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Recipes
May 2008

Coconut Cake with Mascarpone Frosting

By Annabel LangbeinPhotography by Tom Schierlitz

4.3

(4)

Recipe information

  • 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)

Need to make a substitution?

Preparation

  1. 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.

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