Filled coconut cake

Name: Filled coconut cake
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 8
Ingredients: Type 00 flour 2 ½ cups; Sugar 1 ¼ cup; Yogurt coconut flavored ¾ cup; Shredded coconut 1 ½ cup; Sunflower seed oil 8.8 oz; Whole milk ½ cup; Eggs 1; Egg whites 1; Lemon juice ½ tbsp; White wine vinegar 1 tsp; Baking soda 1 ½ tsp; Fresh liquid cream 2 ½ cups; Mascarpone cheese 2 cups; Cream cheese 1 ½ cup; Powdered sugar 1.67 cups; Shredded coconut 0.67 cup; Dehydrated coconut in flakes 2 cups

it de es fr br

Vegetarian

Difficulty: Average
Prep time: 60 min
Cook time: 35 min
Serving: 8
Cost: Average
Note + resting time in the fridge (2-3 h)

PRESENTATION

Recipe by
Lucake

So, you're craving a filled coconut cake with that Italian flair, huh? Well, this recipe's got you covered. It totally embraces the classic Italian vibe with its simple, moist goodness and a touch of class—perfect for those special moments. We're talking a cake with a yogurt-infused batter and shredded coconut that comes out so so tender, giving you a base that's really really flavorful. And the filling? It is a creamy mix of mascarpone and cream cheese. Seriously good. It adds this smooth, fresh burst that turns a few ingredients into something amazing. Italians love making this cake for birthdays or whenever they want the dessert to look extra special. Pretty simple.

Coconut cake recipe alert! It's super versatile, fitting right in with the Italian habit of adding personal touches. Maybe toss in some lime zest or a splash of lemon for a tangy twist that goes perfectly with the creamy filling. Some folks add Nutella or drizzle melted chocolate on top—creates a coconut cake with filling that's a pleasant surprise every time. And look, the cake stays moist because of the yogurt and cheese combo. This mix gives every bite an awesome texture.

Dress it up for a big dinner or keep it chill for a weekend treat. This homemade coconut cake will definitely have everyone going back for seconds. No question. It's the kind of dessert that looks all fancy but keeps it easy—giving you that sweet flavor alongside Italian pride in crafting something yummy from scratch. With endless variations—like, really—the cake brings a little flair to any occasion. Pretty much a favorite among those who love a bit of the exotic in their baking. And here's the thing, it's always fun seeing what spin you'll put on it next!

INGREDIENTS

For the batter (for 2 pans of 8 inches): Type 00 flour 2 ½ cups (300 g); Sugar 1 ¼ cup (250 g); Yogurt ¾ cup (170 g) - coconut flavored; Shredded coconut 1 ½ cup (135 g); Sunflower seed oil 8.8 oz (250 g); Whole milk ½ cup (125 g); Eggs 1; Egg whites 1; Lemon juice ½ tbsp (8 g); White wine vinegar 1 tsp; Baking soda 1 ½ tsp (7 g)

For the frosting: Fresh liquid cream 2 ½ cups (600 g); Mascarpone cheese 2 cups (500 g); Cream cheese 1 ½ cup (375 g); Powdered sugar 1.67 cups (200 g)

For the decoration: Shredded coconut 0.67 cup (50 g); Dehydrated coconut 2 cups (50 g) - in flakes

Preparation

How to prepare Filled coconut cake

To prepare the filled coconut cake, first pour the coconut yogurt, milk 1, vegetable oil 2, and egg 3 into a bowl.

Add the egg white 4, lemon juice 5, and white wine vinegar 6.

Mix 7 until you obtain a homogeneous mixture 8. In another bowl, sift the flour 9.

Sift the baking soda 10 as well, then add the sugar 11 and shredded coconut 12.

Mix well 13, then incorporate the dry ingredients into the liquid ones 14. Blend everything with a hand whisk until you get a smooth and homogeneous batter 15.

Butter two 8-inch springform pans, place a circle of parchment paper on the bottom, then flour the edges. Divide the batter equally between the pans 16. Place both pans on the lower rack of the oven and bake in a preheated static oven at 350°F for 35 minutes 17. During the last few minutes, check the cooking by doing the toothpick test. This recipe does not include soaking, so it's important that the cakes don't overbake to maintain a fairly moist batter. Once baked, remove from the oven and let cool completely. Meanwhile, prepare the frosting: in a stand mixer, put the mascarpone and cream cheese, then add the fresh cream 18.

Add the powdered sugar 19 and whip with the whisk until you get a fairly firm cream 20. You can follow the same procedure using a bowl and an electric mixer. Transfer the cream to a piping bag with a smooth nozzle of 10-12 mm diameter. Once the cakes have cooled, remove them from the pans and, if necessary, cut off the dome to lay it without problems on a serving plate. Add a layer of cream about 1.5-2 cm thick on the surface 21.

Level the cream 22, then place the second cake on top with the dome facing down 23. Spread the frosting on the sides creating vertical stripes 34.

Add cream on the surface as well 25, then with a spatula spread it evenly to cover the entire cake 26. At this point, press the shredded coconut onto the sides of the cake 27.

Pipe cream puffs along the edge of the surface using a fluted nozzle 28. Finally, decorate the center with dehydrated coconut flakes 29. Let the cake rest in the refrigerator for at least 2-3 hours before serving. Your filled coconut cake is ready to be enjoyed 30!

Storage

The filled coconut cake can be stored in the refrigerator, in a closed container or well-covered with plastic wrap, for 2-3 days.

Tip

You can replace cow's milk with a coconut-based plant drink to further enhance the flavor.

Instead of mascarpone, you can use only cream cheese or vice versa.

For this cake, shredded coconut is used: it is grated coconut in small flakes, not to be confused with coconut flour, as the two ingredients are not interchangeable.

For the translation of some texts, artificial intelligence tools may have been used.

Filled coconut cake

PRESENTATION

INGREDIENTS

How to prepare Filled coconut cake

Storage

Tip

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