adapted from Cook's Country
1/2 cup water
2 teaspoons unflavored gelatin
10 tablespoons (1 1/4 sticks) unsalted butter, softened
2 teaspoons vanilla extract
1/8 teaspoon salt
3 cups marshmallow creme
2 cups sweetened, shredded coconut
2 drops red food coloring
2 (9 inch) cake rounds
For the marshmallow mixture: Combine water and gelatin in a large bowl
and let sit until gelatin softens, about 5 minutes. Microwave until
mixture is bubbly around edges and gelatin dissolves, about 30 seconds.
Stir in butter, vanilla, and salt until combined. Let mixture cool until
just warm to touch, about 5 minutes, then whisk in marshmallow creme
until smooth. refrigerate mixture until thick and spreadable, about 30
minutes.
To assemble: Pulse coconut and food coloring in food processor until
coarsely ground. Line a 1 1/2 quart bowl with plastic wrap, letting ends
of wrap overhang bowl. Cut one cake round into 8 even wedges. Line bowl
with cake wedges, packing gently so that there are no spaces between
wedges. Fill cake-lined bowl with 1 cup marshmallow mixture. Top with
second cake round, trimming away excess cake. Wrap with plastic wrap and
refrigerate until set, about 1 hour. Unwrap, invert cake on a serving
platter, and discard plastic. Spread remaining marshmallow mixture
evenly over cake and sprinkle with coconut. Slice and serve.
enjoy!
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