S’mores Chocolate Coconut Cake

S’mores Coconut Cake.. A triple layer of Angel food cake, fluffy marshmallow frosting and coated with toasted coconut and smooth ghirardelli dark chocolate…
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Yaseeenooo!! 🎂🎉🎊💥
* Marshmallow frosting:
4 egg whites
1 1/2 cups sugar
1/3 cup water
1/2 teaspoon lemon juice
1 teaspoon coconut essence
2 cups toasted flake or shredded coconut (unsweetened)
4oz dark ghirardelli chocolate
Marshmallows for garnish
* Into a bowl of standup mixer add the egg whites and lemon juice. In a small saucepan boil the sugar and water until thermometer reads 220 degree, then start whisking the egg whites, until syrup gets to 240 degrees turn off heat and pour the sugar syrup from side of mixing bowl into the egg white while whisking, continue for 5 minutes, add in the coconut essence and continue for 2 more minutes until egg white is stiff, fluffy and shinny, put aside to cool..
* Angel food cake:
My Angel food cake recipe from previous post, or (any of your favorite cake recipe) substitute vanilla with coconut essence. Mix and divide batter into three 8 inch cake pans lined with parchment, bake and cool, brush with simple syrup (boil 1/2 cup water and 1/3 cup sugar for 2 minutes) cool…
When frosting is cool spread between cake layers (in highlights), then frost the cake and coat with the toasted coconuts and chill, melt #ghirardelli chocolate pour over the top of chilled cake and garnish with torched marshmallow (use a kitchen torch) and enjoy this soft, moist, delicious coconut s’mores cake by the campfire 🔥 tonight.. Enjoy!!
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