This dreamy cake is a masterpiece.
With this latest creation, we opted for a thick and rich filling.
container mascarpone cheese
12cuppowdered sugar
34cupwhipping cream
1(6-oz.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
package frozen grated coconut, thawed
White Chocolate Buttercream Frosting
1 12(4-oz.)
Stir together sifted cake flour and next 3 ingredients in bowl of an electric stand mixer.
Beat at medium speed 1 to 2 minutes or until smooth.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Beat egg whites and cream of tartar at medium-high speed until stiff peaks form.
Fold one-third of egg whites into batter; fold remaining whites into batter.
Bake at 350F for 12 to 14 minutes or until a wooden pick inserted in center comes out clean.
(Do not overbake–cakes will be a very pale golden color.)
Prepare Filling:Stir together mascarpone cheese, 12 cup powdered sugar, and 1 Tbsp.
vanilla in a large bowl just until blended.
Fold whipped cream into mascarpone mixture until well blended.
Add thawed grated coconut, and stir just until blended.
Spread mixture between cake layers (about 1 13 cups per layer).
Cover with plastic wrap, and chill 12 hours.
Prepare White Chocolate Buttercream Frosting:Microwave chopped white chocolate and 2 Tbsp.
Cool completely (about 20 minutes).
Beat 1 cup softened butter and 2 cups powdered sugar at low speed with an electric mixer until blended.
Add white chocolate mixture, 2 tsp.
Spread frosting on top and sides of cake.
Cover top and sides of cake with 3 cups flaked coconut, gently pressing coconut into frosting.
