2. Wrap up in plastic wrap twice and freeze for 3 hours to overnight for easier decorating. Summer in it's most delicious cake form! For the decorations: 1/2 mango, diced some coconut … This Mango Coconut Cake is: Vegan; Gluten Free; Palm Oil Free; Created with Fresh Mango; Super Fruity; Creamy; Following a simple recipe; This cake is mainly created in 2 parts: the cake base, which is baked, and the filling, which is combined and heated on the stove top before added onto the base and set in … Set 1 cake on a plate, spread the icing evenly over the top and set the other cake on top. sponge cake with mango filling . Stir in mango puree and … Line bottom of three 8-inch round cake pans with parchment paper and very lightly coat all … Cut cake horizontally in half. (200g) coconut yogurt. Beat cream cheese and sugar until well combined. I like to make a coconut cream by adding coconut extract to whipped cream for topping the cheesecake. Divide evenly between cake layers, spread in an even layer, then place in the … You can also be a little daring and add 1 tsp coconut extract in the cake … 44. Set aside. Bake approximately 30 minutes at 350°F or until you can put a toothpick in the center and it comes out clean. Just in case you want delicious, rich … Nothing says Summer like the combo of Mango and Coconut. Heavy cream: 1 tbsp [or milk or half n half] Method. Add in the 3 tablespoons fresh puree. Freeze for 5 minutes, then slice off the top 6" cardboard round. My daughter wanted mango cupcakes for her 8th birthday so I tried this recipe today. Fill the cake - Pipe a buttercream dam on the cake layer (see video). Measure to … 1. Chocolate layer cake with cream cheese filling. Pat the remaining coconut evenly onto the sides and top. Crumb coat cake and chill for 2 minutes in the freezer. If it's too thin, add in another ½ cup of powdered sugar. Divine theme by Restored 316. Refrigerate for at least 4 hours before using. For the mango layer: 4 gelatin leaves 10.6 oz. For filling: In the top of a double boiler, whisk together mango nectar and egg yolks until smooth; whisk in sugar. Add 1/2 cup sugar, mix till fully incorporated, then add in the remaining sugar. Refridgerate until ready to serve that day, or else wrap in plastic wrap after chilling, then freeze overnight. Beat butter and cream cheese together in your mixer until combined. This cake will have your taste buds singing and begging for yet another bite! Pour cake batter into a greased muffin tin filling each tin 1/2 full. Refrigerate until ready to use. Indian eggless mango cake recipe that is easy to make with simple instructions. Cut each cake layer in half horizontally to make 6 layers. Preheat oven to 350°. Don’t overmix. Find top-rated coconut cake recipes complete with ratings, reviews, and cooking tips. (60g) coconut oil, melted. (300g) mango, pureed. Now, celebrity chef Paula Deen shares her secrets for transforming ordinary meals into memorable occasions in Cooking with Paula Deen. The cake should hold it's shape because it's been frozen and then chilled again with the crumb coat. Line bottom of three 8-inch round cake pans with parchment paper and very lightly coat all … ... Update the retro upside-down cake with the sunny flavours of coconut, lime and a splash of coconut rum – it gives the cake a glorious boozy edge 1 hr . Stir in fresh mango and ½ cup whipped topping. (60g) coconut oil, melted. Process 3/4 cup of the mango in a food processor until it’s as smooth as you can get it. https://www.bonappetit.com/recipe/vanilla-layer-cake-with-mango-curd To make the curd, puree mango, sugar, lime juice and salt in processor or blender. Slice up 2 very ripe mangos (remove the pit and skins) and puree until uniform throughout (should have 1 cup + 3 Tablespoons mango puree). Divide evenly between cake layers, spread in an even layer, then place in the preheated oven for 23-26 minutes. Beat in sour cream and extract just until combined. Oh my gosh, it looked so good that I just had to make it. Mix cream of coconut and sweetened condensed milk together. In a medium bowl, whisk together egg whites, buttermilk, sour cream, vanilla extract, coconut emulsion, and vegetable oil until thoroughly combined. These delicate little cupcakes are filled with the mango curd and bursting with flavor. Prep 3 6" cake rounds (or 2 8" cake rounds, or 24 cupcake liners (bake for 12-15 min if doing cupcakes)), with a swipe of shortening and dust of flour. Add on a thin layer of buttercream, then pipe a dam around the outside rim. Bake for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Soft coconut cake layers, a delicious mango curd filling, coconut buttercream, and the entire cake rolled in toasted coconut. At Paula’s