Dessert: Coconut Layer Cake with Marshmallow Frosting Recipe | Myrecipes

Recipe by Robert Landolphi Swirls of rich, fluffy marshmallow frosting and flakes of toasted coconut are the crowning glory of this luscious layer cake. Did we mention it's completely gluten-free?

This recipe includes superfoods such as:

Brown Rice

Health benefits of Coconut Layer Cake with Marshmallow Frosting Recipe | Myrecipes

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/4 cup fresh orange juice (about 1 orange)
1 tablespoon sugar
3.9 ounces white rice flour (about 3/4 cup)
3.45 ounces brown rice flour (about 3/4 cup)
3.15 ounces sweet white sorghum flour (about 3/4 cup)
2.3 ounces cornstarch (about 1/2 cup)
1 tablespoon baking powder
2 teaspoons xanthan gum
1 teaspoon salt
1 1/4 cups sugar, divided
7 tablespoons canola oil
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
2 cups 1% low-fat milk
6 large egg whites
Cooking spray
3 large egg whites
1/2 cup plus 1 tablespoon sugar
1 tablespoon plus 1 teaspoon corn syrup
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract
1/3 cup flaked unsweetened coconut, toasted

Instructions

Combine orange juice and 1 tablespoon sugar in a small saucepan. Bring mixture to a boil over medium heat; cook 1 minute, stirring until sugar dissolves. Remove from heat; cool.
Preheat oven to 350 °.
Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, baking powder, xanthan gum, and salt in a medium bowl; stir with a whisk.
Place 1 cup sugar, oil, and butter in a large bowl; beat with a mixer at medium speed until blended. Beat in 2 teaspoons vanilla. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
Beat 6 egg whites with a mixer at high speed until foamy; gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into batter. Pour batter into 2 (9-inch) round cake pans coated with cooking spray.
Bake at 350 ° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack. Pierce entire surface of cake layers at 1/2-inch intervals with a wooden pick. Drizzle orange syrup over cakes. Let stand 20 minutes.
Combine 3 egg whites and next 4 ingredients (through 1/8 teaspoon salt) in the top of a double boiler. Cook over simmering water until a thermometer registers 160 °, stirring constantly with a whisk. Pour egg white mixture into a large bowl; add 1 teaspoon vanilla. Beat at high speed until stiff peaks form and frosting is cool.
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle coconut over top of cake. Chill 1 hour. Store cake loosely covered in refrigerator.

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