Cherry Devil's Food Cake with Pink Coconut Topping (The Best Spring Dessert!)
Cherry Devil's Food Cake with Pink Coconut Topping (The Best Spring Dessert!)
Ingredients
For the Cake
- 16 fluid ounces cherry-flavored soda
- 1 box devil's food cake mix, standard size (15.25 oz)
For the Frosting
- 1 container cream cheese frosting, standard size
- 7 ounces Jet-Puffed Marshmallow Creme
For the Pink Coconut Topping
- 1 bag unsweetened flaked coconut, standard size
- as needed neon pink food dye
Instructions
- 1
Preheat the oven to 350°F.
⏱️ 10 min•🌡️ 350
- 2
Pour the cherry-flavored soda into a rectangular glass baking dish.
⏱️ 1 min
- 3
Empty the entire box of devil's food cake mix over the soda in the baking dish.
⏱️ 1 min
- 4
Using a whisk, mix the soda and the cake mix together directly in the baking dish until a smooth batter is formed. Ensure there are no dry spots of cake mix.
⏱️ 3 min
- 5
Place the baking dish into the preheated 350°F oven and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350
- 6
While the cake bakes, prepare the frosting: Scoop the entire container of cream cheese frosting into a mixing bowl.
⏱️ 2 min
- 7
Add the entire container (7 oz) of Jet-Puffed Marshmallow Creme to the bowl with the cream cheese frosting.
⏱️ 1 min
- 8
Using a spatula, mix the cream cheese frosting and marshmallow creme together until they are well combined and smooth. Set aside.
⏱️ 3 min
- 9
Once the cake is baked, remove it from the oven and allow it to cool completely on a wire rack. This is crucial for the frosting not to melt when applied. This will take at least 1 hour.
⏱️ 60 min
- 10
Once the cake is cooled, dollop the mixed frosting onto the cake.
⏱️ 1 min
- 11
Using a spatula, spread the frosting evenly over the entire surface of the cake, creating a thin, uniform layer.
⏱️ 2 min
- 12
Prepare the pink coconut topping: Pour the entire bag of shredded coconut into a clean mixing bowl.
⏱️ 1 min
- 13
Add a generous amount of neon pink food dye to the coconut. Start with a few drops and add more until the desired color is achieved.
⏱️ 1 min
- 14
Using tongs, mix the coconut and food dye until the coconut is uniformly pink. Ensure all flakes are coated.
⏱️ 2 min
- 15
Sprinkle the pink coconut topping generously over the frosted cake, ensuring it is completely covered.
⏱️ 2 min
- 16
Gently press the coconut topping down onto the cake with your hands to help it adhere to the frosting.
⏱️ 1 min
- 17
The cake is now ready to be served. Use a spatula to cut and lift a large slice of the cake.
⏱️ 1 min
- 18
Enjoy a big slice of this delicious, 'snowball-like' cake!
Kitchen Tools
Cherry Devil's Food Cake with Pink Coconut Topping (The Best Spring Dessert!)
For the Cake
- 16 fluid ounces cherry-flavored soda
- 1 box devil's food cake mix, standard size (15.25 oz)
For the Frosting
- 1 container cream cheese frosting, standard size
- 7 ounces Jet-Puffed Marshmallow Creme
For the Pink Coconut Topping
- 1 bag unsweetened flaked coconut, standard size
- as needed neon pink food dye
Instructions
- 1
Preheat the oven to 350°F.
⏱️ 10 min•🌡️ 350 - 2
Pour the cherry-flavored soda into a rectangular glass baking dish.
⏱️ 1 min - 3
Empty the entire box of devil's food cake mix over the soda in the baking dish.
⏱️ 1 min - 4
Using a whisk, mix the soda and the cake mix together directly in the baking dish until a smooth batter is formed. Ensure there are no dry spots of cake mix.
⏱️ 3 min - 5
Place the baking dish into the preheated 350°F oven and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350 - 6
While the cake bakes, prepare the frosting: Scoop the entire container of cream cheese frosting into a mixing bowl.
⏱️ 2 min - 7
Add the entire container (7 oz) of Jet-Puffed Marshmallow Creme to the bowl with the cream cheese frosting.
⏱️ 1 min - 8
Using a spatula, mix the cream cheese frosting and marshmallow creme together until they are well combined and smooth. Set aside.
⏱️ 3 min - 9
Once the cake is baked, remove it from the oven and allow it to cool completely on a wire rack. This is crucial for the frosting not to melt when applied. This will take at least 1 hour.
⏱️ 60 min - 10
Once the cake is cooled, dollop the mixed frosting onto the cake.
⏱️ 1 min - 11
Using a spatula, spread the frosting evenly over the entire surface of the cake, creating a thin, uniform layer.
⏱️ 2 min - 12
Prepare the pink coconut topping: Pour the entire bag of shredded coconut into a clean mixing bowl.
⏱️ 1 min - 13
Add a generous amount of neon pink food dye to the coconut. Start with a few drops and add more until the desired color is achieved.
⏱️ 1 min - 14
Using tongs, mix the coconut and food dye until the coconut is uniformly pink. Ensure all flakes are coated.
⏱️ 2 min - 15
Sprinkle the pink coconut topping generously over the frosted cake, ensuring it is completely covered.
⏱️ 2 min - 16
Gently press the coconut topping down onto the cake with your hands to help it adhere to the frosting.
⏱️ 1 min - 17
The cake is now ready to be served. Use a spatula to cut and lift a large slice of the cake.
⏱️ 1 min - 18
Enjoy a big slice of this delicious, 'snowball-like' cake!