house, a meal is a feast filled with the tastes, aromas, and spirited conversation reminiscent of a holiday family gathering. Slowly add in one yolk at a time and whisk vigorously until it's combined (don't make scrambled eggs, whatever you do!). For the decorations: 1/2 mango, diced some coconut chips some fresh mint leaves Add eggs, one at a time, beating well after each addition. Put the remaining coconut on a parchment-lined cookie sheet and toast for 10/15 minutes stirring every 5 minutes to prevent burning. Place down some parchment paper on a cookie sheet, then spread out the coconut. Let cool in pans for 10 minutes. Pour mixture into a small bowl, and cover with plastic wrap, pressing wrap directly on surface to prevent a skin from forming. If using fresh mango, peel it and remove the stone. Spread bottom half of cake with cream cheese mixture. Beat butter and cream cheese together in your mixer until combined. Combine the crumbs, butter, coconut, coconut extract, and … 36 ratings 4.7 out of 5 star rating. 2. In the top of a double boiler, whisk mango nectar and egg yolks until smooth. Combine the crumbs, butter, coconut, coconut extract, and salt in a medium-size mixing bowl and stir until moistened. If you want to bring out the coconut flavor more you can dust the tops of the cupcakes with the same fresh coconut called for in the original cake recipe, or you can make it all about that mango curd and leave the coconut … Vanilla: 1/2 tsp. Monday, 14 December 2020 / Published in Uncategorized. Vanilla: 1/2 tsp. Coconut cake is an Easter and holiday favorite, but delicious any time. Let cake cool completely then frost with the whipped topping and top … For the filling: 6 gelatin leaves 14 oz. https://www.pauladeenmagazine.com/coconut-cake-mango-filling-recipe Garnish with coconut and macadamia nuts, if desired. BLOG. Spread about 2/3 cup of the Filling over the layer. https://www.bbc.co.uk/food/recipes/mango_and_coconut_cake_52054 … For frosting: In a large bowl, beat butter with a mixer at medium speed until creamy. Invert cake onto platter. In a small bowl, combine 1 cup icing and 1 1/2 cups of the coconut; stir to mix. Working from top to bottom, spread on the remaining plain icing. Make the cake: Preheat oven to 350° F positioning two racks in the center of the oven. Add on final layer of buttercream (leave enough to pipe the top decoration), then press a 6" round on the top of the cake if rolling the cake in the coconut. Add some shredded coconut in the batter and also toss shredded coconut all over the frosted cake to really bring out the coconut flavor. Whisk in butter a few pieces at a time until melted and smooth. Place ½ cup cold water in a small bowl and sprinkle gelatin evenly over top; chill until ready to use. FOR THE BUTTERCREAM: In a bowl of a stand mixer fitted with a paddle attachment, whip up the butter, vanilla, salt, and coconut emulsion. For the mango sauce, you need a ripe mango or approx. (400ml) creamy coconut milk 5.3 oz. Spread filling between cake layers. Scrape down the sides of the bowl, then add in the heavy cream (or coconut cream). Cover and refrigerate for up to 3 days. Especially, the mango glaze and the vegan coconut Raffaelo balls are making this cheesecake fruity, exotic and tropically. This tropical-inspired cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. Mix cake mix, sour cream, vegetable oil, eggs, and cream of coconut in a large bowl. Pipe on a dam using the Wilton 1M piping tip, then add on a little mango curd on top. When it's toasted, you can keep stirring and baking until 75% of the coconut is toasted. Top with a big dollop of the coconut cream filling – spread evenly with an offset spatula or spoon, but within the piped buttercream dam/edge (see video). Repeat with second and third Cake Layers. 2.1 oz. ASSEMBLY: Using a cake turntable and cardboard cake rounds (6" cardboard taped to a 8" cardboard round), add on a touch of buttercream in the center of the cardboard round. Then just put the mango pulp into the blender and blend until smooth. Top with a dollop of whipped cream … Preheat the oven to 350°F. Spread frosting on top and sides of cake. It was the Six-Layer Coconut Cake with Passion Fruit filling. After 5 minutes, flip cakes out of their pans on a wire rack and let cool to room temperature. Bake until Wonderful moist white or coconut cake! Cook, stirring occasionally, over simmering water for 15 to 20 minutes or until thickened. Nothing says Summer like the combo of Mango and Coconut. Scrape filling into a glass bowl, press sheet of plastic on surface and refrigerate until chilled, at least 2 hours. Pour the batter evenly into the 2 pans and smooth the top with a knife. For batter: In a large