Preheat oven to 350 degrees F
In a large mixing bowl, cream together the butter, sugar, salt and baking powder until light and fluffy, about 5 minutes
add the eggs in one at a time to the butter mixture, beating well after each addition. (make sure to scrape down the bowl between each step)
Add 1/3 of the flour, then half the milk, and repeat the process until you've added the last third of the flour. (scrape down the bowl frequently)
Pour the batter into greased and floured or parchment lined 9 inch baking pans and smooth out batter.
Bake for 25 - 30 minutes or until the cake begins to pull away from the sides of the pan.
Allow to cool on wire racks for 10 minutes, then turn out the cakes and continue cooling on wire racks until completely cooled.
mix together mascarpone and butter and whip until light and fluffy (about 5 minutes)
Slowly add the 10 x sugar, one third at a time, mixing well and scraping down the bowl after each addition.
Add vanilla and mix until fully blended
mix 4 or 5 drops of green food coloring to the coconut (or more if you want it darker) and mix until all the coconut is the same shade of green
Put together cake layers with one cup of frosting in between each layer.
Spread a small amount of frosting over the entire cake making a light coating, this is your crumb coat. Refrigerate for 20 minutes then apply frosting to the entire cake with an even coat.
Place frosting into a pastry bag, and using the star tip make little flour shapes by squeezing out the frosting and pulling up. Go around the top of the cake with large flowers, and around the bottom of the cake with smaller flowers
Place green coconut on the top of the cake inside of the circle of flowers.
Place candy robin eggs on top and refrigerate for 30 minutes before serving.
This cake is a knock-off of my original Coconut Cream Poke Cake recipe that I have on my blog. One of my favorite parts about this cake is that it starts with a cake mix and comes together quite nicely and fairly quick
I’ll be publishing a post soon with my review of all the cream cheeses. Coconut Carrot Cake. Toasting the coconut gives it a slightly crunchier texture and brings out a rich, nutty flavor that enhances any dessert