Coconut Cake With Mascarpone Frosting
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
58
Spice
55
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour2 tsps
Baking Powder1.666667 cups
Sugar1 tsp
Vanilla Extract4 large
Egg (room temperature)3 cup
Whole Milk1.5 cups
Coconut (finely grated peeled fresh)2.75 tsps
Lime (finely grated peel, divided)1 tsp
Ground Cloves2.666667 cups
Powdered SugarDirections:
1
Stir in 1 1/2 cups finely grated coconut and 1 1/4 teaspoons lime peel
2
Transfer mixture to prepared pan; smooth top
3
Bake until tester inserted into center comes out clean, about 1 hour 20 minutes
4
Cool cake in pan 20 minutes
5
Cut around sides to loosen; invert onto platter
6
Cool completely
7
Using electric mixer, beat 3 tablespoons butter, 1 1/2 teaspoons lime peel, mascarpone, and cloves in large bowl
8
Add powdered sugar; beat just until smooth
9
Spread mascarpone frosting over top of cooled cake
10
Garnish top edge with 1/2 cup shaved coconut
11
DO AHEAD Can be made 1 day ahead
12
Cover with cake dome and chill
13
Bring to room temperature before serving
14
*An Italian cream cheese; sold at many supermarkets and at Italian markets
15
*An Italian cream cheese; sold at many supermarkets and at Italian markets
16
Preheat oven to 325°F
17
Line bottom of 9-inch diameter springform pan with parchment paper; butter paper and pan
18
Whisk flour and baking powder in medium bowl
19
Using electric mixer, beat sugar, 3/4 cup butter, and vanilla in large bowl until blended
20
Beat in eggs 1 at a time
21
Add flour mixture alternately with milk in 2 additions each, beating until just blended
22
Stir in 1 1/2 cups finely grated coconut and 1 1/4 teaspoons lime peel
23
Transfer mixture to prepared pan; smooth top
24
Bake until tester inserted into center comes out clean, about 1 hour 20 minutes
25
Cool cake in pan 20 minutes
26
Cut around sides to loosen; invert onto platter
27
Cool completely
28
Using electric mixer, beat 3 tablespoons butter, 1 1/2 teaspoons lime peel, mascarpone, and cloves in large bowl
29
Add powdered sugar; beat just until smooth
30
Spread mascarpone frosting over top of cooled cake
31
Garnish top edge with 1/2 cup shaved coconut
32
DO AHEAD Can be made 1 day ahead
33
Cover with cake dome and chill
34
Bring to room temperature before serving
35
Preheat oven to 325°F
36
Line bottom of 9-inch diameter springform pan with parchment paper; butter paper and pan
37
Whisk flour and baking powder in medium bowl
38
Using electric mixer, beat sugar, 3/4 cup butter, and vanilla in large bowl until blended
39
Beat in eggs 1 at a time
40
Add flour mixture alternately with milk in 2 additions each, beating until just blended