Stuffed Coconut Cake

Method

1. First, prepare the dough. In a bowl, combine all liquid ingredients: coconut yogurt, milk (or coconut milk beverage), vegetable oil, egg, egg white, lemon juice, and white or apple cider vinegar. Mix with a whisk.
2. In another bowl, sift the flour and baking soda. Add sugar and shredded coconut (not coconut flour). Mix.
3. Pour the liquid ingredients into the dry ingredients and mix until combined.
4. Butter two cake pans, line the bases with parchment paper, and dust the sides with flour. Divide the batter evenly between the two pans.
5. Bake in a static oven at 175°C (350°F) for about 35 minutes, placing both pans on the same rack. Do not overbake to keep the cake moist.
6. Meanwhile, prepare the cream: In a stand mixer or bowl with an electric mixer, beat cream cheese, mascarpone, fresh cream, and powdered sugar until thick and smooth.
7. To assemble: Place one cake layer on a serving plate. Using a piping bag, pipe a layer of cream on top and spread evenly. Place the second cake layer upside down on top (to have a flat surface).
8. Pipe cream all over the top and sides of the cake. Use a spatula to smooth the surface.
9. Cover the sides of the cake with shredded coconut. Collect any excess and reuse.
10. Put the remaining cream into a piping bag with a star nozzle and pipe a border of rosettes on top.
11. Decorate the top with coconut flakes and dried coconut (optional).
12. Refrigerate for 2-3 hours before serving.