Coconut Cake with Mascarpone Frosting
Coconut cake is a popular dessert in many tropical regions around the world, where coconuts are abundant.
This is vegetarian recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 2 cup Coconut flour
- 1 cup All-purpose flour
- 2 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter
- 1.5 cup Granulated sugar
- 3 large Eggs
- 1 cup Coconut milk
- 1 teaspoon Vanilla extract
- 2 cup Mascarpone cheese
- 1 cup Powdered sugar
- 0.5 cup Shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the coconut flour, all-purpose flour, baking powder, and salt.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the coconut milk and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
- In a medium bowl, beat the mascarpone cheese and powdered sugar until smooth and creamy.
- Place one cake layer on a serving plate. Spread half of the mascarpone frosting over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
- Sprinkle the shredded coconut over the frosting. Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 55g19%
- Sugars 40g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.