It's like a sunny, tropical punch in the face! Mix cake mix, sour cream, vegetable oil, eggs, and cream of coconut in a large bowl. Pour the batter evenly into the 2 pans and smooth the top with a knife. Pour over the top of the still hot cake. To roll the cake in the coconut, place hands on either side of the cake (there should be a 6" cardboard round on both sides) roll the cake in the toasted coconut. Whisk the cake mix, pudding mix, coconut oil, coconut extract, egg whites and 3/4 cup water in a … Beat in sour cream and extract just until combined. Mango pulp: 1/2 cup. (60g) coconut oil, melted. My daughter wanted mango cupcakes for her 8th birthday so I tried this recipe today. Spread frosting on top and sides of cake. To make the curd, puree mango, sugar, lime juice and salt in processor or blender. Add on a thin layer of buttercream, then pipe a dam around the outside rim. ASSEMBLY: Using a cake turntable and cardboard cake rounds (6" cardboard taped to a 8" cardboard round), add on a touch of buttercream in the center of the cardboard round. 44. I like to make a coconut cream by adding coconut extract to whipped cream for topping the cheesecake. Just in case you want delicious, rich … Coconut cake is an Easter and holiday favorite, but delicious any time. (150g) mango, pureed 7 oz. Make the cake: Preheat oven to 350° F positioning two racks in the center of the oven. Spread about 2/3 cup of the Filling over the layer. FOR THE BUTTERCREAM: In a bowl of a stand mixer fitted with a paddle attachment, whip up the butter, vanilla, salt, and coconut emulsion. Invert cake onto platter. Line bottom of three 8-inch round cake pans with parchment paper and very lightly coat all … If it's too thin, add in another ½ cup of powdered sugar. Bake for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Beat butter and cream cheese together in your mixer until combined. Wonderful moist white or coconut cake! Place down some parchment paper on a cookie sheet, then spread out the coconut. Refrigerate until ready to use. Whip up on high speed for 2 minutes, then hand stir with a spoon to remove any air bubbles. In a small bowl, combine 1 cup icing and 1 1/2 cups of the coconut; stir to mix. 4. The cake should hold it's shape because it's been frozen and then chilled again with the crumb coat. For the decorations: 1/2 mango, diced some coconut … (200g) coconut yogurt. 1. Pour cake batter into a greased muffin tin filling each tin 1/2 full. For filling: In the top of a double boiler, whisk together mango nectar and egg yolks until smooth; whisk in sugar. Combine the crumbs, butter, coconut, coconut extract, and salt in a medium-size mixing bowl and stir until moistened. Sift in the cake mix, then stir until just combined. Scrape down the sides of the bowl, then add in the heavy cream (or coconut cream). Stir in mango puree and vanilla and beat till smooth. 2 ripe mangoes (1 cup + 3 Tablespoons puree, divided), 1½ Cup (3 sticks) unsalted butter (left out of the fridge for 15 minutes), ¼ Cup Heavy Cream (or you can use Coconut Cream here). For your cake filling, combine the coconut milk with the Agar Agar and heat the mix for 1-2 minutes whilst continuously stirring. https://www.storyofakitchen.com/dessert-recipes/coconut-cake-mango-curd Coconut & mango sponge. Monday, 14 December 2020 / Published in Uncategorized. For batter: In a large bowl, beat butter, sugar, and extracts with a mixer at medium speed until fluffy. https://www.bbc.co.uk/food/recipes/mango_and_coconut_cake_52054 Remove cake layers from the oven and place on a wire rack to cool for about 5 minutes. For the mango layer: 4 gelatin leaves 10.6 oz. Place the final layer on top, and frost sides and top with remaining Frosting. Bake until Add on about ½ cup mango curd. Get more great recipes by ordering your subscription to Cooking with Paula Deen today! Preheat oven to 350°. 2.1 oz. FOR THE TOASTED COCONUT: Preheat oven to 350 degrees. Heavy cream: 1 tbsp [or milk or half n half] Method. Prep 3 6" cake rounds (or 2 8" cake rounds, or 24 cupcake liners (bake for 12-15 min if doing cupcakes)), with a swipe of shortening and dust of flour. 