I love having people over because it gives me an excuse to make a big fancy dessert. This cake was lovely, it had a nice citrus flavor and the mascarpone frosting really made it sweet and creamy and delicious.
3/4 cup orange juice + zest from 2 oranges
113 g butter
1 1/2 cup sugar
1 1/2 tsp baking powder
1/8 tsp salt
1 1/2 cup flour
1/2 cup coconut
1/2 cup orange marmalade (to put in between the layers)
1 1/2 cup mascarpone
1 3/4 cup powdered sugar
1 cup mandarin oranges
Preheat oven to 350 (176 C)
In a large bowl, cream together butter and sugar. Then add eggs, one at a time, beating well after each addition. Then blend in orange juice and orange zest. In a separate bowl, sift together dry ingredients (baking powder, salt, and flour). Combine flour mixture with orange mixture and fold in coconut. Pour into a prepared 9 inch (22 cm) round cake pan and bake for about half an hour or until the center of the cake springs back when touched. Let it sit until cooled completely.
Once cool, use a sharp serrated knife and gently cut the cake in half. Spread a generous 1/2 cup of marmalade on the top of the bottom half of the cake, and gently replace the top of the cake, sandwiching the jam in between the two layers. Then mix the mascarpone with powdered sugar and spread it generously on the cake until it is completely covered. Garnish with mandarine oranges and keep in the fridge until ready to serve.
P.S. This cake is even better the next day!