Chocolate Cake with Coconut Cream and Marshmallow Buttercream Frosting

Indulge in the ultimate dessert fantasy with a Chocolate Cake layered with Coconut Cream and topped with Marshmallow Buttercream Frosting. This recipe offers a sublime combination of rich chocolate, creamy coconut, and sweet, fluffy marshmallow, creating a luxurious and irresistible treat. Perfect for special occasions, celebrations, or when you want to impress with your baking skills, this chocolate cake is a showstopper in both flavor and presentation.

A Symphony of Flavors and Textures

This dessert brings together three beloved elements in the world of sweets. The chocolate cake serves as a moist and rich base, the coconut cream adds a tropical twist with its creamy texture and subtle sweetness, and the marshmallow buttercream frosting provides a light and airy finish. Each component complements the others, resulting in a harmonious blend of flavors and textures.


For the Chocolate Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Coconut Cream:

  • 1 can (14 ounces) coconut cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For the Marshmallow Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 1 jar (7 ounces) marshmallow creme
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons milk or cream


Baking the Cake:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Mix Dry Ingredients: In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
  3. Add Wet Ingredients: Add milk, oil, eggs, and vanilla to the flour mixture and mix until well combined. Stir in boiling water (batter will be thin).
  4. Bake: Pour batter into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.

Making the Coconut Cream:

  1. Whip Coconut Cream: In a bowl, whip the coconut cream, powdered sugar, and vanilla extract until smooth and creamy. Chill in the refrigerator.

Preparing the Marshmallow Buttercream Frosting:

  1. Cream Butter and Marshmallow: In a large bowl, beat the butter and marshmallow creme until smooth. Gradually add powdered sugar and beat until fluffy. Mix in vanilla extract and enough milk or cream to achieve a spreadable consistency.

Assembling the Cake:

  1. Layer Cake and Coconut Cream: Place one cake layer on a serving plate. Spread the coconut cream over the top. Top with the second cake layer.
  2. Frost with Marshmallow Buttercream: Frost the top and sides of the cake with the marshmallow buttercream frosting.
  3. Decorate: Optionally, garnish with toasted coconut flakes, chocolate shavings, or marshmallows.


  1. Serve and Enjoy: Slice and serve the cake. Enjoy the decadent combination of chocolate, coconut, and marshmallow in each delicious bite.


Chocolate Cake with Coconut Cream and Marshmallow Buttercream Frosting is a decadent and elegant dessert that’s sure to dazzle your taste buds and impress your guests. Each layer of this cake offers a unique flavor and texture, making every bite a delightful experience. Whether for a special celebration or as a luxurious treat, this cake is a testament to the magic of baking and the joy it brings.

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