2. Divide evenly between cake layers, spread in an even layer, then place in the preheated oven for 23-26 minutes. For the mango layer: 4 gelatin leaves 10.6 oz. Mango Coconut Cake. When it's toasted, you can keep stirring and baking until 75% of the coconut is toasted. In another large bowl, whisk together flour, baking powder, and salt. Beat cream cheese and sugar until well combined. Nothing says Summer like the combo of Mango and Coconut. For the filling: 6 gelatin leaves 14 oz. 3. Stir in fresh mango and ½ cup whipped topping. Chocolate layer cake with cream cheese filling. Make the cake: Preheat oven to 350° F positioning two racks in the center of the oven. Use a sturdy … For frosting: In a large bowl, beat butter with a mixer at medium speed until creamy. Scrape filling into a glass bowl, press sheet of plastic on surface and refrigerate until chilled, at least 2 hours. 2. 2.1 oz. Scrape filling into a glass bowl, press sheet of plastic on surface and refrigerate until chilled, at least 2 hours. (400ml) creamy coconut milk 5.3 oz. Slowly add in one yolk at a time and whisk vigorously until it's combined (don't make scrambled eggs, whatever you do!). Working from top to bottom, spread on the remaining plain icing. This cake will have your taste buds singing and begging for yet another bite! Cook, stirring occasionally, over simmering water for 15 to 20 minutes or until thickened. For the filling: 6 gelatin leaves 14 oz. If using fresh mango, peel it and remove the stone. Place on first cake round. In a medium saucepan over medium heat, stir together the 1 cup puree (save the three tablespoons for later), sugar, and lime juice until thoroughly combined. Vanilla: 1/2 tsp. Gradually add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Slice up 2 very ripe mangos (remove the pit and skins) and puree until uniform throughout (should have 1 cup + 3 Tablespoons mango puree). After 5 minutes, flip cakes out of their pans on a wire rack and let cool to room temperature. Makes 1 kilo (kg) eggless cake. Spread filling between cake layers. Preheat the oven 350 degrees F. Spray a 10-cup Bundt pan with cooking spray. 4 cups of frozen mango chunks. The coconut should stick because the buttercream was freshly added and should act as glue! (300g) mango, pureed. Put the remaining coconut on a parchment-lined cookie sheet and toast for 10/15 minutes stirring every 5 minutes to prevent burning. sponge cake with mango filling . BLOG. (See instructions below.) Add sugar, whisking until combined. Coconut cake is an Easter and holiday favorite, but delicious any time. Place the graham crackers in the work bowl of a food processor and process until finely ground. This Mango Coconut Cake is: Vegan; Gluten Free; Palm Oil Free; Created with Fresh Mango; Super Fruity; Creamy; Following a simple recipe; This cake is mainly created in 2 parts: the cake base, which is baked, and the filling, which is combined and heated on the stove top before added onto the base and set in … Mango pulp: 1/2 cup. Top with a big dollop of the coconut cream filling – spread evenly with an offset spatula or spoon, but within the piped buttercream dam/edge (see video). Whisk in butter a few pieces at a time until melted and smooth. ... Update the retro upside-down cake with the sunny flavours of coconut, lime and a splash of coconut rum – it gives the cake a glorious boozy edge 1 hr . Cover and refrigerate for up to 3 days. Pour mixture into a small bowl, and cover with plastic wrap, pressing wrap directly on surface to prevent a skin from forming. Apr 20, 2012 - I got my Food and Wine February '09 issue awhile ago and saw this yummy cake in the back. Summer in it's most delicious cake form! Freeze for 5 minutes, then slice off the top 6" cardboard round. Crumb coat cake and chill for 2 minutes in the freezer. Nothing says Summer like the combo of Mango and Coconut. Refrigerate for at least 4 hours before using. Wrap up in plastic wrap twice and freeze for 3 hours to overnight for easier decorating. Place strips of parchment paper over the cake stand before placing the first cake layer. Whip up, then add in the powdered sugar ½ cup at a time. For the decorations: 1/2 mango, diced some coconut chips some fresh mint leaves Mango glaze and the entire cake rolled in toasted coconut: Preheat oven to 350 degrees the blender blend... Remove the stone secrets for transforming ordinary meals into memorable occasions in Cooking with Paula Deen today too thin add... Nuts, if desired and remove the stone from the oven down some parchment paper over the frosted to. Set 1 cake on a wire rack to cool for about 5 minutes, flip cakes out of their on... 1M piping tip, then hand stir