Coconut Cake With Mascarpone Frosting

• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 2/3 cups sugar
• 3/4 cup (1 1/2 sticks) plus 3 tablespoons unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 3/4 cup whole milk
• 1 1/2 cups finely grated peeled fresh coconut
• 2 3/4 teaspoons finely grated lime peel, divided
• 3/4 cup mascarpone cheese* (about 6 ounces)
• 1/4 teaspoon ground cloves
• 2 2/3 cups powdered sugar
• 1/2 cup 1-inch-long strips shaved coconut with brown inner coating left intact (about 2 ounces; use vegetable peeler)

1. Preheat oven to 325u0b0F. 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. 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.
3. Transfer mixture to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool cake in pan 20 minutes. Cut around sides to loosen; invert onto platter. Cool completely.
4. Using electric mixer, beat 3 tablespoons butter, 1 1/2 teaspoons lime peel, mascarpone, and cloves in large bowl. Add powdered sugar; beat just until smooth.
5. Spread mascarpone frosting over top of cooled cake. Garnish top edge with 1/2 cup shaved coconut. DO AHEAD

flour, baking powder, sugar, unsalted butter, vanilla, eggs, milk, fresh coconut, lime peel, mascarpone cheese, ground cloves, powdered sugar

Taken from www.epicurious.com/recipes/food/views/coconut-cake-with-mascarpone-frosting-242118 (may not work)