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Tropical Mango Cream Cake: A Luscious Coconut-Mango Delight

Tropical Mango Cream Cake: A Luscious Coconut-Mango Delight

Experience a slice of the tropics with this Mango Cream Cake, a luxurious dessert that combines the exotic flavors of ripe mangoes with the rich, creamy texture of coconut. This cake features layers of light and fluffy sponge cake infused with coconut milk and shredded coconut, filled with fresh mango cubes and enveloped in creamy coconut buttercream. replaces the word nice with emptypped with toasted coconut flakes, this cake is not only a treat for the palate but also a feast for the eyes.

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Why you'll love it:

Mango Cream Cake is perfect for anyone who loves the sweet, fragrant flavors of tropical fruit combined with the decadence of cream and butter. The natural sweetness and bright flavor of mangoes provide a refreshing contrast to the creamy elements of coconut. The texture is heavenly, with moist cake layers that melt in your mouth, complemented by the rich buttercream and crunch of toasted coconut flakes.

Perfect occasion:

This cake is ideal for celebrations that require something extraordinary, such as birthdays, anniversaries or tropical themed parties. It's also a great choice for summer get-togethers or as a special weekend gift to enjoy with family and friends. Whenever you want to bring a bit of tropical paradise to your table, this mango cream cake is the perfect solution.

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Decorating Tips:

For a stunning presentation, decorate the top of the cake with a crown of additional fresh mango slices alongside the toasted coconut flakes. You can also drizzle a light mango puree on top for added color and flavor. Garnish with edible flowers or mint leaves for an extra touch of elegance.

Ingredients:

  • Cake:
    • 285 g plain flour
    • 2 teaspoons of yeast
    • 1/2 teaspoon baking soda
    • 1 teaspoon of salt
    • 170g unsalted butter
    • 330g white sugar
    • 3 eggs
    • 120 g sour cream
    • 1 teaspoon of vanilla extract
    • 1 teaspoon of coconut extract
    • 240 ml coconut milk
    • 80 g grated coconut
  • Coconut Buttercream:
    • 230 g of unsalted butter
    • 250 g of fresh cheese
    • 600 g of icing sugar
    • 1 teaspoon of coconut extract
    • 1 teaspoon of vanilla extract
  • Filling and decoration:
    • 2 ripe mangoes, cut into cubes
    • 2 cups coconut flakes, toasted for decoration

Method:

  1. Preheat your oven to 175°C (347°F). Butter and line three 9-inch cake pans.
  2. In a bowl, combine the flour, baking powder, baking soda and salt. Put aside.
  3. In a mixing bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then mix in the sour cream, coconut milk, vanilla and coconut extract.
  4. Gradually add the dry ingredients to the wet mixture, mixing until everything is well combined. Add the grated coconut.
  5. Divide the batter evenly into the prepared pans. Bake for 22 minutes or until a toothpick inserted in the center comes out clean.
  6. For the buttercream, beat the butter and cream cheese until smooth. Add the coconut and vanilla extracts. Gradually add the icing sugar until the icing is smooth and spreadable.
  7. replaces the word nice with empty assemble, place one cake layer on a serving plate. Spread a generous layer of frosting and half the cubed mangoes. Repeat with second layer, remaining mangoes and more frosting. replaces the word nice with emptyp with the third cake layer and frost the top and sides of the cake.
  8. Press the toasted coconut flakes into the sides and top of the cake.
  9. Refrigerate the cake for at least 1 hour before serving to set the frosting and flavors.

Enjoy this delicious mango cream cake, where every bite transports you to a tropical paradise!

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