Coconut Cake With Mascarpone Frosting Recipes

COCONUT CAKE WITH 7-MINUTE FROSTING

Steps:

• For the cake:
• Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.
• Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
• Combine the coconut milk and coconut cream in small bowl and set aside.
• Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
• With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
• In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
• Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.
• For the frosting:
• Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
• Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.

COCONUT CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
• Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

ANT HOUSE CAKE WITH CHOCOLATE MASCARPONE FROSTING

Steps:

• Heat oven to 350°F (325°F for nonstick pans). Spray 2 (9-inch) round cake pans with baking spray with flour; line bottoms with cooking parchment paper.
• Make cake mix as directed on box, using water, oil and eggs. Use spatula to gently stir coconut and 1/2 cup chocolate sprinkles into batter. Divide batter evenly between pans. Bake as directed on box until toothpick inserted in center of each cake comes out clean. Cool cakes in pan 15 minutes. Transfer cakes to cooling racks. Cool completely, about 45 minutes.
• To make Frosting, use double boiler to melt dark chocolate. Stir in espresso powder with whisk until dissolved. Set chocolate mixture aside to cool.
• In large bowl, beat mascarpone cheese, powdered sugar and vanilla with electric mixer on low speed until smooth. Gently add cooled chocolate and continue to mix at low speed until well incorporated.
• To assemble Cake, place 1 cake layer flat side down on cake plate. Spread 1 1/2 cups filling over top of cake layer. Place second cake layer flat side up over filling. Spread remaining filling over sides and top of cake. Cover entire cake with 6 to 8 oz chocolate sprinkles.

COCONUT CAKE WITH MASCARPONE FROSTING

Steps:

• Preheat 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.

STRAWBERRY COCONUT CARROT CAKE WITH MASCARPONE BUTTERCREAM

Steps:

• 1. Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.2. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.3. In the bowl of a stand mixer (or use a hand held mixer) beat together the canola oil, buttermilk, eggs, sugar, brown sugar, and vanilla until smooth. Beat in the carrots and coconut. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Batter should be pourable, but not super thin. 4. Pour the batter among the 3 cake pans and bake 25-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.5. To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until the mixture is light and fluffy, about 2 minutes. Add the powdered sugar and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the strawberry powder. 6. Place one cake layer on a serving plate or cake stand. Spread a little frosting. Top with half the strawberries. Repeat with the remaining 2 cake layers. Be careful not to over fill your layers with fruit. Frost the cake sides.

CHOCOLATE MASCARPONE FROSTING

Steps:

• This frosting needs to be used immediately to frost cake so make sure your cake is ready to be frosted.
• Sift cocoa powder and powdered sugar. Don't skip this step!
• Using a mixer fitted with the whisk attachment, whisk mascarpone cheese, cocoa powder and powdered sugar on medium speed until combined. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula. Because the cheese is cold it's ok if it takes 1-2 minutes or more until it's combined (If it doesn't come together easily, you can use the paddle attachment, and switch to the whisk attachment before adding the heavy cream). Add heavy cream and gradually increase speed to high. Whisk until desired consistency is reached; for a frosting that holds its shape well whisk until stiff peaks - keep whisking until the peaks stand straight up and appear firm when beaters are lifted up. Be careful at that point not to overwhip, which will cause the cream to have a grainy texture or eventually turn into butter. Use immediately.

COCONUT CREAM CAKE WITH MASCARPONE FROSTING RECIPE - (4/5)

Steps:

• To prepare the cream filling: In a medium saucepan, combine the milk and coconut and heat over high heat until the milk begins to boil. Remove from heat and set the mixture aside to steep for about 10 minutes. Strain milk through a sieve (press the coconut to get out as much liquid as possible). In a medium bowl, toss together the sugar and cornstarch. Add about 2 tablespoons of the cooled milk mixture and stir until the sugar and cornstarch dissolve and create a slurry. Whisk in yolks; set aside. In large pot, heat the milk mixture over high heat until it boils. Remove from heat and whisk about ½ cup of the hot milk into the yolk mixture. Add the yolk mixture back to the milk and return to medium heat, whisking constantly over medium-high heat until the mixture boils. Reduce the heat to medium and cook, whisking constantly, for about 1 minute. Remove from heat and whisk in the rum and butter. Cover immediately with plastic wrap, allowing the wrap to touch the surface of the custard. Set aside. The mixture can be made a day ahead and refrigerated. To prepare the mascarpone: Using a mixer, whip together the mascarpone, cream cheese, butter and sugar until incorporated. Add the vanilla and continue whipping on medium high speed until light and fluffy. To assemble the cake: Trim the crown of each layer with a large serrated knife so that they are uniform in size. Fill each layer with the coconut cream, then frost the cake with mascarpone frosting. Decorate the sides of the cake with the coconut. The cake freezes well.