Frosted Coconut and Mascarpone Layer Cake

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Frosted Coconut and Mascarpone Layer Cake
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
548
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie548 kcal(26 %)
Protein6.97 g(7 %)
Fat43.3 g(37 %)
Carbohydrates34.53 g(23 %)
Sugar added12.88 g(52 %)
Roughage0.87 g(3 %)
Vitamin A243.18 mg(30,398 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.66 mg(14 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.45 mg(12 %)
Vitamin B₆0.06 mg(4 %)
Folate42.6 μg(14 %)
Pantothenic acid0.22 mg(4 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C0.14 mg(0 %)
Potassium89.45 mg(2 %)
Calcium170.19 mg(17 %)
Magnesium13.13 mg(4 %)
Iron1.15 mg(8 %)
Iodine15.52 μg(8 %)
Zinc0.46 mg(6 %)
Saturated fatty acids26.96 g
Cholesterol135.53 mg
Author of this recipe:

Ingredients

for
1
For the cake
1 ½ cups
1 teaspoon
3
large eggs
¾ cup
butter (softened)
¾ cup
superfine caster sugar
1 teaspoon
1 cup
For the filling and frosting
1 cup
1 cup
cup
1 teaspoon
½ tablespoon
To decorate
½ cup
How healthy are the main ingredients?
eggMascarpone

Preparation steps

1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 20cm|8" sandwich cake tins and line the bases with non-stick baking paper.
2.
Sift the flour and baking powder into a mixing bowl. Add the remaining ingredients, except the coconut, to the bowl and whisk with an electric whisk until smooth. If the mixture seems a little stiff, add a little water and mix again.
3.
Stir in the coconut and divide the mixture between the tins. Bake for 20-25 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
4.
For the filling and frosting: whisk all the ingredients together until smooth.
5.
Put on cake on a plate and spread with a layer of frosting. Place the other cake on top and spread the remaining frosting over the top and sides. Sprinkle with coconut to decorate.
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