Red Velvet Cake With Mascarpone Icing

• 9 tbsp butter, softened
• 1 tsp vanilla extract
• 1 2/3 cup sugar
• 2 None large eggs
• 1 3/4 cup flour
• 2 tbsp cornstarch
• 2 tbsp cocoa powder
• 1 cup buttermilk
• 2-3 drops red food coloring
• 1 tsp white vinegar
• 1 tsp baking soda
• None None Mascarpone Icing
• 10 oz cream cheese, softened
• 1 1/4 cup powdered sugar, sifted
• 10 oz Mascarpone cheese
• 1 1/4 cup heavy cream
• 2 oz shredded coconut, to serve

1. Preheat oven to 375u0b0F. Grease 2 deep 8-inch diameter cake pans and line bases and sides with parchment paper.
2. For the batter, beat butter, vanilla, sugar and eggs in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl and stir in sifted flours, cocoa and the combined buttermilk and food coloring, in 2 batches. Combine vinegar and baking soda in a cup and let fizz, then fold into batter. Divide between pans. Bake 25 mins, or until a skewer comes out clean. Cool 10 mins before turning out onto a wire rack to cool completely. Wrap cakes in cling wrap and freeze 40 mins.
3. Meanwhile, for the mascarpone icing, beat cream cheese, powdered sugar and vanilla in a small bowl with an electric mixer until smooth. On medium speed, beat in mascarpone until just combined, then beat in cream until icing is smooth and spreadable.
4. Cut cakes in half horizontally by inserting a knife into the centre and rotating cakes around it. Place one layer on cake plate, cut-side up, and spread with icing. Repeat layering. Spread top and sides of cake with remaining icing. Press coconut into sides of cake, to serve.

butter, vanilla, sugar, eggs, flour, cornstarch, cocoa, buttermilk, coloring, white vinegar, baking soda, mascarpone icing, cream cheese, powdered sugar, mascarpone cheese, heavy cream, coconut

Taken from recipes-plus.com/api/v2.0/recipes/25084 (may not work)