Nestled in the heart of the tropical paradise of Southeast Asia, the vibrant flavors of mango and coconut have long captivated my taste buds. During my travels, I wandered through bustling markets filled with the sweet scent of ripe mangoes and freshly grated coconut. This gâteau is a tribute to those sun-soaked memories, beautifully blending the rich, creamy texture of coconut with the refreshing brightness of mango. It’s a dessert that transports you to sandy beaches and swaying palm trees with every bite.
### Ingredients:
– For the Coconut Cake:
– 1 cup all-purpose flour
– 1 cup shredded unsweetened coconut
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 1 cup sugar
– 2 large eggs
– 1/2 cup coconut milk
– 1 tsp vanilla extract
– For the Mango Mousse:
– 2 ripe mangoes, peeled and diced
– 1/4 cup sugar (adjust based on mango sweetness)
– 1 tbsp lime juice
– 1 cup heavy cream, whipped to soft peaks
– 1 tbsp gelatin powder
– 2 tbsp cold water
– For Garnish:
– Fresh mango slices
– Toasted coconut flakes
– Mint leaves
### Instructions:
Prepare the Coconut Cake:
– Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
– In a medium bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt. Set aside.
– In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
– Add in the eggs one at a time, beating well after each addition. Mix in the coconut milk and vanilla extract until well combined.
– Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
– Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
– Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Mango Mousse:
– While the cake is cooling, prepare the mango mousse. In a blender, combine the diced mangoes, sugar, and lime juice. Blend until smooth.
– In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for about 5 minutes to bloom.
– Gently heat the bloomed gelatin in the microwave for about 10 seconds until just melted. Stir it into the mango puree until fully combined.
– Fold the whipped cream into the mango mixture until no streaks remain. Be gentle to maintain the mousse’s light texture.
Assemble the Gâteau:
– Once the coconut cake is completely cooled, carefully slice it in half horizontally to create two equal layers.
– Place the bottom layer on a serving plate and spread half of the mango mousse over it. Carefully place the second layer of cake on top.
– Spread the remaining mango mousse over the top of the gâteau, creating a smooth finish.
Garnish and Serve:
– Decorate the top of the gâteau with fresh mango slices, toasted coconut flakes, and a few mint leaves for a pop of color.
– Chill the assembled gâteau in the refrigerator for at least 2 hours to set the mousse.
– Slice and serve chilled, allowing your guests to indulge in a slice of tropical bliss.
This Exotic Mango and Coconut Gâteau is not just a dessert; it’s a journey through the vibrant flavors of the tropics, bringing a taste of paradise to your table. Enjoy!