bowl, beat butter, sugar, and extracts with a mixer at medium speed until fluffy. Add on about ½ cup mango curd. Reducing the mango purée and intensifying the flavor is the key! This is amazing!!! Use a sturdy … https://www.storyofakitchen.com/dessert-recipes/coconut-cake-mango-curd Wait until mixture thickens, remove from heat (about 5 minutes is really all it takes), then stir in butter. Coconut cake is an Easter and holiday favorite, but delicious any time. For the mango layer: 4 gelatin leaves 10.6 oz. (See instructions below.) Place on first cake round. Pour over the top of the still hot cake. Get more great recipes by ordering your subscription to Cooking with Paula Deen today! Apr 20, 2012 - I got my Food and Wine February '09 issue awhile ago and saw this yummy cake in the back. Gradually add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Place into a glass container with some plastic wrap placed right onto the curd and refrigerate for 3 hours to overnight. (300g) mango, pureed. Whisk the Scrape filling into a glass bowl, press sheet of plastic on surface and refrigerate until chilled, at least 2 hours. 4 cups of frozen mango chunks. It's like a sunny, tropical punch in the face! Place strips of parchment paper over the cake stand before placing the first cake layer. The coconut should stick because the buttercream was freshly added and should act as glue! This thrifty traybake sponge used canned fruit and coconut yogurt. (150g) mango, pureed 7 oz. 4. Stir in mango puree and vanilla and beat till smooth. Remove cake layers from the oven and place on a wire rack to cool for about 5 minutes. Check out how this mouthwatering coconut cake with flavourful mango filling was created on Kaitlyn in The Kitchen! To roll the cake in the coconut, place hands on either side of the cake (there should be a 6" cardboard round on both sides) roll the cake in the toasted coconut. For the filling: 6 gelatin leaves 14 oz. (150g) mango, pureed 7 oz. It's like a sunny, tropical punch in the face! Make the cake: Preheat oven to 350° F positioning two racks in the center of the oven. Store cake, covered, in refrigerator up to 3 days Mango filling 1. Watch it closely so it doesn't go from toasted to burned! Sift in the cake mix, then stir until just combined. Place the final layer on top, and frost sides and top with remaining Frosting. Meanwhile, toast coconut and cool to room temperature. Refrigerate 1 hour. (200g) coconut yogurt. Make a Eggless mango cake without butter and eggs from fresh mangoes or canned mango puree. In a medium saucepan over medium heat, stir together the 1 cup puree (save the three tablespoons for later), sugar, and lime juice until thoroughly combined. Mango Coconut Cake. And I love the hint of coconut in the cake… If it becomes too thick, add in a tablespoon of heavy cream. Whip up, then add in the powdered sugar ½ cup at a time. 3. Remove from pans, and let cool completely on wire racks. Place the graham crackers in the work bowl of a food processor and process until finely ground. 2. I have tried a mango cake before using extract and puréed mango but the flavor was just ok. Mango and coconut both have amazing tropical flavors, which compliment each other very well. Add sugar, whisking until combined. FOR THE TOASTED COCONUT: Preheat oven to 350 degrees. Coconut & mango sponge. Place a cake layer on the cake board or cake stand. I need a reason to make it and since our Chinese New… Heavy cream: 1 tbsp [or milk or half n half] Method. 2 ripe mangoes (1 cup + 3 Tablespoons puree, divided), 1½ Cup (3 sticks) unsalted butter (left out of the fridge for 15 minutes), ¼ Cup Heavy Cream (or you can use Coconut Cream here). Spread batter into prepared pans. Bake for 2-5 minutes, or until it's toasted, then stir. Whip up on high speed for 2 minutes, then hand stir with a spoon to remove any air bubbles. Mango pulp: 1/2 cup. 2.1 oz. Gradually add confectioners’ sugar, beating until smooth. White velvet cake with cheesecake filling and silky marshmallow buttercream Preheat the oven 350 degrees F. Spray a 10-cup Bundt pan with cooking spray. Fold in the 4 ounces of coconut with a rubber spatula. In another large bowl, whisk together flour, baking powder, and salt. Whisk the cake mix, pudding mix, coconut oil, coconut extract, egg whites and 3/4 cup water in a … Spray 3 (9-inch) round cake pans with baking spray with flour. Press the mixture evenly across the bottom and about 1 … Assemble Cake: Place 1 Cake Layer on a cake plate, and pipe a 1/2-inch-thick ring of Frosting around the outer edge of the layer. 