2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 2/3 cups sugar
1/4 cup plus 3 tablespoons 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
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
Preheat oven to 325F degrees. Line bottom of 9-inch springform pan
with parchment paper. Butter papper and pan.
Whisk flour and baking powder in medium bowl. Using mixer, beat
sugar, 3/4 cup butter and vanilla in large bowl until blended. Beat
in eggs one at a time. Add flour mixture alternately with milk in
two additions each, beating until just blended. Stir in 1 1/2 cups
finely grated coconut and 1 1/4 teaspoons lime peel.
Transfer mixture to prepared pan; smooth top. Bake until tester
inserted in center comes out clean (about 1 hour and 20 minutes).
Cool cake in pan 20 minutes. Cut around sides to loosen; invert onto
platter. Cool completely.
Using mixer, beat 3 tablespoons butter, 1 1/2 teaspoons lime peel,
mascarpone and cloves in large bowl. Add powdered sugar; beat just
until smooth.
Spread mascarpone frosting over top of cooled cake. Garnish top edge
with 1/2 cup shaved coconut.
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