Marshmallow creme and powdered egg whites make a snowy white frosting for this spectacular three-layer cake.

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Ingredients

Cake:

No-Cook Frosting:

Directions

  • Heat oven to 350 degrees F. Grease three 9-inch round cake pans. Dust with flour.

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Cake:

  • In bowl, beat butter until creamy. Gradually beat in sugar and vanilla; beat until light and fluffy, 3 minutes. Add eggs, one at a time. Beat well after each.

  • In a small bowl, mix flour and baking powder. On low speed, beat flour mixture into butter mixture, alternating with milk in 3 additions, beginning and ending with flour, and beating well after each addition. Divide batter among prepared cake pans.

  • Bake cakes in 350 degree F oven for 25 minutes or until toothpick inserted in centers comes out clean. Let cakes cool in pans on wire racks.

No-Cook Frosting:

  • In medium-size bowl, mix powdered whites and 1/4 cup warm water; let stand 5 minutes to soften; lightly whisk to dissolve. Add cream of tartar. Beat on medium-high speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, until blended. Beat in salt. Reduce speed to medium; beat in one third of marshmallow crème, then 1 tablespoon warm water. Beat in remaining marshmallow crème, then remaining warm water. Beat in coconut extract; continue beating until frosting is good spreading consistency, adding 1 to 2 tablespoons more water if needed.

  • Turn cakes out of pans. Place one layer on serving plate (slide thin strips of parchment or waxed paper underneath layer to keep plate clean). Spread 3/4 cup frosting over top of cake layer; sprinkle with 2 tablespoons coconut. Stack second layer on top; frost top, sprinkle with coconut. Place third layer on top. Frost sides of cake and top. Sprinkle remaining coconut over sides and top. Remove paper strips. Refrigerate at least 1 hour to firm up frosting slightly.

Nutrition Facts

420 calories; 17 g total fat; 100 mg cholesterol; 152 mg sodium. 64 g carbohydrates; 6 g protein;

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