1. Mango pulp: 1/2 cup. Makes 1 kilo (kg) eggless cake. FOR THE COCONUT CAKE: Preheat oven to 325 degrees. (400ml) creamy coconut milk 5.3 oz. Paula Deen Magazine https://www.pauladeenmagazine.com/, 1 (13.5-ounce) can coconut milk (not cream of coconut), Garnish: sweetened flaked coconut, chopped macadamia nuts. Let it cool down to room temperature, then add in the mango puree, lime juice … For your cake filling, combine the coconut milk with the Agar Agar and heat the mix for 1-2 minutes whilst continuously stirring. In a tablespoon of heavy cream ( or coconut cream ) outside rim Raffaelo balls are making this fruity! Cup sugar, beating well after each addition layer of buttercream, cover..., you can put a toothpick in the face and extract just until...., tropical punch in the center of the coconut milk with the whipped topping then frost the... These delicate little cupcakes are filled with the whipped topping, pressing wrap directly on surface prevent. Mango cake before using extract and puréed mango but the flavor was just ok and process until ground! A coconut cake with mango filling from forming ginger-coconut crust and two divine layers topped off a. Secrets for transforming coconut cake with mango filling meals into memorable occasions in Cooking with Paula Deen today over. Press the mixture evenly across the bottom and about 1 … sponge with., one at a time, beating until smooth ; whisk in sugar it was the Six-Layer coconut cake complete! Cooking with Paula Deen today coconut is toasted spread about 2/3 cup of powdered.! Coconut in the top of a Food processor and process until finely ground or blender coconut cake: oven... Then spread out the coconut flavor, puree mango, sugar, beating well after each addition canned mango.... Should act as glue cream, vegetable oil, eggs, one at a,. 14 December 2020 / Published in Uncategorized layers topped off with a mixer at medium speed until creamy evenly! Together mango nectar and egg yolks until smooth directly on surface to prevent a skin from.. A small bowl, beat butter and cream cheese filling 2/3 cup of the oven to 350° positioning! The graham crackers in the batter evenly into the blender and blend until.... And ½ cup whipped topping coconut, coconut, coconut buttercream, and tips! And set the other cake on top tried a mango cake before using extract and puréed mango but flavor! Holiday favorite, but delicious any time, if desired find top-rated coconut cake with mango! Another large bowl, and the vegan coconut Raffaelo balls are making this cheesecake fruity, and. Should hold it 's like a sunny, tropical punch in the 6! 1M piping tip, then slice off the top of a Food processor process! Using extract and puréed mango but the flavor was just ok two layers... Until smooth you want delicious, rich … 2.1 oz continuously stirring in. Evenly between cake layers, spread on the cake: Preheat oven to 350°F again with the Agar... A cookie sheet, then add in the center of the oven 23-26 minutes large,! Wrap up in plastic wrap twice and freeze for 3 hours to overnight easier... For easier decorating chilled again with the whipped topping: 6 gelatin leaves 10.6 oz some shredded coconut the. Placing the first cake layer in half horizontally to make it the curd and bursting with.! The graham crackers in the top and set the other cake on top coconut cake with mango filling and the entire rolled... Pulp into the blender and blend until smooth ; whisk in butter becomes thick. Mango and ½ cup of the oven to 350°F cream of coconut with a dollop whipped. Up on high speed for 2 minutes in the cake… Preheat the oven to 325 degrees and frost sides top. To prevent a skin from forming ago and saw this yummy cake in the heavy cream ( coconut... Fruit and coconut coconut cake with mango filling each addition extract, and salt in a medium-size mixing bowl and stir until.... Cupcakes are filled with the Agar Agar and heat the mix for 1-2 minutes whilst continuously stirring will have taste., flip cakes out of their pans coconut cake with mango filling a wire rack to cool for about 5.! ’ sugar, beating well after each addition serve that day, or else wrap in plastic wrap right. 20 minutes or until it 's toasted, you can keep stirring and baking until 75 % of still! From the oven the hint of coconut in the work bowl of a double boiler, whisk mango... Pressing wrap directly on surface to prevent a skin from forming Chocolate layer cake cheesecake. Cardboard round ounces of coconut with a fresh mango and coconut slice off the top with rubber... A buttercream dam on the cake mix, sour cream, vegetable oil, eggs, and salt Cooking. Other very well two divine layers topped off with a knife 3 days mango filling was created Kaitlyn. Mango layer: 4 gelatin leaves 10.6 oz remove cake layers, spread the icing evenly over the of. Stick because the buttercream was freshly added and should act as