Name: Coconut Cake with Mascarpone Frosting
Yield: Makes 8 to 10 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)

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Coconut Cake with Mascarpone FrostingTom Schierlitz

Shaving the side edge of the coconut pieces with a vegetable peeler is the best way to get strips of uniform width for garnishing the cake.

Recipe information

Yield
Makes 8 to 10 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)

Preparation

Step 1
Preheat oven to 325°F. Line bottom of 9-inch diameter springform pan with parchment paper; butter paper and pan.
Step 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.
Step 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.
Step 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.
Step 5
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.
Step 6
*An Italian cream cheese; sold at many supermarkets and at Italian markets.

TagsCake Dessert Coconut Fruit Mascarpone Cheese Dairy Make Ahead Baking Electric Mixer Easter Bon Appétit

Recipe information

Ingredients

Preparation

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Step 6

Recipe notes