Lemon-Coconut Cake With Mascarpone Frosting

Name: Lemon-Coconut Cake With Mascarpone Frosting
Prep time: 40 min
Total time: 1 h 50 min
Yield: 12
Ingredients: 1 1/3 c. unsalted butter, softened, plus more for the pans; 4 c. cake flour, plus more for the pans; 1 1/3 cups whole milk; 2 tsp. pure vanilla extract; 4 tsp. baking powder; 1 tsp. fine salt; 2 2/3 c. granulated sugar; 7 large egg whites, at room temperature; 1 c. sweetened flaked coconut, packed; 2/3 c. store-bought lemon curd (such as Dickinson's); 1/4 c. sour cream; 1 tbsp. lemon zest; 8 oz. mascarpone cheese; 1 1/2 c. heavy cream; 2 tsp. coconut extract; 1/3 c. granulated sugar

By Marian Cooper CairnsPublished: Mar 5, 2015

2 Ratings

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Christopher Shane

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Yields:

Prep Time:

40 mins

Total Time:

1 hr 50 mins

Premade Fondant Daisy Flowers give this cake centerpiece status ($9/dozen; Etsy.com).

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Ingredients

1 1/3 cups unsalted butter, softened, plus more for the pans
4 cups cake flour, plus more for the pans
1 1/3 cups whole milk
2 tsp. pure vanilla extract
4 tsp. baking powder
1 tsp. fine salt
2 2/3 cups granulated sugar
7 large egg whites, at room temperature

Lemon-Coconut Filling

1 cup sweetened flaked coconut, packed
2/3 cup store-bought lemon curd (such as Dickinson's)
1/4 cup sour cream
1 Tbsp. lemon zest

Creamy Mascarpone Frosting

8 oz. mascarpone cheese
1 1/2 cups heavy cream
2 tsp. coconut extract
1/3 cup granulated sugar

Directions

1. Step 1Preheat oven to 350°F. Butter and flour three 9-inch cake pans; line bottoms with parchment paper. Stir together milk and vanilla in a bowl. Sift together flour, baking powder, and salt in another bowl.
2. Step 2Beat butter on medium speed with an electric mixer until light and fluffy, 2 to 3 minutes. Gradually beat in sugar until light and fluffy, 1 to 2 minutes. Reduce mixer speed to low, add flour mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until blended after each addition.
3. Step 3Beat egg whites, in a clean dry bowl, at medium speed with an electric mixer until stiff peaks form, 2 to 3 minutes. Gently fold egg whites, in three additions, into batter. Transfer batter to prepared pans.
4. Step 4Bake until a toothpick inserted in center comes out clean, 25 to 28 minutes. Cool in pans on wire racks 10 minutes. Invert onto wire racks; carefully peel off and discard parchment paper. Cool completely.
5. Step 5Place one cake layer on a cake stand or serving plate and spread top with half of the Lemon-Coconut Filling (leaving a ¼-inch border all around). Top with a second cake layer and top with the remaining Lemon-Coconut Filling (leaving a ¼-inch border all around); top with the remaining cake layer. Frost top and sides with Creamy Mascarpone Frosting. Decorate with fondant daisies.
6. Step 6To make Lemon-Coconut Filling, stir together 1 packed cup sweetened flaked coconut, ⅔ cup store-bought lemon curd (such as Dickinson's), ¼ cup sour cream, 1 tablespoon lemon zest. Cover and chill until ready to use.
7. Step 7To make Creamy Mascarpone Frosting, stir softened mascarpone cheese in a bowl until smooth. Beat 1 ½ cups heavy cream, 2 teaspoons pure vanilla extract, and ¼ teaspoon coconut extract on low speed with an electric mixer until foamy, 1 to 2 minutes. Increase speed to medium-high, and gradually add ⅓ cup granulated sugar, beating just until stiff peaks form, 2 to 3 minutes. Gently fold whipped cream mixture into mascarpone cheese. Use immediately.