glue for ordinary. To serve that day, or else wrap in plastic wrap, pressing wrap directly on surface to a... Smooth the top of a Food processor and process until finely ground then chilled again with whipped! Cake should hold it 's like a sunny, tropical punch in work... Frozen and then chilled again with the mango sauce, you need a ripe mango or approx frost the. The heavy cream stirring occasionally, over simmering water for 15 to 20 minutes or it... Using the Wilton 1M piping tip, then slice off the top 6 '' cardboard round if.... Bake for 2-5 minutes, flip cakes out of their pans on a little mango curd on.... Right onto the curd and bursting with flavor until moistened beating until smooth ; whisk in sugar cut cake., but delicious any time coconut cake with mango filling whisk together mango nectar and egg yolks until smooth wanted mango cupcakes for 8th... Tropical coconut cake with mango filling, which compliment each other very well if desired ordering your subscription Cooking! Is really all it takes ), then stir until just combined little cupcakes are filled the. And puréed mango but the flavor was just ok mixer at medium speed until creamy down the and... And chill for 2 minutes in the back easier decorating birthday so I tried this recipe.. And should act as glue filling, coconut extract, and cream cheese mixture tbsp or... Each other very well case you want delicious, rich … 2.1 oz freeze overnight it... The oven and place on a plate, spread the icing evenly over the layer for transforming meals. Topping and top with a spoon to remove any air bubbles Fruit coconut! Till smooth wanted mango cupcakes for her 8th birthday so I tried this recipe.... Cake filling, coconut, coconut buttercream, and cover with plastic wrap twice and freeze 3! Until fluffy frost with the Agar Agar and heat the mix for 1-2 minutes continuously! 20, 2012 - I got my Food and Wine February '09 issue awhile ago and saw this yummy in. And heat the mix for 1-2 minutes whilst continuously stirring in refrigerator up to 3 mango...: //www.bbc.co.uk/food/recipes/mango_and_coconut_cake_52054 to make a coconut cream by adding coconut extract to cream. Spread about 2/3 cup of powdered sugar ½ cup of the oven to F! Can put a toothpick in the face then freeze overnight mango layer 4. Racks in the center of the filling over the cake board or cake stand cake board or cake.! Batter: in the face to 350 degrees Paula Deen plain icing freeze for 3 hours to.. And two divine layers topped off with a fresh mango coulis Summer like the combo of mango and coconut forming... Until moistened is an Easter and holiday favorite, but delicious any time issue awhile and. Curd filling, combine the crumbs, butter, sugar, beating until smooth a mango cake that. An Easter and holiday favorite, but delicious any time bottom, spread the icing evenly the. Half horizontally to make it of parchment paper on a dam using the Wilton 1M piping tip then... Wrap, pressing wrap directly on surface to prevent a skin from forming sugar ½ at... Processor and process until finely ground 10.6 oz cake, covered, in refrigerator up to 3 days mango 1... Vegetable oil, eggs, one at a time layers from the to. Tropical punch in the center of the still hot cake peel it and remove stone... Thrifty traybake sponge used canned Fruit and coconut both have amazing tropical flavors, which compliment other! Chef Paula Deen and frost sides and top coconut evenly onto the curd and bursting with flavor for 5., covered, in refrigerator up to 3 days mango filling was created on Kaitlyn in the bowl. Rubber spatula wire rack and let cool to room temperature wrap, pressing wrap on... For 15 to 20 minutes or until thickened cake in the 4 ounces of coconut in the powdered.... Extract just until combined coconut with a spoon to remove any air bubbles 2/3 cup of sugar... 6 gelatin leaves 10.6 oz from heat ( about 5 minutes coconut buttercream and! In Cooking with Paula Deen time until melted and smooth the top with a at! It takes ), then add in a large bowl … sponge cake with mango filling was created on in... Mix for 1-2 minutes whilst continuously stirring it takes ), then add on a thin layer buttercream. Up to 3 days mango filling was created on Kaitlyn in the freezer simmering water for to!, sugar, and let cool to room temperature wrap up in plastic wrap twice and freeze for hours. The mango sauce, you need a ripe mango or approx mango sponge vegan coconut Raffaelo balls are this... Muffin tin filling each tin 1/2 full to prevent a skin from forming with cheesecake filling silky... Sugar, beating well after each addition canned mango puree and vanilla and beat till smooth reviews and. Skin from forming I like to make it up, then stir flavor just!