Coconut Celebration Cake with Pomegranate Mascarpone Icing

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I was having a look at my blog the other day and realized it had been a year since I started, so I thought I’d make a little celebration cake to mark the occassion! While I would love a bit more time to devote to it, I love the outlet it provides me to share my recipes with other foodies. It keeps me inventing new recipes and forces me to take risks in the kitchen, which is a lot of fun. So, thanks to everyone who comes by and checks it out.

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To celebrate, I decided to make one of my all time favourite cakes, a super moist coconut cake that I’ve loved ever since I was little. It’s a Woman’s Weekly classic that uses sour cream to ensure the cake’s moist texture and make sure it isn’t overly sweet. While I love this cake as is, I decided to take it up a notch and add a delicious pomegranate mascarpone icing to really add that oomph! The icing is tangy and complements the cake perfectly. To top it off, I thought the cake needed a bit of texture, so I added some toasted coconut that I just baked in the oven at 220°C for about 6 minutes. And to add some colour, I finished it with some freeze dried raspberries and pomegranate arils. And I have to say, it was incredible. I don’t like to boast to much but flavours and textures in the cake are so delicious, every plate in the house was licked clean. I hope you like it as much as I did!

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Coconut Celebration Cake with Pomegranate Mascarpone Icing

Coconut Cake

  • 250g butter, softened
  • 1 teaspoon vanilla essence
  • 2 cup caster sugar
  • 4 eggs
  • 1 ¼ cup desiccated coconut
  • 3 cups self-raising flour
  • 500g sour cream
  • 2/3 cup milk

Pomegranate Mascarpone Icing

  • 250g cream cheese
  • 125g mascarpone
  • 3/8 cup sugar
  • 1 egg (optional)
  • 1 teaspoon vanilla essence
  • ½ tsp fresh lemon juice
  • 2 tbs pomegranate molasses

Topping

  • ½ cup toasted coconut flakes
  • Arils of ½ a pomegranate
  • ½ cup freeze dried raspberries

 

  1. Preheat oven to 180°C (160°C fan-forced). Grease two deep 22cm-round cake pans; line base with baking paper.
  2. Beat butter, essence and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time.
  3. Transfer mixture to a large bowl. Stir in half the coconut and half the sifted flour, half the sour cream and half the milk, then add remaining coconut, flour, sour cream and milk; stir until smooth.
  4. Divide the mixture into the two pans; bake for about 50 minutes or until cooked when tested. Stand cake in pan for 10 minutes before turning onto wire rack, top-side up, to cool.
  5. Meanwhile, while the cake is baking, start on the icing. In a large bowl beat cream cheese, mascarpone, and sugar with an electric mixer until fluffy.
Add egg, beat well.
Add vanilla, lemon juice, and pomegranate molasses and mix until combined.
  6. To assemble the cake: place one of the cakes on a board or cake stand. Using a large spoon, place half the icing mixture into the middle of the cake. You don’t want to spread it all the way to the edge as once you place the second cake on top the weight will push the icing to the side. Place second cake on top and dollop the rest of the icing on top and spread evenly. Sprinkle with the toasted coconut, pomegranate arils and freeze dried raspberries and serve.
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