Mango Coconut Cake Recipes
MANGO COCONUT CAKE
This recipe was on the packaging of my new Nordic Ware bundt pan. Peaches can be used instead of mangos.
Provided by Bren in LR
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees and grease bundt cake pan.
- Sprinkle bottom and up the sides with 1/4 cup of the toasted coconut.
- In large mixing bowl, combine milk, rum, butter, eggs and nutmeg. Mix on low speed 2 minutes, scraping bowl occasionally.
- In medium bowl, sti together the mango, remaining 1/2 cup of the toasted coconut and flour. Fold into cake batter.
- Spoon into prepared pan until 3/4 full.
- Bake 65-75 minutes or until toothpick inserted in center of the cake comes out clean.
- Cool 10 minutes. Remove from pan; cool completely on rack. Dust with powdered sugar, if desired.
Nutrition Facts : Calories 234.7, Fat 11.4, SaturatedFat 5.8, Cholesterol 36.2, Sodium 264.5, Carbohydrate 28.8, Fiber 1.2, Sugar 15.8, Protein 3.1
MANGO COCONUT CAKE
Steps:
- Preheat oven 350 degrees Bake cake following the package directions using a 10x15x3 pan (the original recipe calls for a 9x13x2 pan, but I used a larger size) bake 30 to 35 min. While the cake is baking, combine the mango chunks with 1/2 cup of sugar in a saucepan, bring to a boil over medium heat and stir to break up the chunks. Remove from heat and cool slightly. Once the cake is baked remove from oven and using a fork pierce holes into the cake. Pour the mango sauce over the hot cake and set aside. Cook the pudding according to the directions, cool slightly and pour over the mango sauce and refrigerate cake until well chilled. Whip the cream with 1/2 cup of powdered sugar and almond extract until stiff. Cover the cake with the whipped cream and sprinkle toasted coconut and sliced almonds on top. *Toasted Coconut: Preheat oven 300 degrees Spread coconut on a baking sheet Bake for 15-20 min. stirring every 5 min.
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- Preheat the oven to 180C/160C Fan/Gas 4. Line the bases and grease two 20cm/8in deep round cake tins.
- To make the cake, toast the coconut in a small pan until it is golden and sprinkle evenly into the bases of the cake tins. Add the mango in some sort of orderly fashion, straight on top of the coconut.
- Mix the yoghurt, sugar, eggs, flour, baking powder and salt together in a large mixing bowl until you have a smooth, shiny cake batter. Pour the mixture into the tins and tap the tins on the work surface to level off the tops.
- Bake for 40–45 minutes until golden and a skewer inserted comes out clean. Take the cakes out of the oven and leave to cool in the tins for 15 minutes, then turn out onto a wire rack and leave to cool completely.
- Meanwhile, to make the buttercream, add the milk to a saucepan with the sugar and vanilla over a medium–high heat. As soon as it comes to the boil, remove from the heat and stir to make sure the sugar has melted.
- Whisk the egg yolks with the cornflour in a large bowl. Pour in the hot milk mixture in a steady stream, stirring constantly. Pour the mixture back into the pan and heat gently, stirring constantly, until it thickens into a really thick custard that coats the back of the spoon.
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