Chocolate Cake with Marshmallow and Coconut Frosting

Name: Chocolate Cake with Marshmallow and Coconut Frosting
Prep time: 100 min
Cook time: 30 min
Yield: 8
Cuisine: Internacional
Ingredients: 3 cups pancake mix, for the cake; 2 1/2 cups cow's milk, for the cake; 3 eggs, for the cake; 3 tablespoons butter, melted, for the cake; 1/2 cups granulated sugar, for the cake; 1/2 cups cocoa, for the cake; 2 1/2 cups whipping cream, for frosting; 1/2 cups white chocolate, finely chopped, for frosting; 1 cup marshmallows, cut into small pieces, for frosting; 1/2 cups shredded coconut, and toasted, for the filling; 1 cup shredded coconut, for decoration

Brenda Villagomez

If you were looking for a chocolate cake recipe to make with your kids, this one might work for you. The mix to make this cake uses pancake flour, so it's very simple and the ingredients are easy to find. Its white chocolate and marshmallow filling is a very sweet way to indulge the palate, and to ensure it turns out well, don't forget to refrigerate the frosting before covering the cake so that it is firmer.

Reviewed by Editorial Team of Kiwilimón

Published: 15-08-2019

Preparation

1h 10 mins

30 mins

Low

Preheat the oven to 180 °C. Mix the pancake flour with the milk, egg, butter, sugar, and cocoa. Pour the mixture into 3 greased and floured 20 cm diameter molds, and bake for 25 minutes. Let cool and set aside. In a saucepan over medium heat, heat the heavy cream. Then add the chocolate and marshmallows; mix until you have a smooth consistency. Refrigerate for 1 hour. Whip the refrigerated mixture until it doubles in size, return it to the refrigerator for one hour, then place it in a piping bag. Set aside. On a cutting board and using a knife, level the cakes, place the filling and the toasted grated coconut; repeat this step 2 more times. Cover the cake with more frosting and coconut. Enjoy.