Ingredients
Nonstick cooking spray, for pan
1 box Devil’s food cake mix, plus ingredients called for on box
8 oz. cream cheese, softened
1/3 c. marshmallow crème
1 large egg
2 tbsp. sugar
1 tbsp. flour
1 tsp. pure vanilla extract
2 c. sweetened shredded coconut
pink food coloring
1/2 c. butter, softened
7 1/2 oz. jar marshmallow crème
3 c. powdered sugar
Preparation
Step 1Preheat oven to 350° and grease a 2-quart oven-proof Pyrex bowl with nonstick cooking spray. Prepare cake mix according to package instructions and pour into prepared bowl. Step 2In a medium bowl using a hand mixer, beat together cream cheese, marshmallow crème, egg, sugar, flour and vanilla until smooth. Spoon mixture into the center of the batter in the bowl.Step 3Bake until toothpick inserted in center of the cake comes out clean, about 1 hour. Let cool in bowl for 10 minutes, then loosen cake from bowl with knife. Invert onto wire rack to let cake cool completely. Step 4While the cake is cooling, dye the shredded coconut pink: In a large bowl filled with the coconut, add a few drops of pink food coloring. Toss with your hands or a fork until all of the coconut is pink, adding more food coloring if necessary. Step 5Make frosting: In a large bowl using a hand mixer, beat together butter and crème until the mixture is evenly incorporated and fluffy. Add powdered sugar and beat until the mixture is smooth. Step 6When the cake is cool, cover completely with frosting using an offset spatula and press pink coconut into the frosting.
