This mango cake recipe is so fresh, fluffy and delicious, plus it's
fun to make. In Thailand cakes like this are served at all the big
hotels where chefs add ornamental garnishes prepared with fresh mango
and coconut. Here I've simplified the process while keeping the original
taste. And what is that? I'd describe it as a little like strawberry
shortbread except with the exotic taste of mango. Mangoes can be
purchased fresh or you can use canned mango as I did, since the fresh
ones were somewhat sour (see the Asian section or canned fruit section
of your local supermarket). Either way, this is the perfect summer cake
to brighten up a picnic, potluck or any kind of get-together, and
everyone will be sure to love you for making it. ENJOY!
Ingredients
- 6 large eggs, room temperature
- 1 cup sugar
- 1 Tbsp. grated sweetened coconut (baking type)
- 1 cup all-purpose flour
- 2 tsp. baking powder
- 1/4 teaspoon salt
- 2 Tbsp. coconut oil, melted OR 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- FOR MANGO & CREAM:
- 2 ripe mangoes, diced, (about 2 cups), OR 2 cans sliced mango (14oz/398ml), drained
- 1/2 brick cream cheese (about 62g/2.2 oz)
- 1+1/2 cups whipping cream
- 1/3 cup sugar
- 1 teaspoon coconut OR vanilla extract
Preparation
- Preheat oven to 325 degrees. Line two 9-inch cake pans with parchment paper and set aside. Take cream cheese out of refrigerator and set aside to bring to room temperature. Melt coconut oil or butter in a sauce pan and set aside to cool.
- Beat eggs and sugar on high speed 4-5 minutes or until a ribbon forms when you stop and lift beaters from batter. On low speed, add coconut, then gradually add flour, salt, baking powder, coconut oil or butter, and coconut or vanilla extract. Avoid over-mixing.
- Pour out batter into pans distributing evenly. Bake 30-40 minutes, or until an inserted fork comes out clean. Run a butter knife around the circumference of each pan to loosen, then leave in pans to cool completely on wire racks.
- Meanwhile, beat cream cheese with sugar and extract until smooth. In a separate bowl, whip the cream until stiff peaks form (6-8 min.). Fold whipping cream into cream cheese a little at a time.
- To assemble, gently remove cakes from pans. Place 1 cake on plate and spoon over some of the cream (about 1/2 to 1 inch). Top with 1/2 of the diced mango. Then gently set second cake on top and smother with cream. Now also add cream to cover the sides of the cake. Now comes the fun part - decorate with more fresh mango and your choice of other fruit - blueberries, blackberries, red currents, strawberries - it all looks beautiful! Chill until ready to serve, and ENJOY!
Make Ahead and Storage: Cake can be assembled up to 4 hours in advance. Store in the refrigerator and eat up within 2 days.
By Darlene Schmidt
Thai Food Expert, about.com