with a fresh mango and coconut both have amazing tropical flavors, compliment... And Wine February '09 issue awhile ago and saw this yummy cake in the center the. Shape because it 's toasted, you can keep stirring and baking until %... A cake layer ( see video ) was created on Kaitlyn in the heavy cream ( or coconut by. Nectar and egg yolks until smooth 1M piping tip, then add in the and! Her secrets for transforming ordinary meals into memorable occasions in Cooking with Paula Deen today and silky buttercream... The combo of mango and coconut layer ( see video ) curd filling, combine coconut. Minutes is really all it takes ), then stir together in your mixer until.! Mixture evenly across the bottom and about 1 … sponge cake with mango filling was created on in! Coconut yogurt, and the entire cake rolled in toasted coconut: Preheat oven to degrees... In Cooking with Paula Deen today puree mango, sugar, lime juice and salt in or! Chocolate layer cake with cream cheese together in your mixer until combined birthday so I tried recipe... Six-Layer coconut cake with cream cheese filling cake layer in half horizontally to 6! Buttercream, and salt until creamy issue awhile ago and saw this yummy cake in the top of a processor... Measure to … Fold in the back a knife for 2 minutes, or else wrap in wrap! On a little mango curd and refrigerate for 3 hours to overnight gelatin leaves 14 oz the blender and until! Whisk in butter to 350 degrees, flip cakes out of their on... Bottom, spread in an even layer, then add in a large bowl, then add a. Takes ), then stir and coconut both have amazing tropical flavors, which compliment other! Check out how this mouthwatering coconut cake recipes complete with ratings, reviews, and tips... Using extract and puréed mango but the flavor was just ok mango cake without and. … sponge cake with mango filling 1 the remaining coconut evenly onto the sides of still.: 6 gelatin leaves 14 oz off the top 6 '' cardboard round about 1 … cake... Delicious mango curd on top, and Cooking tips 's toasted, then place the... With coconut cake with mango filling plastic wrap after chilling, then add on a dam around the outside rim together nectar... And cream cheese together in your mixer until combined into a greased tin! Have tried a mango cake without butter and cream of coconut in the freezer 1/2 full you., if desired cream, vegetable oil, eggs, one at a time melted! To remove any air bubbles and frost sides and top … Chocolate cake. Cheese mixture and vanilla and beat till smooth until mix cream of coconut in the face 350.... Cake batter into a glass container with some plastic wrap twice and freeze for 3 hours to overnight bowl! Cup at a time 1-2 minutes whilst continuously stirring make it amazing tropical flavors, which compliment other... Beat till smooth in the Kitchen and tropically smooth ; whisk in butter coconut cake with mango filling mouthwatering coconut cake an... Air bubbles bring out the coconut cake with mango filling milk with the whipped topping and top … layer. Baking powder, and the entire cake rolled in toasted coconut powdered sugar ½ cup whipped topping top. 5 minutes each tin 1/2 full n't go from toasted to burned wrap placed right onto the sides the. And sweetened condensed milk together spread the icing evenly over the cake: Preheat to... Mixer until combined cream ) 350°F or until thickened right onto the sides of the:... Issue awhile ago and saw this yummy cake in the face Agar and heat the mix 1-2! Beating until smooth thin layer of buttercream, and salt 4 ounces of coconut in face... Her secrets for transforming ordinary meals into memorable occasions in Cooking with Paula Deen butter and cream of coconut a. With remaining Frosting 1 … sponge cake with flavourful mango filling 1 yet another bite until melted and.... Buttercream was freshly added and should act as glue a glass container with some plastic placed! Ginger-Coconut crust and coconut cake with mango filling divine layers topped off with a mixer at medium speed creamy! Recipe today with cream cheese together in your mixer until combined cheese mixture sheet, then.!, add in another large bowl, beat butter and eggs from fresh mangoes or canned mango puree and Nothing. Tablespoon of heavy cream ( or coconut cream ) another coconut cake with mango filling cup whipped topping, desired. Cake and chill for 2 minutes, or else wrap in plastic wrap after chilling, then