Coconut Lime Marshmallow Cake
Coconut Lime Marshmallow Cake. A fantastic combination of flavours and textures including a light lime sponge cake, a tangy lime curd, fluffy marshmallow frosting and a generous coating of toasted coconut.
Originally published July 2014.
My sister and her kids are visiting from Alberta this month and were coming for dinner one night last week so once again, I was in the mood to create a special dessert cake to mark the occasion.
The only inspiration I had for this Coconut Lime Marshmallow Cake was a bag of limes that Spouse had purchased earlier that week. I'd had the idea for a while to try a coconut lime cake but didn't want anything too, too heavy.
Kids always enjoy the marshmallow frosting I make for cakes and cupcakes so I decided to use that along with plain unsweetened toasted coconut to frost the cake. The marshmallow frosting is sweet enough on its own anyway and the unsweetened version has more of the true coconut flavor so that worked very well.
I love a good tart lime curd, so that was easy enough to decide on for the filling. However,I didn't want a heavy cake to support all those great flavors so I chose a simple sponge cake with a little lime zest added for extra flavor.
The combination of flavors and textures turned out fantastically well and wasn't too heavy at all; in fact, I'd say it is one of my favorite new cakes I've created this year.
If this recipe sounds good, you should also take a look at out Coconut Lime Sugar Cookies recipe!
Like this Coconut Lime Marshmallow Cake recipe?
You'll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekdly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Coconut Lime Marshmallow Cake
Coconut Lime Marshmallow Cake - a fantastic combination of flavors and textures including a light lime sponge cake, a tangy lime curd, fluffy marshmallow frosting and a generous coating of toasted coconut.
Ingredients
For the Lime Curd
- 6 large or extra large egg yolks
- Zest of 2 large limes
- ½ cup fresh lime juice
- ¾ cup sugar
- ½ cup butter cut in small pieces
For the Lime Sponge Cake
- 1 cup flour
- 1 teaspoon baking powder
- 6 eggs separated, room temperature
- ¼ teaspoon cream of tarter
- 1 cup sugar, separated in 2 half cups
- 2 teaspoon vanilla extract
- ½ teaspoon lemon flavoring, optional
- zest of one lime finely minced
For the Marshmallow Frosting
- 4 egg whites
- ¼ teaspoon cream of tarter
- 2 teaspoon vanilla extract
- 1 ¼ cups sugar
- ½ cup corn syrup
- ¼ cup water
Garnish with
- 1 cup toasted coconut
Instructions
For the Lime Curd
Whisk together egg yolks, lime juice and zest, and sugar in a small saucepan.
Cook over medium low heat, stirring constantly until the mixture thickens enough to coat the wooden spoon.
Remove from heat and whisk in the butter, one piece at a time until smooth.
At this point you can press the lime cured through a sieve to remove the zest if desired but I don't bother.
Chill completely before using to fill the center of the two cake layers.
For the Lime Sponge Cake
Sift together the flour and baking powder and set aside.
For the meringue base of the batter you will need to beat egg whites and cream of tarter until foamy.
Add ½ cup sugar gradually until egg whites are stiff.
Beat egg yolks and ½ cup sugar until foamy and thickened.
Fold beaten egg yolks into the beaten egg whites along with the vanilla (and lemon) for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.
During the final minute of folding the batter add zest of one lime, finely minced.
Pour into ungreased and parchment paper lined 8 or 9 inch round cake pans and bake at 325 degrees F for 25-30 minutes or until center springs back when touched.
Turn onto a wire rack to cool completely.
For the Marshmallow Frosting
In a small saucepan combine sugar, corn syrup and water.
Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.
Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl.
With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream.Continue to whip the frosting until it forms stiff peaks.
Frost your cake immediately with this frosting while it is still slightly warm as it is easier to spread smoothly than if allowed to cool completely.
I like to pipe a rim of frosting around the edge of the bottom layer of cake to form a sort of well for the lime curd before adding the top layer and frosting the entire outside of the cake. Reserve ¼ cup of the lime curd to garnish the cake if desired
When the cake is completely frosted cover the top and sides of the cake with the toasted coconut. I toast coconut in the oven at 350 degrees F by placing it in a shallow layer on a baking sheet for 5 to 10 minutes, tossing it about 3 times during the baking time.
Nutrition Information
Yield
16Serving Size
1 sliceAmount Per Serving Calories 452Total Fat 14gSaturated Fat 9gUnsaturated Fat 5gCholesterol 157mgSodium 206mgCarbohydrates 74gFiber 2gSugar 59gProtein 8g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
