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Coconut and Vanilla Naked Cake with Mascarpone Frosting

Lucy Parissi
  • 40 minutes
  • Serves 10

INGREDIENTS

1

Eggs, mini

366 1/3 milliliters

Liquid egg whites

725 1/8 milliliters

Coconut milk

4 tsp

Baking powder

701 1/2 g

Caster sugar

58 1/3 g

Cornflour

1

Gel or paste food colouring, assorted

597 2/3 g

Icing sugar

1

Pastel sprinkles

438 1/4 g

Plain flour

1/2 tsp

Salt

3 tsp

Vanilla

3 tsp

Coconut extract

2 tbsp

Desiccated coconut

1

Sugared almonds

1

Little butter and flour to grease the cake tins

1

Macarons

340 1/8 g

Butter, unsalted

501 1/3 milliliters

Double cream

597 2/3 g

Mascarpone, full-fat

1

Chocolate eggs

fresh flowers (make sure they are not sprayed or use edible flowers)

To decorate