«

»

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
Ingredients
  • 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)
Instructions
  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.
Notes
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
 

Comments and Feedback

Be the First to Comment!

avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
  Subscribe  
Notify of
Latest posts
 
Mac and Cheese Soup Choy Sum French Style Sorrel Soup Glazed Tuna with Stir Fried Greens Macaroni and Cheese Hawaiian Style Macaroni Salad
 
Top 10 Recipes
 
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
 
Food & Health
 
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Ripe Tomatoes Mercury in Fish
 
Event & Food Days
 
 
follow on Facebook
 
Follow Our Cook
 
 
loading...
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie