- For the Cake
- 6 large eggs (room-temperature)
- 1 cup sugar
- 1 tablespoon coconut (dried, sweetened)
- 1 cup flour (all-purpose)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons coconut oil(melted or 2 tablespoons melted butter)
- 1 teaspoon coconut extract (or vanilla extract)
- For the Mango and Cream:
- 2.2 ounces/62 g cream cheese (room-temperature)
- 1/3 cup sugar
- 1 teaspoon coconut extract (or vanilla extract)
- 1 1/2 cups whipping cream
- 2 ripe diced mangoes(about 2 cups or 2 (14-ounce/398-ml) cans sliced mango, drained)
How to Make It
Make the Cake
- Heat oven to 325 F. Line two (9-inch) cake pans with parchment paper and set aside.
- In a large bowl, beat eggs and 1 cup sugar on high speed 4 to 5 minutes or until a ribbon forms when you stop and lift beaters from the batter.
- On low speed, add coconut, then gradually add flour, baking powder, salt, melted and cooled coconut oil or butter, and 1 teaspoon coconut or vanilla extract. Avoid over-mixing.
- Pour batter into prepared pans distributing evenly. Bake 30 to 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.
Make the Mango and Cream
- Meanwhile, in a large bowl, beat cream cheese with 1/3 cup sugar and 1 teaspoon c
oconut or vanilla extract until smooth.
- In a medium separate bowl, whip the cream until stiff peaks form (6 to 8 minutes). Fold whipping cream into cream cheese a little at a time.
Assemble the Cake
- 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 the second cake on top and smother with cream. Add cream to cover the sides of the cake.
- Decorate with more fresh mango and your choice of other fruit—blueberries, blackberries, red currants, strawberries. Chill until ready to serve.
Note: Cake can be assembled up to 4 hours in advance. Store in the refrigerator for up to two days.
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