Name: Coconut Cake with Mascarpone Frosting
Yield: 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)

Skip to main content

Recipe notes

Back to top