Easter Coconut Cake
Ingredients
The cake
-
6
oz
butter
-
1¾
cups
granulated sugar
-
¾
teaspoon
table salt
-
2½
teaspoons
baking powder
-
2
teaspoons
vanilla extract
-
4
large
eggs
-
2
large
egg yolks
-
2¼
cups
all-purpose flour
-
1½
cups
milk
Mascarpone frosting
-
12
oz
mascarpone
-
6
oz
butter
-
4
teaspoons
vanilla extract
-
6
cups
powdered sugar
Decoration
-
4
oz
flake coconut
-
3-4
drops
green food coloring
-
12
oz
candy robin eggs
Instructions
- Preheat the oven to 350°F.
- Cream together the butter, sugar, salt, and baking powder until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in one-third of the flour, then half the milk, and repeat until all ingredients are combined.
- Pour the batter into greased and floured 9-inch cake pans and smooth out.
- Bake for 25-30 minutes until the cake pulls away from the sides of the pan.
- Allow the layers to cool on wire racks for 10 minutes, then turn out and cool completely.
- For the frosting, whip together mascarpone and butter until fluffy.
- Gradually add powdered sugar, mixing well and scraping the bowl as needed.
- Add vanilla extract and mix until blended.
- Assemble the cake by placing the first layer on a stand and spreading frosting on top.
- Add the second layer and apply a crumb coat, refrigerate for 20 minutes.
- Frost the entire cake with an even coat and decorate with frosting shapes.
- Mix green food coloring into the coconut and place it on top of the cake.
- Add candy robin eggs on top and refrigerate for 30 minutes before serving.
Nutrition Facts (estimated)
Servings
16
Calories
739
Total fat
34g
Total carbohydrates
103g
Total protein
7g
Sodium
212mg
Cholesterol
139mg
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