Lemon-Coconut Cake With Mascarpone Frosting

Ingredients

  • 1 1/3 c. unsalted butter, softened, plus more for the pans
  • 4 c. cake flour, plus more for the pans
  • 1 1/3 cups whole milk
  • 2 tsp. pure vanilla extract
  • 4 tsp. baking powder
  • 1 tsp. fine salt
  • 2 2/3 c. granulated sugar
  • 7 large egg whites, at room temperature
Lemon-Coconut Filling
  • 1 c. sweetened flaked coconut, packed
  • 2/3 c. store-bought lemon curd (such as Dickinson’s)
  • 1/4 c. sour cream
  • 1 tbsp. lemon zest
Creamy Mascarpone Frosting
  • 8 oz. mascarpone cheese
  • 1 1/2 c. heavy cream
  • 2 tsp. coconut extract
  • 1/3 c. granulated sugar