Mango Coconut Cake Recipe

Mango Coconut Cake Recipe

Ingredients:

• For the Cake:
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 1 cup shredded coconut
• For the Mango Filling:
  • 2 cups mango puree (fresh or canned)
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
• For the Frosting:
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
• For the Topping:
  • 1 cup diced fresh mango
  • 1/2 cup shredded coconut, toasted
  • Fresh mint leaves (optional)

Instructions:

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
   • In a large mixing bowl, beat the butter and sugar together until light and fluffy.
   • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
   • Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the shredded coconut.
   • Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
   • Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
2. Prepare the Mango Filling:
   • In a medium saucepan, combine the mango puree and sugar. Cook over medium heat until the mixture begins to simmer.
   • In a small bowl, whisk together the cornstarch and water until smooth. Stir the cornstarch mixture into the mango puree. Continue to cook, stirring constantly, until the mixture thickens, about 2-3 minutes.
   • Remove from heat and let the mango filling cool completely.
3. Prepare the Frosting:
   • In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
4. Assemble the Cake:
   • Place one cake layer on a serving plate. Spread half of the mango filling over the cake layer. Top with a second cake layer and spread the remaining mango filling over it. Place the third cake layer on top.
   • Frost the top and sides of the cake with the whipped cream frosting.
   • Garnish the top of the cake with diced fresh mango, toasted shredded coconut, and fresh mint leaves, if desired.
5. Serve:
   • Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.

Enjoy your homemade mango coconut cake! If you have any specific requests or adjustments to this recipe, feel free to let me know.