Made partially from coconut flour, this delicious cake is pound cake-like in texture, and packed full of flavor and protein. Frosted with a light-as-air whipped mascarpone cream, it's a great dessert for any occasion.
To make the cake: Preheat the oven to 350°F. Grease two 8" cake pans.
Whisk together the all-purpose flour, baking powder, and salt; set aside. In a large mixing bowl, beat together the butter, sugar, and coconut flour until well blended, 2 to 3 minutes.
Mix in the vanilla and coconut flavor. Add the eggs one at a time, mixing well between each addition.
Add the flour mixture and milk alternately, starting and ending with the flour. Scrape the bowl and mix once more, to fully combine. The batter will look a little curdled; that's OK.
Divide the batter evenly between the pans. Smooth the tops with a spatula. Bake the cake for 38 to 42 minutes, or until the edges are just beginning to pull away from the sides of the pan, and the top is lightly golden. A toothpick inserted in the center will come out clean.
Remove the cakes from the oven and allow them to cool for 5 minutes. Run a spatula or knife around the edges, then turn them out onto a rack to cool completely.
To make the frosting: Combine the heavy cream and mascarpone in a large bowl and whisk at low speed until the mixture is smooth and slightly thickened. Whisk together the confectioners’ sugar and ClearJel, and slowly add to the whipped cream, followed by the coconut flavor. Increase speed to medium-high and whisk until medium peaks form.
To assemble: Place one layer on a serving plate. Spread with 1/4 of the whipped cream frosting. Place the other layer on top; spread the top and sides with the rest of the frosting, piping decorations if desired. Sprinkle toasted coconut over the top and sides.
Refrigerate until ready to serve; store any leftovers in the refrigerator.
Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Coconut Cake.
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