Frosted Coconut and Mascarpone Layer Cake
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
1
- For the cake
- 1 ½ cups self-rising flour (sifted)
- 1 tsp Baking powder
- 3 large eggs
- ¾ cup butter (softened)
- ¾ cup superfine caster sugar
- 1 tsp vanilla extract
- 1 cup Shredded coconut
- For the filling and frosting
- 1 cup Shredded coconut
- 1 cup Mascarpone
- ⅞ cup Crème fraiche
- 1 tsp vanilla extract
- ½ Tbsp powdered sugar
- To decorate
- ½ cup Shredded coconut
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.
