Mango Coconut Cake Recipe
Mango Coconut Cake: A Tropical Delight for Your Taste Buds
Indulge in the flavors of the tropics with this mouthwatering Mango Coconut Cake. Bursting with the sweet and juicy essence of ripe mangoes and the luscious creaminess of coconut, this cake is a delightful treat for any occasion. Whether you’re hosting a summer gathering, celebrating a special event, or simply satisfying your dessert cravings, this cake is sure to transport you to a sunny paradise of tropical bliss.
Ingredients:
For the Mango Coconut Cake:
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs, at room temperature
– 1 teaspoon vanilla extract
– 1 cup buttermilk
– 1 cup ripe mango puree (from fresh mangoes or canned mango pulp)
For the Coconut Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 4 cups powdered sugar
– 1 teaspoon coconut extract
– 1/2 cup sweetened shredded coconut (for garnish)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the mango puree until evenly distributed in the batter.
7. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
8. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
9. Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
For the Coconut Cream Cheese Frosting:
1. In a mixing bowl, beat the softened cream cheese and butter until creamy and smooth.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Stir in the coconut extract until well combined.
Assembling the Cake:
1. Place one cake layer on a serving plate and spread a generous amount of Coconut Cream Cheese Frosting on top.
2. Place the second cake layer on top and frost the entire cake with the remaining frosting.
3. For a final tropical touch, garnish with sweetened shredded coconut, gently pressing it onto the sides of the cake.
Now that your Mango Coconut Cake is ready, take a bite and immerse yourself in the delightful flavors of the tropics. The combination of juicy mangoes and creamy coconut, complemented by the luscious cream cheese frosting, creates a symphony of flavors that will transport you to a sunny paradise. Share this tropical delight with friends and family, or savor it for yourself as a well-deserved treat. Whether it’s a special occasion or a simple dessert craving, this Mango Coconut Cake is sure to bring a taste of paradise to your palate. Happy baking and savoring this tropical delight!