Coconut Mascarpone Pound Cake
If you love coconut desserts, this Coconut Mascarpone Pound Cake is for you! It is soft and rich with fantastic coconut flavor.
Classic coconut pound cake recipes are amazing just as they are, but the mascarpone in this cake takes the richness to another level.
It is decadent and delicious, just as with our other mascarpone cake recipes like Lemon Mascarpone Pound Cake , Vanilla Mascarpone Pound Cake, and Berry Mascarpone Layer Cake.
Table of Contents
Key Ingredients
This recipe comes together in no time with these key ingredients:
- Unsalted Butter (we add the salt separately)
- Mascarpone Cheese adds richness (use full fat)
- Sugar
- Eggs
- Cake Flour for a soft, tender crumb
- Baking Powder & Salt
- Buttermilk's acidity also makes the cake more tender
- Coconut Extract & Vanilla Extract
- Sweetened Flaked Coconut (sweetened is better to use than unsweetened as it is softer and more moist).
What is Mascarpone Cheese?
Mascarpone is a rich, creamy Italian cheese which is made by combining fresh cream with citric acid.
It is used in both sweet and savory recipes, and in today's pound cake, it lends richness and a nice and soft, velvety texture.
How to Make Coconut Mascarpone Pound Cake
You can find the full, printable cake recipe below- here is a quick look at our steps!
After greasing and flouring a bundt pan, and preheating the oven to 325F, we mixed the softened butter until smooth. Then, we added the softened mascarpone cheese, mixing just until smooth.
Next, we added the sugar and mixed on medium speed for three minutes. (We normally cream our butter and sugar closer to five minutes, but with mascarpone, there is a chance of over-mixing.)
Next, we added our room temperature eggs one at a time, and then alternated between adding our flour mixture and buttermilk mixture. (It is best to begin and end with the flour mixture). We mixed just until blended, and then gently stirred in the coconut.
Simple Coconut Glaze
The Coconut Mascarpone Cake is delicious just as it is, but we often like to add a simple glaze to our pound cakes and bundt cakes.
The coconut glaze is a combination of powdered sugar, milk, a pinch of salt, and a little coconut extract. If it is too thick, add a bit more milk, and if it is too thin, you can thicken it with more powdered sugar.
Once you are happy with the consistency, you can spoon the glaze over the cooled cake, or for more control, you can drizzle it with a disposable piping bag with the tip snipped away (or a ziplock bag with the corner snipped away).
More Coconut Cakes
We've made many coconut cakes over the years! Some of our most popular are our Coconut Cream Cake, Pina Colada Cake, Easy Coconut Cake, and Coconut Limoncello Cake.
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Coconut Mascarpone Pound Cake
Ingredients
- 1 cup Unsalted butter, room temperature (equivalent to 2 sticks butter or 226g)
- 8 oz Mascarpone cheese, room temperature We used one container (8 oz.) mascarpone cheese
- 3 cups Sugar (600g)
- 5 large eggs room temperature (If in a hurry, place eggs in a bowl of warm water for 5 minutes)
- 3½ cups Cake Flour (399g)(Not self rising. We use Swan's Down, bleached)
- ½ teaspoon Baking powder (2g)
- ½ teaspoon Salt (3g)
- ¾ cup Buttermilk (180g) We used whole buttermilk
- 2 teaspoons Coconut Extract (8g)
- 1 teaspoon Vanilla Extract (4g)
- ¾ cup sweetened, flaked coconut (we use Baker's brand)
Glaze Optional (for drizzling over finished cake)
- 1 cup confectioners sugar
- 1 ½ teaspoons milk Add additional bit by bit until you reach desired consistency.
- pinch of salt
- ½ tsp coconut extract Adjust amount to your liking.
Instructions
- Grease and flour a bundt cake pan or tube pan. (We used a pan that is 10 inches across).
- Preheat the oven to 325℉.
- Dry Ingredients: In a medium bowl, combine the cake flour, baking powder, and salt. Whisk together for about 20-30 seconds. Set aside for later.
- Wet Ingredients: In a measuring cup, combine the buttermilk, vanilla, and coconut extract.
- In the bowl of your mixer, mix the butter on low to medium speed until smooth. Then, add the mascarpone, mixing just until combined.
- Next, with the mixer on medium speed, pour in the sugar, and mix for three minutes. The mixture will become fluffier. Scrape down the sides of the bowl as needed.
- Add the eggs to the mixing bowl one at a time, blending on low to medium speed after each until the yolk is incorporated.
- With the mixer on low speed, add the flour mixture alternately with the milk to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. We do three additions of dry ingredients, alternating with two additions of wet. Mix just until incorporated.
- Gently stir in the sweetened shredded coconut.
- Bake at 325 degrees for 1 hour and 10 minutes or until a toothpick comes out clean. *Baking times may vary. Depending on the type of pan, etc., you may need additional baking time.
- This makes approximately 9.5 cups of batter.
- Allow to cool in the pan for 10 minutes before turning out.
Glaze (optional)
- Combine ingredients, adding the milk bit by bit until you reach desired consistency. If the glaze is too thin, add a bit more powdered sugar. If it is too thick, add a bit more milk.
Decorating the Cake
- This cake is great just as it is or topped with berries and cream! If using a glaze, you can either spoon the glaze over the cake, or for more control, you can spoon it into a disposable piping bag with the tip snipped away (or a ziplock bag with the corner snipped away). We sprinkled ours with more coconut as a final touch.
Looks and sounds delicious as always :-) Thanks ladies :-)