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
Preheat oven to 325°F
2
Line bottom of 9-inch diameter springform pan with parchment paper; butter paper and pan
3
Whisk flour and baking powder in medium bowl
4
Using electric mixer, beat sugar, 3/4 cup butter, and vanilla in large bowl until blended
5
Beat in eggs 1 at a time
6
Add flour mixture alternately with milk in 2 additions each, beating until just blended
7
Stir in 1 1/2 cups finely grated coconut and 1 1/4 teaspoons lime peel
8
Transfer mixture to prepared pan; smooth top
9
Bake until tester inserted into center comes out clean, about 1 hour 20 minutes
10
Cool cake in pan 20 minutes
11
Cut around sides to loosen; invert onto platter
12
Cool completely
13
Using electric mixer, beat 3 tablespoons butter, 1 1/2 teaspoons lime peel, mascarpone, and cloves in large bowl
14
Add powdered sugar; beat just until smooth
15
Spread mascarpone frosting over top of cooled cake
16
Garnish top edge with 1/2 cup shaved coconut
17
DO AHEAD Can be made 1 day ahead
18
Cover with cake dome and chill
19
Bring to room temperature before serving
20
Preheat oven to 325°F
21
Line bottom of 9-inch diameter springform pan with parchment paper; butter paper and pan
22
Whisk flour and baking powder in medium bowl
23
Using electric mixer, beat sugar, 3/4 cup butter, and vanilla in large bowl until blended
24
Beat in eggs 1 at a time
25
Add flour mixture alternately with milk in 2 additions each, beating until just blended
26
Stir in 1 1/2 cups finely grated coconut and 1 1/4 teaspoons lime peel
27
Transfer mixture to prepared pan; smooth top
28
Bake until tester inserted into center comes out clean, about 1 hour 20 minutes
29
Cool cake in pan 20 minutes
30
Cut around sides to loosen; invert onto platter
31
Cool completely
32
Using electric mixer, beat 3 tablespoons butter, 1 1/2 teaspoons lime peel, mascarpone, and cloves in large bowl
33
Add powdered sugar; beat just until smooth
34
Spread mascarpone frosting over top of cooled cake
35
Garnish top edge with 1/2 cup shaved coconut
36
DO AHEAD Can be made 1 day ahead
37
Cover with cake dome and chill
38
Bring to room temperature before serving
39
*An Italian cream cheese; sold at many supermarkets and at Italian markets
40
*An Italian cream cheese; sold at many supermarkets and at Italian markets