Dessertscountryliving5.0
Lemon-Coconut Cake With Mascarpone Frosting
Premade fondant daisy flowers give this cake centerpiece status.
👥 12 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 40 min👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
📝 Preparation Steps
1
Preheat oven to 350°F. Butter and flour three 9-inch cake pans; line bottoms with parchment paper. Stir together milk and vanilla in a bowl. Sift together flour, baking powder, and salt in another bowl.
2
Beat butter on medium speed with an electric mixer until light and fluffy, 2 to ⏱️ 3 minutes. Gradually beat in sugar until light and fluffy, 1 to ⏱️ 2 minutes. Reduce mixer speed to low, add flour mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until blended after each addition.
3
Beat egg whites, in a clean dry bowl, at medium speed with an electric mixer until stiff peaks form, 2 to ⏱️ 3 minutes. Gently fold egg whites, in three additions, into batter. Transfer batter to prepared pans.
large egg whites, at room temperature7
4
Bake until a toothpick inserted in center comes out clean, 25 to ⏱️ 28 minutes. Cool in pans on wire racks ⏱️ 10 minutes. Invert onto wire racks; carefully peel off and discard parchment paper. Cool completely.
5
Place one cake layer on a cake stand or serving plate and spread top with half of the Lemon-Coconut Filling (leaving a ¼-inch border all around). Top with a second cake layer and top with the remaining Lemon-Coconut Filling (leaving a ¼-inch border all around); top with the remaining cake layer. Frost top and sides with Creamy Mascarpone Frosting. Decorate with fondant daisies.
6
To make Lemon-Coconut Filling, stir together 1 packed cup sweetened flaked coconut, ⅔ cup store-bought lemon curd (such as Dickinson's), ¼ cup sour cream, 1 tablespoon lemon zest. Cover and chill until ready to use.
7
To make Creamy Mascarpone Frosting, stir softened mascarpone cheese in a bowl until smooth. Beat 1 ½ cups heavy cream, 2 teaspoons pure vanilla extract, and ¼ teaspoon coconut extract on low speed with an electric mixer until foamy, 1 to ⏱️ 2 minutes. Increase speed to medium-high, and gradually add ⅓ cup granulated sugar, beating just until stiff peaks form, 2 to ⏱️ 3 minutes. Gently fold whipped cream mixture into mascarpone cheese. Use immediately.
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