AN EASTER CAKE
 
Triple Coconut Cake

1 Package white cake mix
1 1/2 cups unsweetened coconut milk
4 Large eggs whites
3 drops any color food coloring to make a pastel look.

In large mixing bowl, blend the cake mix, coconut milk and
egg whites. Beat at low speed until moistened (about 30
seconds). Beat at medium speed for two minutes. Pour
batter evenly in pan(s). Bake according to box instructions
or until toothpick inserted into the center comes out clean.

Cool in pan(s) on a wire rack for 15 minutes. Turn out of
pan(s) to cool completely before frosting.

Marshmallow Cream Frosting

3/4 cup sugar
1/4 cup milk
2 tablespoons hot water
6 marshmallows or 2 tablespoons marshmallow cream
1/2 teaspoon vanilla
2 drops of food coloring

Put the milk and sugar into a saucepan, bring slowly to the
boiling point and boil for five minutes. Place the marshmallow
in a double boiler with hot water and vanilla. Stir until the
mixture is smooth, then add the milk and sugar syrup and
food color gradually, stirring constantly. Beat until cool,
then spread. Using a plastic bag, place coconut flakes and
food coloring (color of your choice) and shake vigorously.
Sprinkle colored coconut on top and sides of cake.

 

OFL~