Southern Coconut Cake

Unlike my piñacolada cake recipe, with a very light texture, almost crumbly, this recipe produces denser, yet moist, layers (halfway between a sponge and a pound cake). So incredible, it's become an instant favorite!

CAKE

5 large egg whites 

1 ½ cup unsweetened coconut milk , divided (375 ml) 

1 tablespoon coconut flavoring 

3 cups cake flour (340 grams) 

2 ⅓ cups granulated sugar (470 grams) 

4 teaspoons baking powder 

½ teaspoon salt 

1 cup unsalted butter , softened to room temperature (226 grams)

zest of 1 lime

 OPTIONAL : 1 (8-ounce) can of crushed/sliced pineapple, drained (keep the juice), and pureed

FILLING

1 1/2 (8-ounce) packs mascarpone (I used 375 grams)

2 cups heavy cream (at least 30% fat)

1/2 cup granulated sugar

2 teaspoons vanilla extract

 

TOPPING
1 1/2 cups coconut flakes, toasted

Preheat oven to 350°F/180°C. Butter and flour three 9-inch cake pans and line with parchment paper.In a small bowl, lightly whisk together the egg whites, ½ cup of the coconut milk, coconut flavoring and lime zest until just combined.In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Add the butter and remaining 1 cup coconut milk and combine on low speed until moistened. Increase speed to medium and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions.

Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean (it took 35 minutes for me). Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely.

 

To make the filling/frosting, beat heavy cream and sugar with electric beaters at high speed until the mixture reaches a thick consistency and sugar has fully dissolved (about 5 minutes). Add mascarpone, vanilla and beat for an additional 2 minutes.

To assemble the cake, place one cake layer on a tray. Spread 2 or 3 tablespoons of pureed pineapple and 2 tablespoons of reserved pineapple juice on top, smoothing it with a spatula. Let the juice soak in for a few minutes, then add a quarter of the coconut cream/mascarpone filling. Repeat with second layer. Finally cover top of third layer and sides of the cake with the rest (1/2) of the frosting.
Sprinkle toasted coconut flakes on the top and sides of the cake just before serving (so they remain crunchy).