Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (5)

Coconut and Vanilla Naked Cake with Mascarpone Frosting

Name: Coconut and Vanilla Naked Cake with Mascarpone Frosting
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10, 10 servings
Cuisine: american
Ingredients: 350 g | 12.4oz caster sugar; 220 g | 7.7oz plain flour; 30 g | 1oz cornflour (cornstarch); 170 g | 6oz | 1 1/2 sticks unsalted butter (cubed); 240 ml | 8.4fl oz | 1 cup coconut milk (or whole milk); 180 ml | 6.3fl oz | 3/4 cup liquid egg whites (or use the egg whites from 6 eggs); 2 tsp coconut extract; 1 tsp vanilla extract; 2 tbsp desiccated coconut (optional); 4 tsp baking powder; 1/2 tsp salt; assorted gel or paste food colouring (pink, purple, blue, optional); a little butter and flour to grease the cake tins (or cake release spray); 300 g | 10.5oz full-fat mascarpone; 300 g | 10.5oz icing sugar; 250 ml | 8.5fl oz double cream; 2 tsp vanilla extract; 1 tsp coconut extract; mini eggs; chocolate eggs; sugared almonds; fresh flowers (make sure they are not sprayed or use edible flowers); pastel sprinkles; macarons

NUTRITION · PER SERVING40M COOK

CAL 35%·PRO 18%

CARBS 88G50% OF CAL

1G FIBER0G ADDED0G INTRINSIC21G OTHER66G TOTAL SUGAR

FAT 36G46% OF CAL

23G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A show-stopping coconut and vanilla naked cake with mascarpone frosting and colorful decorations. Light and elegant, with a surprise color reveal when sliced.

dessertamericanbaked goodvegetarian

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Ingredients

serves 10

350 g | 12.4oz caster sugar
220 g | 7.7oz plain flour
30 g | 1oz cornflour (cornstarch)
170 g | 6oz | 1 1/2 sticks unsalted butter (cubed)
240 ml | 8.4fl oz | 1 cup coconut milk (or whole milk)
180 ml | 6.3fl oz | 3/4 cup liquid egg whites (or use the egg whites from 6 eggs)
2 tsp coconut extract
1 tsp vanilla extract
2 tbsp desiccated coconut (optional)
4 tsp baking powder
1/2 tsp salt
assorted gel or paste food colouring (pink, purple, blue, optional)
a little butter and flour to grease the cake tins (or cake release spray)
300 g | 10.5oz full-fat mascarpone
300 g | 10.5oz icing sugar
250 ml | 8.5fl oz double cream
2 tsp vanilla extract
1 tsp coconut extract
mini eggs
chocolate eggs
sugared almonds
fresh flowers (make sure they are not sprayed or use edible flowers)
pastel sprinkles
macarons

At a glance

PER SERVING · TIME 40M