Shelly's Recipe

COCONUT CAKE WITH MASCARPONE FROSTING

Category: Cakes

2 1/2 cups flour
2 tsp baking powder
1 2/3 cups sugar
1/4 cup plus 3 tbsp butter, room temperature
1 tsp vanilla extract
4 large eggs, room temperature
3/4 cup whole milk
1 1/2 cups finely grated peeled fresh coconut
2 3/4 tsp finely grated lime peel, divided
3/4 cup mascarpone cheese
1/4 tsp ground cloves
2 2/3 cups powdered sugar
1/2 cup 1-inch-long strips shaved coconut with brown inner coating left intact

Preheat oven to 325. Line bottom of 9-inch springform pan with parchment paper. Butter paper and pan.

Whisk flour and baking powder in medium bowl. Using mixer, beat sugar, 3/4 cup butter and vanilla in large bowl until blended. Beat in eggs one at a time. Add flour mixture alternately with milk in two additions each, beating until just blended. Stir in 1 1/2 cups finely grated coconut and 1 1/4 tsp lime peel.

Transfer mixture to prepared pan; smooth top. Bake until tester inserted in center comes out clean (about 1 hour and 20 minutes). Cool cake in pan 20 minutes. Cut around sides to loosen; invert onto platter. Cool completely.

Using mixer, beat 3 tbsp butter, 1 1/2 tsp 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.