Mango Layer Cake

This cake is fresh, fluffy, moist and delicious, plus it’s not difficult at all to make. If you can get a hold of fresh, ripe mangoes, that is best, but canned mango would make a good substitute. This is a great cake for spring or summer, when mangoes come into season.

Mango Layer Cake
Serves: 1
  • 6 large eggs, room temperature
  • 1 cup sugar
  • ¾ tablespoon desiccated coconut
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1½ tablespoon coconut oil, melted or 1½ tablespoons butter, melted
  • 1 teaspoon vanilla extract
For mango and cream
  • 3 ripe mangoes, diced, (about 3 cups), or 2 cans sliced mango, drained
  • 60 g cream cheese
  • 1½ cups whipping cream
  • ⅓ cup sugar
  • 1 teaspoon coconut extract (or vanilla extract)
  1. Preheat oven to 160°C. Line two 20 or 23 cm round cake pans with baking 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.
  2. Beat eggs and sugar on high speed 4-5 minutes or until a ribbon forms when you stop and lift beaters. On low speed, gradually add flour, coconut, salt, baking powder, coconut oil or butter, and vanilla or coconut extract. Avoid over-mixing.
  3. 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.
  4. Meanwhile, beat cream cheese with sugar and extract until smooth. In a separate bowl, whip the cream until stiff peaks form (6-8 minutes). Fold whipping cream into cream cheese a little at a time.
  5. To assemble, gently remove cakes from pans. Place 1 cake on plate and spoon over some of the cream (2 cm thick). Top with ½ 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. Decorate with more fresh mango and your choice of other fruit - blueberries, blackberries, red currents, strawberries.
Cake can be assembled up to 4 hours in advance. Store in the refrigerator and eat up within 2 days.
Nutrition Information
Calories: 4518 Fat: 187g Saturated fat: 110g Unsaturated fat: 63g Carbohydrates: 669g Sugar: 543g Sodium: 1368mg Fiber: 20g Protein: 70g Cholesterol: 1580mg

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