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Recipe Summary

prep:
20 mins
chill:
1 hr
bake:
35 mins
total:
1 hr 55 mins
Servings:
12
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Ingredients

Cake:
Filling and Frosting:

Directions

Cake:
  • Heat oven to 350°F. Coat 2 8-inch cake pans with nonstick cooking spray. Line bottoms with waxed paper and spray again.

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  • Blend cake mix, water, oil, eggs, cream of coconut and coconut extract in large bowl at low speed until just moistened, about 30 seconds. Beat at medium speed for 2 minutes. Divide batter between the prepared pans.

  • Bake in 350°F oven for 35 minutes or until toothpick inserted in center of the cake comes out clean. Allow to cool on a cooling rack for 15 minutes. Turn cakes out and remove waxed paper. Allow to cool completely.

Frosting:
  • In a large bowl, mix together powdered egg whites and 1/4 cup warm water and let stand for 5 minutes. Add cream of tartar and salt. Beat on medium-high speed until soft peaks form. Gradually beat in the sugar. Add coconut extract. Beat in half of the marshmallow creme and 1 tablespoon of water. Beat in remaining creme and 1 tablespoon water. Beat to good spreading consistency, adding 1 or 2 tablespoons of water as needed.

  • Place 1 cake layer on a serving plate. Spread with lemon curd. Top with second cake layer. Generously frost top and sides of cake with frosting. Press coconut onto sides and top of cake. Refrigerate for 1 hour before serving.

Nutrition Facts

414 calories; fat 18g; cholesterol 54mg; saturated fat 7g; carbohydrates 60g; insoluble fiber 1g; protein 6g; sodium 395mg.
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