Southern Living Coconut Cake With Marshmallow Frosting - cooking recipe

Ingredients

For the Cake
1 cup butter, softened
2 cups sugar
4 large eggs
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
2 tablespoons sugar
1/4 cup fresh coconut milk
2 -3 cups fresh coconut, shredded
For the Frosting
1 1/2 cups sugar
1/2 cup water
4 egg whites
1/2 teaspoon salt
6 large marshmallows, cut into pieces

Preparation

Remove liquid from coconut and reserve.
Remove the\"meat\" of the coconut and shred.
Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups of sugar, beating well.
Add eggs, one at a time, beating until blended after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
Beat at low speed until blended after each addition.
Stir in flavorings and pour into 3 greased and floured 9\" round cake pans.
Bake at 350\u00b0F for 20-25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks.
Make frosting: Combine sugar and water in a heavy saucepan.
cook over medium heat stirring, constantly until mixture is clear.
Cook without stirring until syrup reaches the soft-ball stage or a candy thermometer reaches 240\u00b0F.
while syrup cooks beat egg whites at low speed with an electric mixer until foamy.
Add cream of tartar and salt; beat at medium speed until soft peaks form.
Increase to high speed and add hot syrup in a heavy stream.
Add marshmallows, a few pieces at a time.
Beat until stiff peaks form and frosting is thick enough to spread.
Combine 2 tbsp sugar and coconut milk.
Microwave on high for 30 seconds; stir until sugar dissolves.
Brush one cake layer with half of the coconut milk\"syrup\" leaving 1/2\" margin around the edges.
Spread with 1/2 cup boiled frosting and sprinkle with1/2 cup of shredded coconut-- repeat with each layer.
Top with remaining cake layer.
Spread remaining frosting on top and sides of cake; sprinkle with remaining coconut.
Cover and chill.