Coconut & Cacao Cake with Marshmallow Frosting Renee Naturally
Coconut & Cacao Cake with Marshmallow Frosting, Renee Naturally

Coconut & Cacao Cake with Marshmallow Frosting

Chocolate cake is a safe and a popular favorite for parties and celebrations. Tradition gets a tropical twist here though, with the addition of protein-packed coconut. If I'm having an afternoon tea 'party' for friends, making the single recipe below is perfect. However, if I've got a big shindig on my hands, then I'll double the recipe and bake in two batches, placing the light marshmellow-like frosting between the layers when cooled. 

Method
  • Preheat the oven to 180°. Grease a circular cake pan with rice bran oil and dust with almond meal
  • In a large bowl, combine the almond meal, cocoa, xantham gum, coconut, salt, and baking soda
  • In a separate bowl, combine the coconut nectar, eggs, and vanilla
  • Stir the wet ingredients into the almond mixture until combined. Pour the batter into the cake tin and bake for 40 minutes
  • Let the cake cool in the pan before removing to decorate
  • To make the frosting, bring the coconut nectar to the boil in a pan over a medium heat (stirring frequently). Lower the heat and gently simmer for 6 minutes.
  • In a large bowl, using a handheld mixer, whip the egg whites until stiff white peaks form. Slowly pour the coconut nectar into the egg whites, whisking continuously. Smooth onto cake with a flat knife and voila...'marshmallow' goodness!
Cake Ingredients
Serves 10
  • 1 cup of almond meal
  • 1 cup of dessicated coconut
  • ½ teaspoon of xantham gum
  • ¼ cup cacao powder
  • ½ teaspoon of salt
  • ½ teaspoon of baking soda
  • 1 teaspoon of vanilla extract
  • 2 free-range eggs
  • 1 cup of coconut nectar
'Marshmallow' Frosting
  • 1/2 cup coconut nectar
  • 2 free-range egg whites
Nutrition Bite

Coconut – Finally no longer seen as a ‘bad’ food. Coconuts are rich in lauric acid, which is known for being antiviral, antibacterial and antifungal, while boosting the immune system. Although a saturated fat, it is a medium chain fatty acids which is more readily used as energy for the body (rather than stored as fat!)

Marshmallows and Cocoa, Renee Naturally
Comments

So pretty! Do you style all of the pictures yourself? Love the recipe too. Thank you XoX

Hi Janice. Thanks for your lovely feedback! I have very talented stylist (Victoria Spicer) assist me with most of the shots (along with a great photographer, Amanda Gaskin). You can read more about controbutors by clicking on the 'contributors' tab on the right hand panel of the blog. x

Hi Renee
How many days ahead could you ice a cake with this frosting before cutting?
(I have sealed the cake with a rice malt marzipan)
I would like to use this on my father-in laws 80th cake but would like to make it a few days before.
being summer would it be ok in the fridge or would it loose it's gloss?
Thanks
The healthy nut
PS love the natural sugars

Hi The Healthy Nut,

Ideally, this cake would be best iced on the day of the birthday as the icing does look lovely and glossy for about 12 hours before 'deflating' slightly. I think I would try and make the icing a few days in advance (and storing in the fridge), and then you could perhaps just whip it up before putting it on the cake on the day? When I store the cake for a few days after making it (and eating some of it on the same day) the icing does still look nice...just not as impressive as it does initally. Very impressed by the way about the rice malt marzipan! Hope your father and law enjoys the cake! x 

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