Frosted Coconut and Mascarpone Layer Cake
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
548
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
1
- 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 Shredded coconut
- For the filling and frosting
- 1 cup Shredded coconut
- 1 cup Mascarpone
- ⅞ cup Crème fraiche
- 1 teaspoon vanilla extract
- ½ tablespoon 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.
