Coconut Cake with Mango Filling
One of our favorite Thai restaurants in Wilmington has the most incredible Coconut Cake that, if we have any room left after our many appetizers and entrees, we usually share… with multiple forks. Our second most favorite Thai dessert is Mango Sticky Rice. Rob usually orders this, but then the rest of us ‘help’ him out…whether he wants our help or not.
The combination of mango + coconut is one of those ‘kismet’ pairings that are just meant to be. It’s right up there with chocolate chip cookies paired with milk and dark chocolate paired with fruit. So, as I am wont to do, I started noodling on this delectable combination and came up with this oh so yummy Coconut Cake with Mango Filling.
Rob’s birthday this month was the perfect opportunity to unveil my new recipe. Since I’m not one to recreate the wheel, I used Martha Stewart’s Coconut Cake recipe and slightly altered her 7-minute frosting recipe. I also whipped up a mango filling to alternate with the frosting, giving the coconut cake a perfect tang to balance the sweet coconut and frosting.
I received a Frieling Zenker Cake Slicing Kit in exchange for my reviews of the product in this post, however all opinions are my own.
Martha uses 2 9″ cake pans, making a 2 layer coconut cake with frosting between the 2 layers. However, I used 1 10″ spring form and cut 5 layers with the Zenker Cake Slicing Kit so that I’d have more layers for all the filling goodness I had in mind.
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- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 3 1/2 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup packed, shredded coconut (I used unsweetened)
- 2 2/3 cups sugar
- 4 large whole eggs
- 4 large egg whites
- 1 TB vanilla extract
- 1 1/2 cups unsweetened coconut milk
- See Recipe for Thick and Tangy Mango Filling
- See Recipe for 7-Minute Frosting with Rum and Coconut
- Preheat oven to 350 degrees.
- Grease one 10", 2.5-3" high, springform pan or two 9-by-9-by-2-inch cake pans; line bottoms with parchment paper. Grease parchment. I use and really like Bak-Klene ZT Nonstick Baking Spray for all my baking.
- Whisk together flour, baking powder, and salt in a large bowl. Place shredded coconut in bowl of a food processor or blender and pulse until finely chopped. Stir chopped coconut into flour mixture until combined; set aside.
- Beat together butter and sugar in bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 4 minutes, scraping down side of bowl as needed. Add whole eggs, egg whites, and vanilla; beat until fluffy and combined. With mixer on low, add flour mixture, alternating with coconut milk, beginning and ending with flour mixture, mixing well after each addition.
- Pour batter into prepared pan or divide batter evenly between the 2 prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted into center comes out clean, about 45 to 50 minutes.
- Transfer pans to a wire rack to cool 30 minutes. Invert cakes onto rack; peel off parchment paper.
- Reinvert cakes and let them cool completely, top sides up, then wrap individually in plastic wrap.
- If just using the 2 layers, then transfer to freezer for 15 to 20 minutes. If using the Frieling Cake Slicer, cut your cake into the 5-6 layers.
- Place one layer on a cake plate; spread top with 1/2 of the mango filling.
- Top with the next layer and spread 1 1/2 cup of frosting. Repeat these 2 layers. Place final layer of cake and, using offset spatula, spread remaining frosting over entire cake.
- Cake can be kept refrigerated, covered with a cake dome, up to 3 days.
In general, I really try not to have a single-use kitchen gadget for every perceived kitchen need (you know you have them…and so do I …can you say ‘Mango Peeler, Slicer and Pit Removing Tool’?), but if you’re after several thin layers of cake, I can’t imagine a better way to do it.
Cutting the thin layers was so easy with this device, as you merely slice through the guides. It comes with a long, serrated knife, which is very sharp and makes cutting through the layers so easy.
I started cutting from the top and put each layer on a piece of parchment paper.
The Mango Filling was everything I had hoped it would be…tangy and thick. I didn’t add any sugar and did use Clear Jel to get a nice thick filling If you aren’t familiar with Clear Jel (Gel), try it…you’ll like it. It’s modified corn starch that is primarily used when canning pie fillings and by bakeries for those crystal clear, luscious fillings in side turnovers and the like. Some of the benefits of Clear Jel is that it doesn’t break down when canned or refrigerated, it is virtually tasteless and incorporates better with little clumping.
Full disclosure, I am an Amazon Affiliate. If you order this product, I will receive a very small commission on the sale; however, the cost to you does not change. For my full disclosure policy, see here.
The one caveat to using Clear Jel is that you should mix it with a little sugar when adding to your fruit to prevent any clumping. However, since I wanted to stay away from any sugar in this filling, I blended my fresh mango and the Clear Jel in my Vita Mix and avoided the dreaded clumping that way. Clear Jel is not available everywhere, I ordered mine on Amazon. But it is very economical and little goes a long way.
You probably know this, but if you don’t, tuck paper in under your cake before you start frosting it. When you’re done, remove the paper and your cake plate will not have frosting blobs all over it.
- 4 cups fresh mango (8 cups frozen and then thawed)
- 5 TB Clear Jel or 3 Tablespoons Cornstarch
- 1--2 TB water
- Juice of 1 lime or lemon
- Add mango to your blender or food processor
- If using clear jel, sprinkle it over the mango and process
- Once mango is pureed, place in a saucepan over low-medium heat.
- If using cornstarch, dissolve in water and whisk into mango once the mango is heated.
- Regardless of whether you used cornstarch or clear jel, continue to whisk your mango until it is thick and to prevent sticking/burning.
- Once thick, add the lime juice and remove from the heat.
- Let cool completely.
- I put mine in the refrigerator overnight, but I can't promise that the mixture with the cornstarch would remain nice and thick if refrigerated overnight.
- 1 1/2 cups of sugar
- 2 TB light corn syrup
- 6 large egg whites
- 1 1/2 teaspoon dark rum (I used Captain Morgan 100 proof Spiced Rum)
- 1/2 cup shredded coconut (I used unsweetened)
- In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup of water and the egg whites.
- Cook over medium heat, stirring frequently, until the thermometer registers 160' on an instant read thermometer...about 2 minutes.
- Attach the bowl to the mixer fitted with the whisk attachment.
- Beat the mixture on high speed until glossy and voluminous (about 5 minutes).
- Beat in the rum and coconut.
- Use immediately.
I think Heaven probably serves Coconut Cake with Mango Filling
If you’re looking for a luscious, but not too heavy, dessert for your next big event…then this coconut cake is it. I made the cake and mango filling the day before; and then sliced the cake, made the frosting and reconstructed the cake the next day.
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