Coconut Cake with Mascarpone Frosting
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 servings
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon ground cloves
- 1 2/3 cups sugar
- 3/4 cup whole milk
- 2 2/3 cups powdered sugar
- 4 large eggs, room temperature
- Carbohydrate 95 g(32%)
- Cholesterol 141 mg(47%)
- Fat 33 g(51%)
- Fiber 3 g(12%)
- Protein 8 g(17%)
- Saturated Fat 22 g(109%)
- Sodium 180 mg(7%)
- Calories 699
Preparation Preheat oven to 325°F. Line bottom of 9-inch diameter springform pan with parchment paper; butter paper and pan. 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. 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. 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. Spread mascarpone frosting over top of cooled cake. Garnish top edge with 1/2 cup shaved coconut. DO AHEAD Can be made 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving. *An Italian cream cheese; sold at many supermarkets and at Italian markets.
Preparation Preheat oven to 325°F. Line bottom of 9-inch diameter springform pan with parchment paper; butter paper and pan. 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. 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. 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. Spread mascarpone frosting over top of cooled cake. Garnish top edge with 1/2 cup shaved coconut. DO AHEAD Can be made 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving. *An Italian cream cheese; sold at many supermarkets and at Italian markets.
