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Cream Cakes, Cakes, Whipped Cream Cakes

Coconut Mango Cake

by Lisa

Trained pastry chef

Coconut mango cake with layers of cream and mango curd, decorated with piped whipped cream and coconut

4.5 (2)out of 5, 2 ratings

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Prep
10 min
Bake
3 hr
Total
3 hr 10 min
Makes
10 slices

Today I'm sharing a simple, refreshing recipe for a delicious coconut mango cake. This wonderfully summery treat is perfect for enjoying warm days and taking a little tropical break.

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This recipe walks you step by step through making this heavenly cake. We use fresh mango and coconut for an irresistible flavor. From baking the cake layers to decorating with fruity mango pieces, you'll see how quickly and easily this cake comes together.

The combination of juicy mango and exotic coconut makes this cake a real treat. It's not only a showstopper to look at, it also tastes like a summer vacation.

So grab your ingredients and follow this recipe to make your own coconut mango cake. Whether you bake it for a summer party, a birthday or simply as a sweet reward for yourself, this cake is sure to delight everyone.

Happy baking! Let's enjoy summer together with this delicious coconut mango cake!

Ingredients

Makes 10 slices

Ladyfinger sponge layers

  • 4large eggsat room temperature
  • 6 tbsp80 ggranulated sugar
  • 1 pinchsalt
  • 2 tspvanilla sugar1 packet = 2 tsp (8 g). Sugar flavored with vanillin (artificial vanilla), sold in Germany in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • ⅔ cup80 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405. In the US use all-purpose flour; in the UK, plain flour.
  • ⅓ cup30 gdesiccated coconutFinely shredded dried coconut without added sugar. In the US use unsweetened finely shredded coconut (not sweetened flaked coconut); in the UK, desiccated coconut.

Mango curd

  • ⅓ cup80 gmangopuréed
  • ⅔ cup130 ggranulated sugar
  • 3large eggs
  • 6 tbsp90 gunsalted butterGerman butter is unsalted and has about 82 percent fat. In the US use unsalted butter; European-style unsalted butter is closest. In the UK, unsalted butter.

Coconut cream

  • 7 oz200 gwhite couverture chocolatechopped. Couverture is chocolate with a high cocoa butter content that melts smoothly. In the US use good-quality baking chocolate bars or couverture wafers (not chocolate chips); in the UK, couverture chocolate or a good-quality cooking chocolate bar.
  • ½ cup120 gcoconut milk
  • 1 ¼ cups300 gheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 7 oz200 gmascarpone
  • 3 packetswhipped cream stabilizer1 packet = 8 g. A packet of modified starch and sugar that keeps whipped cream firm; one packet is used for about 1 cup (250 ml) of cream. In the US use whipped cream stabilizer powder (sold online and in some baking aisles), or about 1 tbsp nonfat dry milk powder per cup of cream; in the UK, cream stabiliser powder (sold online), or a spoonful of mascarpone whipped in with the cream.

Decoration

  • 1 ¼ cups300 mlheavy cream
  • 2 tspvanilla sugar1 packet = 2 tsp (8 g)
  • 1 packetwhipped cream stabilizer
  • 1 ¼ cups100 gdesiccated coconut

Method

Mango curd

  1. For the mango curd, combine the puréed mango with the eggs and sugar in a bowl set over a pan of simmering water. Stir constantly over medium heat until the mixture is hot and has thickened.

  2. Take the bowl off the heat and stir in the butter, then cover and let everything cool completely.

Ladyfinger sponge layers

  1. For the ladyfinger layers (a light, dry sponge batter, the same as for savoiardi; in the UK they are called sponge fingers), preheat the oven to 375°F (190°C) convection (fan). Line 3 baking sheets with parchment paper.

  2. Beat the eggs with the sugar, salt and vanilla sugar vigorously for about 10 minutes.

  3. Sift the flour over the egg mixture and fold it in. Transfer the batter to a piping bag. Sprinkle some coconut onto the baking sheet, pipe the batter onto the sheet in a round, sprinkle with coconut again and bake.

  4. Bake the layers until golden brown as quickly as possible, about 10 minutes each, then let them cool on the baking sheet.

  5. Once the layers have cooled, carefully peel off the parchment paper. If needed, cut them out again with the springform ring so they keep a neat round shape.

Coconut cream

  1. Roughly chop the couverture chocolate and pour the boiling hot coconut milk over it. Let it stand for about 5 minutes, then stir thoroughly until you have a smooth mixture.

  2. Cover the mixture and let it come to room temperature.

  3. Once the chocolate mixture is at room temperature, briefly whisk the mascarpone, then whip it with the cream until stiff. Finally, just briefly beat in the whipped cream stabilizer.

  4. Now gradually stir the whipped cream mixture into the coconut mixture until everything is smooth and creamy.

Assembling

  1. First set a springform ring around the first layer, then spread about ⅓ of the cream over it. Once the cream is spread, top it with some of the mango curd and place the next layer on top, which you again spread with cream and curd. Finish with the last layer and the remaining cream, and chill the cake for at least three hours.

  2. Optional: if you like, cut another mango into small cubes and scatter them over the mango curd layer.

  3. Make the clear cake glaze (a powder that sets fruit juice or water into a clear glaze; in the US use clear cake glaze powder, sold online, or fruit juice thickened with about 1 tbsp cornstarch per cup; in the UK, quick-set cake glaze sachets, or fruit juice thickened with about 1 tbsp cornflour per 250 ml) according to the package directions, let it cool a little and spread it over the cake. Once the glaze has set, you can whip the cream for the decoration.

  4. Pipe the whipped cream onto the cake with a piping bag.