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Coconut Cake Frosting(marshmallow Fluff)****


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Rate this recipe 3.7/5 (27 Votes)


  • No-Cook Frosting:
  • 4 teaspoons powdered egg whites
  • 1/4 cup warm water
  • 1/8 teaspoon cream of tartar
  • 1/2 cup superfine sugar
  • 1/8 teaspoon salt
  • 1 jar (7.5 ounces) marshmallow crème
  • 1/2 teaspoon coconut extract
  • 1-1/2 cups sweetened flake coconut


Adapted from


Step 1

1. In medium-size bowl, mix powdered whites and 1/4 cup warm water; let stand 5 minutes to soften; lightly whisk to dissolve.
2. Add cream of tartar. Beat on medium-high speed until soft peaks form.
3. Gradually beat in sugar, 2 tablespoons at a time, until blended. Beat in salt.
4. Reduce speed to medium; beat in one third of marshmallow crème, then 1 tablespoon warm water. Beat in remaining marshmallow crème, then remaining warm water.
5. Beat in coconut extract; continue beating until frosting is good spreading consistency, adding 1 to 2 tablespoons more water if needed.

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