Coconut and Vanilla Naked Cake with Mascarpone Frosting
User Reviews
5
Coconut and Vanilla Naked Cake with Mascarpone Frosting
Description
The cake batter blends caster sugar, plain flour, cornflour, desiccated coconut, baking powder, and salt with cubed butter mixed to a coarse texture. Wet ingredients include coconut milk, egg whites, coconut extract, and vanilla, gradually added and mixed to a smooth batter. Cake tins are prepared with flour or spray to ensure an even bake. The batter is portioned evenly across 3 or 4 tins, creating multiple layers for stacking.
The mascarpone frosting combines mascarpone cheese, icing sugar, double cream, vanilla, and coconut extract, forming a creamy frosting that echoes the flavors of the cake. The naked style of decoration leaves the sides partially exposed, while decorations such as mini and chocolate eggs, sugared almonds, fresh or edible flowers, sprinkles, and macarons adorn the top for a festive, textured look.
This cake balances the richness of butter and cream with light coconut and vanilla flavors, offering a textured dessert with moist layers contrasted by smooth frosting. It is suited for celebrations where a visually appealing and softly flavored cake is desired.
Ingredients
For the cake
- 350 g caster sugar 12.4 ounces
- 220 g plain flour 7.7 ounces
- 30 g cornflour aka cornstarch; 1 ounce
- 170 g unsalted butter cubed, 6 ounces; 1 1/2 sticks
- 240 ml coconut milk or whole milk, 8.4 fluid ounces; 1 cup
- 180 ml egg or use the egg whites from 6 eggs, liquid whites; 6.3 fluid ounces; 3/4 cup
- 2 tsp coconut extract
- 1 tsp vanilla extract
- 2 tbsp desiccated coconut optional
- 4 tsp baking powder
- 1/2 tsp salt
- Food Coloring pink, purple, blue, optional, assorted gel or paste
- butter or cake release spray, to grease the cake tins
- flour or cake release spray, to grease the cake tins
For the frosting
- 300 g mascarpone cheese full-fat; 10.5 ounces
- 300 g icing sugar 10.5 ounces
- 250 ml double cream 8.5 fluid ounces
- 2 tsp vanilla extract
- 1 tsp coconut extract
To decorate
- mini eggs
- chocolate eggs
- almonds sugared
- fresh flowers make sure they are not sprayed or use edible flowers
- Sprinkles pastel
- Macarons
Instructions
- Put the (empty) bowl of your stand mixer on the scales and make a note of the weight.
- Preheat the oven to 180C. Grease 4 x15cm/6in cake tins (or 3x20cm/8in tins) and line with greased baking parchment. Dust with flour, shaking out any excess.
- Put the flour, cornflour, sugar, desiccated coconut, baking powder and salt in the bowl of your stand mixer and briefly whisk together on low speed to combine.
- Add the cubed butter and mix on low speed until the mixture resembles coarse sand.
- In a measuring jug, mix together the milk, egg whites, coconut and vanilla extracts.
- Add the egg white mixture into the batter, in three stages, mixing well on low speed after each addition. Increase the speed and mix for a couple of minutes until batter is smooth.
- Weigh your (full) mixing bowl again and subtract the weight of the empty bowl. Divide the weight of the batter into 3 or 4 depending on how many cake tins you are using.
- Pour equal amounts of batter into 3 (or 4) separate bowls and add food colouring. It is best to start with a very small amount of food colouring on the tip of a skewer, mix well, and then increase the quantity of food colouring gradually to intensify the colour.
- Pour the batter into the prepared tins and bake for 20-25 minutes or until the cakes are well risen, firm on top and coming away from the sides of the tin. A skewer inserted in the centre should come out clean.
- Cool in the tins for 10 minutes and then carefully turn out on a wire rack lined with baking paper (the cake layers are quite sticky). Cool completely before frosting and level if necessary.
- To make the frosting, put the mascarpone, icing sugar, double cream and vanilla extract in the bowl of your stand mixer. Start mixing on low speed to combine, then increase the speed to highest setting until you have firm peaks. Do not over-mix.
- Transfer the frosting into a large piping bag fitted with a plain round tip and pipe the frosting on your bottom cake layer. Outline the edge of the sponge first and then continue filling the interior in an even layer.
- Repeat with the remaining layers. Smooth some frosting over the entire cake with a palette knife or pastry scraper and chill for 20 minutes.
- Add a final layer of frosting over the cake, smoothing so that the layers are still visible for a ‘naked cake’ effect. Alternatively you can cover the cake completely and pipe any excess frosting on top.
- Decorate with mini eggs, fresh flowers, pastel sprinkles or decorations of your choice. Best consumed within a couple of days.* recipe adapted from Cooks Illustrated
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 702 kcal
% Daily Value*
| Calories | 702kcal | 35% |
| Carbohydrates | 88g | 29% |
| Protein | 9g | 18% |
| Fat | 36g | 55% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 93mg | 31% |
| Sodium | 519mg | 22% |
| Potassium | 302mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 66g | 132% |
| Vitamin A | 1350IU | 27% |
| Calcium | 128mg | 13% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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