The vibrant colors and tantalizing flavors of the tropics have always captivated me. During my travels through Southeast Asia, the lush landscapes and fragrant markets filled with fresh fruits inspired this dessert. The union of sweet mangoes and creamy coconut is a celebration of sun-soaked days and the warm, inviting spirit of island life.
This Tropical Paradise Mango Coconut Cake captures the essence of tropical bliss, making it an unforgettable treat for any occasion. Let’s embark on this culinary journey together!
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 tablespoon baking powder
– ½ teaspoon salt
– ½ cup unsalted butter, softened
– 1 cup coconut milk
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon coconut extract
– 1 ½ cups fresh ripe mango, pureed (about 2 medium mangoes)
– 1 cup shredded coconut (sweetened or unsweetened, as preferred)
For the Mango Coconut Frosting
– 1 cup unsalted butter, softened
– 4 cups powdered sugar
– ½ cup coconut milk
– 1 cup fresh mango puree
– 1 teaspoon vanilla extract
– Toasted coconut flakes for garnish
Instructions
To prepare the cake, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring they are ready for the delicious batter.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This combination will create a light and fluffy cake.
Add the softened butter to the dry ingredients and mix on medium speed until the mixture resembles coarse crumbs. This step ensures the butter is well incorporated.
Slowly pour in the coconut milk, then add the eggs, vanilla extract, and coconut extract. Beat the mixture until it is smooth and well combined.
Gently fold in the fresh mango puree and shredded coconut, creating a beautiful and fragrant batter. The tropical flavors will bring joy to every bite!
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, it’s time to whip up the luscious frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud.
Once the sugar is incorporated, pour in the coconut milk and fresh mango puree, then add the vanilla extract. Beat on medium speed until the frosting is light and fluffy, perfect for slathering on your cake.
Once the cakes are completely cooled, place one layer on a serving plate. Generously spread a layer of mango coconut frosting on top. Carefully place the second layer on top and frost the top and sides of the cake.
For the finishing touch, sprinkle toasted coconut flakes around the edges of the cake, creating a beautiful border that recalls the sandy beaches of the tropics.
Slice and serve this tropical delight to your friends and family. Each bite will transport you to a sun-kissed paradise, filled with the exotic flavors of mango and coconut. Enjoy!