COCONUT CAKE W/MASCARPONE ICING

So last night my husband and I were debating on what we wanted for tonight’s dessert. We talked about making a lemon cake or a simple fruit tart. As you can see none of those selections were chosen for tonight’s blog post. Since we had some leftover coconut flour and coconut flakes I thought it would be a great idea to make a coconut cake. After all we both love coconut; so why didn’t we think of that before…right? lol

Tonight’s blog post is a simple coconut cake soaked in a milk base mixture with mascarpone icing. We absolutely loved this recipe because the cake was not too sweet and the icing was light. We thought that they complemented each other very well. As much as we enjoy it, we’re sure you will as well.

Enjoy and have a fabulous night.

Preheat the oven to 350°F. Spray 9 inch baking pan. In the bowl of a kitchen aid mixer add the sugar and butter, cream until the the butter and sugar is light and fluffy, using the paddle attachment. Add all dry ingredients (flour, salt and baking soda), until the flour
mixture is fully incorporated.

Add  the coconut milk, continue beating. Add the eggs one at a time and continue beating for 3 more minutes or until the batter comes together. Pour the batter evenly into the
prepared pan, banging on the counter to remove any air bubbles. Smooth the top of the cake with an offset spatula if needed. Bake in a 350°F oven for 30 mins or until the toothpick, pairing knife or cake test comes out clean.

Turn the cake onto a cutting board, cut the cake in any desired shape.Once the cake is cool. Poke little holes in the top of the cake using a fork. Pour the milk mixture over it. Refrigerate for 30 minutes or until cold.

**NOTE: Best if left overnight soaking in the milk. Not to worry the cake will not be soggy.

COCONUT CAKE W/MASCARPONE ICING
Yield: 5 servings
Prep: 20 mins
Cook Time: 1 hour 45 mins
Total Time: 2 hours 5 mins

Ingredients:
1 cup All purpose flour
1/2 cup Coconut flour
3 Eggs
1/2 tbsp Vanilla extract
1/2 tsp Salt
1/2 tsp Baking soda
1/2 cup Coconut milk
1.5 cup Sugar
8 tbsp Unsalted butter, softened

Method:
1. Preheat the oven to 350°F. Spray 9 inch baking pan. In the bowl of a kitchen aid mixer add the sugar and butter, cream until the the butter and sugar is light and fluffy, using the paddle attachment.
2.  Add all the dry ingredients(flour, salt and baking soda), until the flour mixture is fully incorporated. Add  the coconut milk, continue beating. Add the eggs one at a time and continue beating for 3 more minutes or until the batter comes together.
3. Pour the batter evenly into the prepared pan, banging on the counter to remove any air bubbles. Smooth the top of the cake with an offset spatula if needed. Bake in a 350°F oven for 30 mins or until the toothpick, pairing knife or cake tester comes out clean. Remove the cake from the oven and let it cool for 25 minutes before removing the cake from the pan.
4. Turn the cake onto a cutting board, cut the cake in any desired shape.

Image1457212913165-1

MILK BASE
Yield: 5 servings
Prep Time: 5 minutes
Total Time: 35 minutes

Ingredients:
7 oz Condense milk
4 oz Coconut milk
1/4 tsp Vanilla exact
Pinch of salt
Pinch of Nutmeg
Pinch of cinnamon

Method:
1. Combine all the ingredients in a sauce pot, stirring frequently bring to a boil and reduce to a simmer for 5 mins. Cool and set aside.
2. Once the cake is cool. Poke little holes in the top of the cake using a fork. Pour the milk mixture over it. Refrigerate for 30 minutes or until cold.

MASCARPONE ICING
Yeild: 5 servings
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients:
6 oz Mascarpone cheese
4 oz ricotta cheese
1/2 vanilla bean, split, scraped
1/2 cup Powered sugar
1/8 tsp clove, grounded
Pinch of salt

Method:
1. In the meantime, add the powdered sugar and mascarpone in the bowl of a kitchen aid mixer, using the whisk attachment cream until the mixture is fluffy and thick. This usually take 10 mins.
2. Add the clove, salt and vanilla bean. Continue to whisk for 2 more minutes. Refrigerate until ready to use.

3. Evenly spread the icing over the cake finish with coconut flakes to the cake.

Enjoy!

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