Chocolate Cake with Marshmallow Coconut Frosting

Name: Chocolate Cake with Marshmallow Coconut Frosting
Prep time: 100 min
Cook time: 30 min
Yield: 8
Ingredients: Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL

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.

Reviewed by Editorial Team of Kiwilimón

Published: 15-08-2019

Preparation

1h 10 mins

30 mins

Low

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.