Coconut Cake with Mascarpone Frosting
Coconut Cake with Mascarpone Frosting is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 325°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 325°F.
Line bottom of 9-inch diameter springform pan with parchment paper; butter paper and pan.
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.
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.
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.
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.
*An Italian cream cheese; sold at many supermarkets and at Italian markets.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.