Coconut Fudge Layer Cake

Cake2 cups all-purpose flour2 cups sugar 3/4 cup cocoa powder2 teaspoons baking soda1 teaspoon baking powder 1/2 teaspoon salt1 cup whole milk2 teaspoons white vinegar2 eggs1 cup cold coffee 1/2 cup canola oilCoconut filling1 cup sugar 1/2 cup whole milk30 large marshmallows2 teaspoons vanilla extract14 ounces shredded coconutChocolate fudge frosting3 cups sugar4 tablespoons cocoa powder3 tablespoons light corn syrup1 cup whole milk4 tablespoons butter1 teaspoon vanilla extractHeat oven to 350 degrees. Grease and flour two 8-inch cake pans.For the cake: In a large bowl, mix the flour, sugar, cocoa, baking soda, baking powder and salt.In a separate bowl, combine milk and vinegar. Make a well in the center of flour mixture and add the eggs, coffee, oil and milk mixture; mix until smooth. Batter will be thin. Pour into prepared pans and bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove layers and cool on wire rack.For the filling: Cook sugar, milk and marshmallows over medium heat until marshmallows melt. Add vanilla and coconut, bring to a boil and cook about 1 minute. Set aside to cool while cake is baking.For the frosting: Combine sugar, corn syrup, milk and butter in saucepan. Cook without stirring until mixture reaches soft ball stage (235-240 degrees on a candy thermometer). Remove from heat. Stir in butter and vanilla and whisk briskly until thick and creamy.To assemble: Place one cake layer on serving plate and top with filling. Place second layer on top and frost top and sides.Serves 12.Nutrition values per serving: 878 calories, 28 g fat (28 g saturated), 157 g carbohydrates, 4 g fiber, 8 g protein, 53 mg cholesterol, 488 mg sodium.