Coconut Sponge cake with Mixed Berry Mascarpone
50 mins 
Serves 8 
INGREDIENTS
Metric
Imperial
- 200 g butter, softened
- 250 g castor sugar
- 4 eggs
- 250 g sour cream
- Juice of 1 lemon
- 2 cups of SASKO CAKE WHEAT FLOUR
- 2 tsp. baking powder
- 1/2 tsp. bicarbonate of soda
- 1 tsp. salt
- 1 cup desiccated coconut
- 500 g mascarpone
- 1 tsp. vanilla
- 250 g fresh mixed berries (sprinkle with sugar and chill)
- 50 g butter, softened
- 250 g cream cheese
- 150 g icing sugar
- 7.05 oz butter, softened
- 8.82 oz castor sugar
- 4 eggs
- 8.82 oz sour cream
- Juice of 1 lemon
- 2 cups of SASKO CAKE WHEAT FLOUR
- 2 tsp. baking powder
- 1/2 tsp. bicarbonate of soda
- 1 tsp. salt
- 1 cup desiccated coconut
- 17.64 oz mascarpone
- 1 tsp. vanilla
- 8.82 oz fresh mixed berries (sprinkle with sugar and chill)
- 1.76 oz butter, softened
- 8.82 oz cream cheese
- 5.29 oz icing sugar
METHOD
- Preheat oven to 180 degrees. Grease and line 2 x 18 cm springform baking tins.
- Using a mixer, beat butter and sugar until thick and pale. Add eggs one at a time, beating well. Add sour cream and lemon juice and beat to combine.
- In a separate bowl, sift together SASKO CAKE WHEAT FLOUR, baking powder, bicarbonate of soda and salt. Fold through the fl our mixture and coconut, mix to combine.
- Divide the batter between the 2 tins and bake for 45-50 minutes or until cooked when tested with a skewer.
- Leave to cool completely.
- In a bowl, mix together the mascarpone, vanilla and berries. Cut each cake in half, place one layer on a cake stand and spread with a third of the mascarpone, top with a second layer and repeat with remaining cake and mascarpone, finishing with a layer of cake.
- Mix butter, icing sugar and beat until pale. Add cream cheese and beat until smooth.
- Using a palate knife, spread the cream cheese frosting all over the cake.
- Top with fresh berries.
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