Coconut Cake With Mascarpone Frosting Recipe

Name: Coconut Cake With Mascarpone Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all purpose flour; 2 teaspoons baking powder; 1 2/3 cups sugar; 3/4 cup (1 1/2 sticks) plus 3 tablespoons unsalted butter, room temperature; 1 teaspoon vanilla extract; 4 large eggs, room temperature; 3/4 cup whole milk; 1 1/2 cups finely grated peeled fresh coconut; 2 3/4 teaspoons finely grated lime peel, divided; 3/4 cup mascarpone cheese* (about 6 ounces); 1/4 teaspoon ground cloves; 2 2/3 cups powdered sugar; 1/2 cup 1-inch-long strips shaved coconut with brown inner coating left intact (about 2 ounces; use vegetable peeler)

Servings: persons

2 1/2 cups all purpose flour
2 teaspoons baking powder
1 2/3 cups sugar
3/4 cup (1 1/2 sticks) plus 3 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
4 large eggs, room temperature
3/4 cup whole milk
1 1/2 cups finely grated peeled fresh coconut
2 3/4 teaspoons finely grated lime peel, divided
3/4 cup mascarpone cheese* (about 6 ounces)
1/4 teaspoon ground cloves
2 2/3 cups powdered sugar
1/2 cup 1-inch-long strips shaved coconut with brown inner coating left intact (about 2 ounces; use vegetable peeler)

1
Preheat oven to 325u00b0F. Line bottom of 9-inch diameter springform pan with parchment paper; butter paper and pan.
2
Whisk flour and baking powder in medium bowl. Using electric mixer, beat sugar, 3/4 cup butter, and vanilla in large bowl until blended. Beat in eggs 1 at a time. Add flour mixture alternately with milk in 2 additions each, beating until just blended. Stir in 1 1/2 cups finely grated coconut and 1 1/4 teaspoons lime peel.
3
Transfer mixture to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool cake in pan 20 minutes. Cut around sides to loosen; invert onto platter. Cool completely.
4
Using electric mixer, beat 3 tablespoons butter, 1 1/2 teaspoons lime peel, mascarpone, and cloves in large bowl. Add powdered sugar; beat just until smooth.
5
Spread mascarpone frosting over top of cooled cake. Garnish top edge with 1/2 cup shaved coconut. DO AHEAD

1473

kcal

Calories

Fat

226

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1 2/3 cups sugar, 3/4 cup (1 1/2 sticks) plus 3 tablespoons unsalted butter, room temperature, and more.

Yes, Coconut Cake With Mascarpone Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cake With Mascarpone Frosting

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