Coconut Cake with Mascarpone Frosting

Ingredients

• 2.5 cups flour 
• 2 teaspoons double-acting baking powder 
• 0.8 cup butter unsalted room temperature ()
• 0.5 cup coconut or with brown inner coating left intact ( 2 ounces; use vegetable peeler) shaved
• 1.5 cups coconut or fresh finely grated peeled
• 4 large eggs room temperature
• 0.3 teaspoon ground cloves 
• 2.8 teaspoons lime zest divided finely grated
• 6 ounces mascarpone cheese 
• 2.7 cups powdered sugar 
• 1.7 cups sugar 
• 1 teaspoon vanilla extract 
• 0.8 cup milk whole

Equipment

• bowl
• frying pan
• baking paper
• oven
• whisk
• hand mixer
• springform pan

Directions

1. Preheat oven to 325°F. Line bottom of 9-inch diameter springform pan with parchment paper; butter paper and pan.
2. Whisk flour and baking powder in medium bowl. Using electric mixer, beat sugar, 3/4 cup butter, and vanilla in large bowl until blended. Beat in eggs 1 at a time.
3. Add flour mixture alternately with milk in 2 additions each, beating until just blended. Stir in 1 1/2 cups finely grated coconut and 1 1/4 teaspoons lime peel.
4. Transfer mixture to prepared pan; smooth top.
5. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool cake in pan 20 minutes.
6. Cut around sides to loosen; invert onto platter. Cool completely.
7. Using electric mixer, beat 3 tablespoons butter, 1 1/2 teaspoons lime peel, mascarpone, and cloves in large bowl.
8. Add powderedsugar; beat just until smooth.
9. Spread mascarpone frosting over top of cooled cake.
10. Garnish top edge with 1/2 cup shaved coconut. DO AHEAD Can be made 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving.
11. *An Italian cream cheese; sold at many supermarkets and at Italian markets.