Ingredients

Use 7 inch (18 cm) or 8 inch (20 cm) cake pans

For the cake

110 g  (1 stick) Softened butter

40 g (3 tbsp) Coconut oil

160 g (¾ cup) sugar

1½ tbsp Vanilla extract

3 Eggs

270 g (1¾ cups) All purpose flour

3 tsp Baking powder

120 g (½ cup) Unsweetened full fat yogurt

60 g  (¼ cup) Milk

½ tsp Salt

For the mascarpone frosting

650 g (23 oz) Mascarpone

180 g (¾ cup) Heavy cream

120 g (1 cup) Powdered sugar

2 tsp Vanilla extract

¼ tsp Salt

For the pastry cream

250 g (1 cup) Whole milk

3 Large egg yolks

70 g (⅓ cup) Sugar

30 g (3 tbsp) Cornstarch

1 Vanilla bean or 2 tsp vanilla extract

½ tsp Salt

Method

For the cake

In a large bowl cream butter, oil, white sugar and vanilla.

Add the eggs one at the time.

Add the dry ingredients, milk and yogurt.

Pour the cake batter in three 7 or 8 inch cake pans, greased and lined with parchment paper.

Bake the cakes in a preheated oven at 160 °C (320 °F) for around 18 minutes, or until a toothpick comes out clean.

Allow to cool completely.

For the mascarpone frosting

In a large bowl mix the mascarpone, the heavy cream and powdered sugar. Add the vanilla extract (optional).(Do not over mix.

Refrigerate.

For the pastry cream

Whisk together the egg yolks, vanilla seeds (if you’re using a vanilla bean), sugar and cornstarch.

Heat the milk over a medium heat, and bring to a simmer.

Add the egg yolk mixture, and whisk constantly until the mixture thickens.

Stir in the vanilla extract (if you’re using vanilla extract).

Cover and refrigerate until cold.