

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.

Coconut Marshmallow 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

Coconut Marshmallow Cake
Prep Time
30 mins
Total Time
30 mins
 
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.
Course: Candy, Dessert
Author: Linda Nortje
Ingredients
  • 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
Instructions
  1. Spray a deep, loose bottom cake tin with cooking oil – sprinkle a layer of Coconut on the base

  2. Sprinkle the Gelatin over the Cold Water – wait until it becomes spongy – heat just enough for the Gelatin to dissolve (do not boil)

  3. 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

  4. Divide the mixture into three equal portions – add Food coloring of your choice to each bowl – mix again until just combined
  5. 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

  6. Remove from cake tin – roll or sprinkle with Coconut and place on a (coconut sprinkled) serving plate

  7. Decorate with Candyfloss – use a sharp knife to slice (it’s not that sticky that you will need a hot knife)

LINDA

You Might Also Like:

NO YEAST HOT CROSS BUNS

No-Yeast-Hot-Cross-Buns

Crepes with Walnut Cream and Caramel Sauce
← Previous
Crepes with Walnut Cream and Caramel Sauce
Triple Cheese Steak and Mushroom Sandwich
Next →
Triple Cheese Steak And Mushroom Sandwich
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Ambreen (Simply Sweet 'n Savory)

Monday 10th of June 2013

Wow, beautiful looking cake and a unique recipe!

Carole

Friday 31st of May 2013

Linda, great visual appeal. Thanks for joining in the cake extravaganza. Cheers

April Tuell

Thursday 30th of May 2013

What a delicious looking recipe! I've never seen a marshmallow cake before, I'm intrigued. Thanks so much for sharing at Saturday Spotlight.

AprilAngels Homestead

Carrie

Thursday 30th of May 2013

I've never seen a marshmallow cake before...It's so pretty and I bet yummy too.Thanks for sharing it at Think Tank Thursday. I have featured you this week.http://www.saving4six.com/2013/05/welcome-to-think-tank-thursday-32.html

Natalie Buehler

Wednesday 29th of May 2013

Wow!Thanks so much for linking up week for week, I look forward to seeing what you share with us this week on Tutorial Thursdays Linky Party.xNatalieMarigolds' Loft

This site uses Akismet to reduce spam. Learn how your comment data is processed.