The light-as-air center combined with the rich taste of toasted coconut makes you feel like a million bucks. This cake is especially fitting for a warm summer day when you need the perfect dessert to help you cool down.
Author:Addie Gundry
Prep Time:25 minutes
Chill Time:4 hours
Cook Time:7 minutes
Total Time:4 hours 32 minutes
Yield:Serves 12 1x
Category:Bakery
Ingredients
Scale
1 cup plus 3 tablespoons graham cracker crumbs
1/4 cup sugar
4 tablespoons unsalted butter, melted
1/3 cup milk
20 marshmallows
8 ounces cream cheese, room temperature
1/2 teaspoon vanilla bean paste or vanilla extract
Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking dish.
In a small bowl, combine 1 cup of the graham cracker crumbs, the sugar, and melted butter. Press evenly into the baking dish. Bake for 5 to 7 minutes or until set. Set aside to cool.
In a small saucepan, combine the milk and marshmallows. Cook on low heat until the marshmallows have melted. Set aside. Using a hand mixer or a stand mixer fitted with the paddle attachment beat the cream cheese and vanilla on medium speed until light and fluffy. Add the marshmallow mixture and beat until combined. Fold in the whipped topping. Pour the filling into the baking dish.
Combine the remaining 3 tablespoons graham cracker crumbs with the cinnamon. Sprinkle over the cake, then sprinkle the toasted coconut over the top. Refrigerate for at least 4 hours until firm. Slice and serve.
Notes
To toast the coconut, spread it on a baking sheet and bake at 350 degrees F for 5 to 10 minutes or until light golden brown.
