Frosted Coconut and Mascarpone Layer Cake

Name: Frosted Coconut and Mascarpone Layer Cake
Total time: 50 min
Yield: 1
Ingredients: 1.5 cups self-rising flour (sifted); 1 teaspoon Baking powder; 3 large eggs; 0.75 cup butter (softened); 0.75 cup superfine caster sugar; 1 teaspoon vanilla extract; 1 cup desiccated coconut; 1 cup desiccated coconut; 1 cup Mascarpone; 0.875 cup Crème fraiche; 1 teaspoon vanilla extract; 0.5 tablespoon powdered sugar; 0.5 cup desiccated coconut

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Frosted Coconut and Mascarpone Layer Cake

Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Calories:

548

calories

Calories

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Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	548 kcal	(26 %)
Protein	6.97 g	(7 %)
Fat	43.3 g	(37 %)
Carbohydrates	34.53 g	(23 %)
Sugar added	12.88 g	(52 %)
Roughage	0.87 g	(3 %)

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more nutritional values

Vitamin A	243.18 mg	(30,398 %)
Vitamin D	0.5 μg	(3 %)
Vitamin E	1.66 mg	(14 %)
Vitamin B₁	0.11 mg	(11 %)
Vitamin B₂	0.14 mg	(13 %)
Niacin	1.45 mg	(12 %)
Vitamin B₆	0.06 mg	(4 %)
Folate	42.6 μg	(14 %)
Pantothenic acid	0.22 mg	(4 %)
Biotin	0.16 μg	(0 %)
Vitamin B₁₂	0.34 μg	(11 %)
Vitamin C	0.14 mg	(0 %)
Potassium	89.45 mg	(2 %)
Calcium	170.19 mg	(17 %)
Magnesium	13.13 mg	(4 %)
Iron	1.15 mg	(8 %)
Iodine	15.52 μg	(8 %)
Zinc	0.46 mg	(6 %)
Saturated fatty acids	26.96 g
Cholesterol	135.53 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cake

For the cake: 1 ½ cups
self-rising flour (sifted); 1 teaspoon
Baking powder; 3
large eggs; ¾ cup
butter (softened); ¾ cup
superfine caster sugar; 1 teaspoon
vanilla extract; 1 cup
desiccated coconut

For the filling and frosting: 1 cup
desiccated coconut; 1 cup
Mascarpone; ⅞ cup
Crème fraiche; 1 teaspoon
vanilla extract; ½ tablespoon
powdered sugar

To decorate: ½ cup
desiccated coconut

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Preparation steps

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.

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.

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.

For the filling and frosting: whisk all the ingredients together until smooth.

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.