Mango Coconut Cake

Mango coconut cake is a delicious tropical twist on regular coconut cake and is sure to please all coconut lovers!

Ingredients

Mango curd

  • 3/4 cup to 1 cup chopped frozen mango defrosted and drained
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 3 large eggs
  • 6 tablespoons unsalted butter cut into cubes

Coconut cake layers

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 1 3/4 cups granulated sugar
  • 1 cup cream of coconut (do NOT use coconut cream**)
  • 4 large eggs at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 cup whole milk at room temperature

Coconut frosting

  • 1 cup unsalted butter at room temperature
  • 2 tablespoons cream of coconut
  • 2 to 4 tablespoons whole milk or heavy cream as needed
  • 1/2 teaspoon coconut extract
  • 1/4 teaspoon salt
  • 3 1/2 to 4 cups powdered sugar
  • 1 cup toasted flaked coconut for garnish if desired+
Mango Coconut Cake #cakerecipes


Instructions

Mango curd

  1. Process 3/4 cup of the mango in a food processor until it’s as smooth as you can get it. Measure to ensure you have 1/2 cup of puree; if not, add more mango.
  2. Add the sugar and lemon juice and process until completely smooth.
  3. Whisk the puree and the eggs together in a heavy medium saucepan. Set the pan over medium-low heat and stir in the butter.
  4. Full instructions visit @itsybitsykitchen

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