Cake with mascarpone cream and toasted coconut

Name: Cake with mascarpone cream and toasted coconut - Veronica C.
Ingredients: I used for the base: 300 g flour; 150 g powdered sugar; 50 g cocoa; 1 baking powder; 200 ml milk; 4 eggs; 100 ml oil; mint essence; 100 g white chocolate. For the cream: 200 g liquid cream; 200 g mascarpone. For decoration: 100 g coconut.

Dessert - Cake with mascarpone cream and toasted coconut by Veronica C. - Recipia

I made the cake with mascarpone cream and toasted coconut the day before my birthday to take to work. I was looking for something quick but also tasty, and I came across this recipe which I adapted a bit based on what I had at home. It's a simple combination of cocoa sponge, mascarpone cream, and toasted coconut on top. A few basic ingredients, nothing complicated, and the result was appreciated. Quick info Total time: approx. 1 hour (plus cooling) Preparation time: 20-25 minutes Baking time: 25 minutes (depending on the oven) Servings: 12-16, depending on how you slice it Difficulty: easy Occasion: birthday, office, weekend dessert Ingredients For the sponge: 300 g flour 150 g powdered sugar 50 g cocoa 1 packet baking powder 200 ml milk 4 eggs 100 ml oil mint essence (to taste) 100 g white chocolate For the cream: 200 g liquid cream 200 g mascarpone For decoration: 100 g coconut Preparation method 1. Preheat the oven to 180°C. Prepare a baking tray lined with parchment paper. 2. In a large bowl, sift the flour, cocoa, baking powder, and powdered sugar. 3. Add the eggs and gently mix with a whisk. 4. Pour in the oil, milk, and mint essence. Blend everything with a mixer until you get a smooth batter. 5. Pour the mixture into the tray. Sprinkle the broken white chocolate on top. 6. Bake for about 25 minutes. Do the toothpick test – if it comes out clean, the sponge is ready. 7. Let the sponge cool completely before you prepare the cream. 8. For the cream, whip the liquid cream until it thickens. 9. Add the mascarpone and mix a bit more until you have a smooth cream. If you want it sweeter, you can add sugar, but the cream is usually sweet enough. 10. Spread the cream over the cooled sponge in an even layer. 11. Toast the coconut in a dry pan over low heat, stirring often, until it turns golden. Let it cool slightly. 12. Sprinkle the toasted coconut over the cake, covering the entire surface. Why I make this recipe often It’s quick to make, there aren’t many steps to follow, and the ingredients are easy to find. The sponge stays fluffy and doesn’t need to be soaked. The mascarpone cream whips quickly and doesn’t curdle. It’s great to prepare a day in advance because it slices nicely the next day. The mint flavor pairs well with the chocolate and toasted coconut. Tips and variations Tips The white chocolate can be broken into small pieces so it melts easily in the sponge. The sponge must be completely cooled before adding the cream; otherwise, it will become soggy. The coconut toasts quickly – don’t leave the pan, as it can burn easily. Substitutions You can use vanilla essence instead of mint if you don’t like the mint flavor. The white chocolate can be omitted, but without it, the sponge is less interesting. Mascarpone can be replaced with a mix of cream cheese and whipped cream if you don’t have it. Variations The sponge can also be made with plant milk if you avoid dairy. You can add a bit of lemon or orange zest to the cream if you like a fresher taste. For decoration, a bit of dark chocolate topping or some chocolate chips also works well. Serving ideas A simple slice with coffee. Great for takeout or a party, as it holds up well at room temperature for a few hours. If you want it to look more festive, decorate with a few fresh mint leaves. Frequently asked questions Can the sponge be made a day in advance? Yes, the sponge stays tender even if you make it a day ahead. Keep it covered in a cool place. Does the cream need to be whipped stiff, or can it be softer? It’s best to whip it fairly stiff so the cream holds up when you add the mascarpone. If I can’t find mascarpone, can I use something else? You can use cream cheese with a bit of whipped cream, but the taste will be slightly different. Can I use less coconut? Yes, if you don’t like coconut much, use only as much as you want for decoration. Can the cake be frozen? I do not recommend it, as the mascarpone cream changes texture when thawed. Nutritional values Approximately, a serving of 80-100g has about 250-300 kcal. Carbohydrates: 25-30g, proteins: 4-5g, fats: 13-15g. The values may vary depending on how thick the slices are and how much cream you use. The white chocolate and cream increase the calorie intake significantly, but for an occasional dessert, it’s acceptable. Storage and reheating The cake keeps well in the fridge, covered, for 2-3 days. The sponge remains soft, and the cream retains its texture. I do not recommend reheating it; it is served cold or at room temperature. If you take it to go, keep it in a container so the cream layer doesn’t get crushed.

Cake with mascarpone cream and toasted coconut

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