I've been wanting to try this recipe out for a while. My mouth just waters at the very idea of pairing a moist coconut cake together with raspberry preserves. YUM. So I did just that last weekend and topped the cake off with a dollop of marshmallow frosting.
Now, I'm still in experimental mode with the marshmallow frosting, mine always seems to 'melt' right off the cupcake and make a gooey mess. I've seen pictures of this frosting and it appears to have a nice form kinda looking like a swirled ice cream on top of the cupcake. Maybe I need to beat it more??? I will post again on said topic when I have reached the marshmallow-ness that I desire. I broiled some of the cake to make a nice meringue frosting which held the it in place much better.
Anyway, these cakes tasted so yummy, I added sweetened coconut flakes to my batter and just a drop of coconut flavoring to amp up the coconut goodness. I also added coconut cream in place of the liquid called for. Before sending these babies off to ovenland, I swirled a bit of raspberry preserves on top of the cake. Topped with a super pretty raspberry candy, my cakes were done. Good thing church was the next day so that I could share them there otherwise they would all be resting peacefully, or not so peacefully...in my tummy ;)
