Chocolate Cake with Marshmallow Coconut Frosting

Brenda Villagomez
A hearty and decadent dessert no one can resist, this chocolate cake with marshmallow coconut frosting is a total show-stopper that will have everyone asking for seconds. This mouthwatering layer cake features a sweet and creamy white chocolate and marshmallow filling and it is coated in toasted shredded coconut to seal the deal.
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Ingredients
8
Portions
  • 3 cups pancake mix, for the chocolate cake
  • 2 1/2 cups cow's milk, for the chocolate cake
  • 3 eggs, for the chocolate cake
  • 3 tablespoons butter, melted, for the chocolate cake
  • 1/2 cups granulated sugar, for the chocolate cake
  • 1/2 cups cocoa, for the chocolate cake
  • 2 1/2 cups whipping cream, for the frosting
  • 1/2 cups white chocolate, finely chopped, for the frosting
  • 1 cup marshmallows, cut into small chunks, for the frosting
  • 1/2 cups shredded coconut, and toasted, for the frosting
  • 1 cup shredded coconut, for garnish
Preparation
1h 10 mins
30 mins
Easy
  • Preheat the oven to 356 °F.
  • Mix pancake mix, milk, egg, butter, sugar, and cocoa.
  • Pour batter into 3 previously greased and floured pans of 8 inches in diameter. Bake for 25 minutes, let cool, and set aside.
  • For the marshmallow frosting: In a pot over medium heat, heat whipping cream. Add chocolate and marshmallows. Mix until smooth. Refrigerate for 1 hour.
  • Mix cold mixture until it doubles in size. Refrigerate for 1 more hour and place it in a piping bag. Set aside.
  • For assembling the chocolate cake with marshmallow coconut frosting: On a chopping board, level the sponge cakes. Place filling on top of a sponge cake and sprinkle toasted shredded coconut. Place a sponge cake on top and add more filling and toasted shredded coconut to create a second layer. Place the remaining sponge cake on top and repeat the steps to create a third layer.
  • Garnish the cake with shredded coconut.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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