Coconut Cake

3 Cups of cake flour

1/2 tsp seasalt

1 Cup unsalted butter [2 sticks], room temperature

2 1/2 Cups sugar

5 Large eggs

2 tsp vanilla extract

1/2 tsp coconut extract

1 Cup unsweetened coconut milk

2 Cups sweet flaked coconut

Mascarpone Frosting

4 Tbsp soften butter

3/4 Cup mascarpone cheese

1 tsp lemon zest, finely grated

1/4 tsp ground clove

2 2/3 Cups powdered sugar

Preheat oven to 350F. Butter bundt pan then dust with flour.

Blend cake flour and salt together in medium bowl.

Beat butter adding sugar slowly until well blended.

Add eggs one at a time. Add extracts.

Beat into butter batter flour/salt mixture in two additions alternating with coconut milk.

Fold in coconut flakes and transfer to bundt pan smoothing top.

Bake for 70 minutes checking the center for doneness, cook additonal 5 minutes if needed.

Cool for 10 minutes. Remove cake from pan onto rack.

Cool completely.

Prepare frosting by beating butter and mascarpone cheese. Add lemon zest and ground clove.

Add powdered sugar until smooth.

Frost cake and add 1/2 cup of remaining coconut flakes on frosted cake.