Coconut Macaroon Cake
Minutes Prep time: 45
Minutes Total time: 75
Servings: 12
Difficulty: Intermediate
Minutes Prep time: 45
Minutes Total time: 75
Servings: 12
Difficulty: Intermediate
PAM® Baking Spray
1 pkg (18 oz each) Duncan Hines® Dolly Parton's Favorite Coconut Cake Mix
1-1/2 cups milk
10 tablespoons melted butter
4 eggs
BUTTERCREAM:
2/3 cup unsweetened flaked coconut
1 cup unsalted butter, softened
1 jar (7 oz each) marshmallow creme
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup chocolate sauce or chocolate syrup
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 103 mg | 10% |
Carbohydrate | 69 g | 23% |
Cholesterol | 131 mg | 44% |
Total Fat | 32 g | 50% |
Iron | 1 mg | 7% |
Calories | 591 kcal | 30% |
Sodium | 538 mg | 22% |
Protein | 5 g | 9% |
Saturated Fat | 20 g | 102% |
Sugars | 48 g | 5% |
Vitamin C | 0 |
Preheat oven to 350°F. Spray two 8-inch round cake pans with baking spray.
Whisk cake mix, milk, melted butter and eggs in large bowl together until well blended, about a minute. Divide batter evenly into pans.
Bake 30 to 32 minutes, until toothpick inserted in center comes out clean. Place on wire rack to cool 15 minutes. Remove cakes from pan and cool completely.
Place coconut flakes in even layer on baking sheet. Bake 5 to 7 minutes until toasted, stirring halfway through. Cool.
Beat butter, marshmallow creme, confectioners' sugar, vanilla and salt in a large bowl with an electric mixer on low speed until blended, about 1 minute. Increase speed to medium high and continue mixing until light and fluffy, about 2 minutes.
Place one cake layer on a serving plate. Spread half of the frosting over cake. Place second cake layer on top and frost with remaining frosting. Garnish with toasted coconut and chocolate sauce.
Coconut Macaroon Cake