Coconut Cake with Mascarpone Frosting
A luxurious coconut cake featuring fresh grated coconut and lime zest, topped with a creamy mascarpone frosting. This elegant dessert combines the tropical flavors of coconut with the rich, smooth texture of Italian mascarpone cheese.
Ingredients
- •2½ cups all purpose flour
- •2 teaspoons baking powder
- •1⅔ cups sugar
- •¾ cup unsalted butter
- •1 teaspoon vanilla extract
- •4 large eggs
- •¾ cup whole milk
- •1½ cups fresh coconut
- •2¾ teaspoons lime peel
- •¾ cup mascarpone cheese
- •¼ teaspoon ground cloves
- •2⅔ cups powdered sugar
- •½ cup shaved coconut
Cooking Instructions
- 1.
Preheat oven to 325°F. Line bottom of 9-inch diameter springform pan with parchment paper; butter paper and pan.
5 min
- 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.
15 min
- 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.
100 min
- 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.
10 min
- 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.
15 min
- 6.
*An Italian cream cheese; sold at many supermarkets and at Italian markets.
