This is a refreshing and light cake, subtly flavored with coconut, and accented with the bright flavor of fresh mango. It is a nice contrast to the heavy and rich flavors of the holidays. I like the tropical combination of mango and coconut; it reminds me of my favorite Thai food: mango sticky rice :). You can see the making of this cake on YouTube here :).
Cake
Ingredients:
Meringue:
6 egg whites, room temperature
½ tsp cream of tartar
½ cup granulated sugar
Batter:
2 cups cake flour
½ tsp baking soda
1 tsp baking powder
¾ tsp salt
1 cup granulated sugar
1 ½ cup coconut milk, divided, room temperature
1 stick (8 Tbsp) salted butter, room temperature (if unsalted, add ½ tsp salt)
3 Tbsp coconut oil, melted
1 Tbsp vanilla extract
1 ripe mangos (champagne mangoes are the best), peeled and cut into chunks or shaved into ribbons
Toasted sesame seeds (white or black), optional
Coconut Filling
Ingredients:
1 cup coconut milk, canned
2 Tbsp powdered sugar
2 Tbsp corn starch
Dash of salt
½ tsp vanilla extract
Whipped Cream
Ingredients:
1 cup heavy whipping cream
2 Tbsp powdered sugar
½ tsp vanilla extract
Cake
Meringue:
Wash mixing bowl and whisk attachment with soap to remove any oil residue and dry thoroughly. Whip egg whites and cream of tarter on medium-high speed until soft peaks form. Reduce speed to medium-low and slowly add ½ cup of the granulated sugar. Increase speed back to medium-high and mix until stiff peaks form. Peaks will be shiny. Stop mixing immediately when these stiff peaks form - do NOT over beat! Gently transfer to a large bowl and set aside.
Batter:
Sift cake flour, baking soda, baking powder, salt, and 1 cup of the granulated sugar into mixing bowl. Add ½ cup coconut milk and whisk on low speed until combined. Add butter one chunk at a time, letting each chunk incorporate before adding the next. When all the butter is incorporated, add remaining coconut milk, coconut oil, and vanilla extract. Increase speed to medium and mix for another 2 minutes.
Gently FOLD the meringue into the cake batter using a large spatula. When combined, divide batter into parchment-lined baking pans. Bake 25-35 minutes at 350 degrees F. Please check with a toothpick after 25 minutes in case your oven runs hot. You want to remove as soon as cake is cooked to preserve moisture. Cool cakes in fridge until cold.
When cake is cooled, poke holes throughout cake from top to bottom, using a thin, pointed tool (I use the sharp end of a food thermometer, which is wider than a BBQ skewer and narrower than a birthday candle). Pour coconut milk on the cake surface and into the holes, smoothing over surface with the back of a spoon or offset spatula (about 1/4 cup of coconut milk per cake layer).
Coconut Filling
Whisk coconut milk, powdered sugar, cornstarch, and salt in a saucepan until cornstarch is dissolved. Turn heat to medium and whisk constantly until mixture thickens (about 2 minutes after it first starts boiling. Add vanilla extract. Cool to room temperature.
Whipped Cream
In a stand mixer with a whisk attachment, whip heavy whipping cream and powdered sugar on medium-high speed until soft peaks form. Reduce speed to medium and add the vanilla until combined. Increase speed to medium-high again until stiff. Please do NOT over whip otherwise your cream will split (become permanently lumpy). Store in the fridge until ready to use.
Assembly Instructions
Cover top of first cake layer, which should already be soaked with coconut milk, with coconut filling. Use an offset spatula to spread it. Place half the mango chunks/ribbons on top, leaving a border around the cake perimeter so they don’t pop out of the sides of the cake. Cover mango with more coconut filling, using an offset spatula to smooth. Add the second cake layer (already soaked with coconut milk). Cover the top and sides of the cake with whipped cream filling. Use remaining whipped cream to decorate as desired. Place the remaining mango ribbons on top of the cake. Garnish with toasted sesame seeds, if desired. Store in the fridge and serve cold.
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