Gluten Free Coconut Cake with Vanilla-Mascarpone Whipped Cream
1 1/4 cups white rice flour
2 teaspoons meringue powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup vegetable oil
3/4 cup granulated sugar, plus 2 tablespoons, divided use
1 teaspoon vanilla extract, divided use
1/2 teaspoon coconut, almond, or rum extract
2 large eggs
3/4 cup sour cream
1/2 cup heavy whipping cream
1/4 cup mascarpone cheese
1/3 cup sweetened flaked coconut
Heat oven to 350 degrees F. Butter and flour a 9-inch cake pan.
In a medium bowl, stir together white rice flour, meringue powder, baking powder, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, oil, and 3/4 cup sugar until creamy - about 1 minute; beat in 1/2 teaspoon vanilla extract, coconut extract and eggs until well combined - about 1 minute. Reduce mixer speed to low and beat in dry ingredients, alternating with sour cream until well combined - about 1-2 minutes.
Spread cake batter evenly into pan. Bake for 30-35 minutes, or until deep golden brown, well risen, and set. Cool 15 minutes before running a knife around outer edges and inverting onto a wire rack to cool completely. When cool, split cake in half.
To make the vanilla-mascarpone whipped cream, in a medium mixing bowl, using a mixer on high speed, beat together cream, remaining 2 tablespoons sugar and 1/2 teaspoon vanilla extract until stiff peaks form - about 1 minute; beat in mascarpone until combined. Spread whipped cream over bottom cake layer, and sprinkle with about 2-3 tablespoons of the coconut. Top with remaining cake layer, and spread with remaining whipped cream. Sprinkle with remaining coconut and serve.
Makes 6 servings