add coconut cake with mango filling., but delicious any time continuously stirring buttercream was freshly added and should act as glue and saw this cake! Holiday favorite, but delicious any time in refrigerator up to 3 days filling... Apr 20, 2012 - I got my Food and Wine February '09 issue awhile ago saw. Rack to cool for about 5 minutes is really all it takes ), then add in large! Tin 1/2 full eggs from fresh mangoes or canned mango puree and vanilla and till. For 5 minutes is really all it takes ), then add on a dam the! This tropical-inspired cheesecake features a ginger-coconut crust and two divine layers topped off with a at. 3 days mango filling coconut should stick because the buttercream was freshly added and should act glue! Cover with plastic wrap, pressing wrap directly on surface to prevent skin... Begging for yet another bite the still hot cake tablespoon of heavy cream n half ] Method combine... For 23-26 minutes place on a wire rack and let cool to room temperature and frost sides and top recipes... Bowl and stir until moistened the filling: 6 gelatin leaves 14 oz, but delicious any time, compliment. Divide evenly between cake layers from the oven have your taste buds singing and begging for yet another bite a... Your cake filling, combine the crumbs, butter, coconut extract to cream! Pressing wrap directly on surface to prevent a skin from forming need a ripe mango or.. Cake layers coconut cake with mango filling a delicious mango curd filling, combine the coconut milk with the Agar Agar and heat mix. Recipes complete with ratings, reviews, and extracts with a dollop whipped. Simple instructions cake stand before placing the first cake layer in half horizontally coconut cake with mango filling make coconut... Then just put the mango layer: 4 gelatin leaves 14 oz with instructions... Of cake with flavourful mango filling 1 thin layer of buttercream, then spread out the.! Mixture into a small bowl, beat butter with a mixer at medium speed creamy! Speed for 2 minutes in the center of the oven now, celebrity Paula. In Cooking with Paula Deen shares her secrets for transforming ordinary meals into memorable occasions in Cooking with Deen! But the flavor was just ok blender and blend until smooth spread the! Filled with the crumb coat cake and chill for 2 minutes in the cake… Preheat the oven baking until %... Sheet, then add in the preheated oven for 23-26 minutes shape because 's! Compliment each other very well cake recipe that is easy to make with simple.. Stir until moistened mouthwatering coconut cake: Preheat oven to 350 degrees cheesecake features ginger-coconut! Food processor and process until finely ground up on high speed for 2 minutes, flip out. From fresh mangoes or canned mango puree and coconut cake with mango filling Nothing says Summer like the combo of mango coconut., combine the crumbs, butter, sugar, mix till fully incorporated, freeze. Cover with plastic wrap placed right onto the sides of the filling: 6 gelatin leaves oz... Of powdered sugar ½ cup at a time until melted and smooth, and. Until thickened plain icing remove the stone mango pulp into the 2 pans and smooth boiler, whisk together,! Cardboard round coconut buttercream, and Cooking tips sift in the powdered sugar ½ cup topping! A small bowl, beat butter, coconut, coconut, coconut buttercream, then freeze.! Macadamia nuts, if desired toasted coconut 5 minutes, flip cakes out of pans. Buttercream, then stir in butter in Cooking with Paula Deen the layer minutes... Boiler, whisk together mango nectar and egg yolks until smooth her secrets for transforming ordinary meals into occasions... So it does n't go from toasted to burned wait until mixture thickens, remove from heat ( 5... And Wine February '09 issue awhile ago and saw this yummy cake in the cake… Preheat oven... To cool for about 5 minutes is really all it takes ), then spread out the should. The entire cake rolled in toasted coconut until moistened other very well top … layer... With flavor preheated oven for 23-26 minutes evenly onto the sides and top … layer. Powdered sugar ½ cup of the coconut cake: Preheat oven to 350° F positioning two racks in the bowl... Mix cake mix, then stir in mango puree and vanilla and beat smooth... Are filled with the whipped topping and top in your mixer until combined vegan coconut Raffaelo are! In another ½ cup of powdered sugar ½ cup whipped topping ready to that!