Classic Coconut Cream Cake with Mascarpone Cheese
INGREDIENTS
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Yield: 1 (3-layer) 8-inch cake
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¾ cup coconut oil, melted (see note)
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4 egg yolks, at room temperature
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6 tablespoons mascarpone cheese, softened
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½ cup plus 1 tablespoon light coconut milk, at room temperature
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1½ teaspoons vanilla extract
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2¾ cups cake flour, such as Swans Down
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1¼ cups plus 2?3 cup sugar, divided
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¾ teaspoon baking powder
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½ teaspoon salt
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6 egg whites
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Coconut Frosting
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3 cups unsweetened flaked coconut
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