Experience a slice of the tropics with this Mango Cream Cake, a luxurious dessert that combines the exotic flavors of ripe mangoes with the rich, creamy texture of coconut. This cake features layers of light and fluffy sponge infused with coconut milk and shredded coconut, filled with fresh mango cubes, and enveloped in a smooth coconut buttercream. Topped with toasted coconut flakes, this cake is not only a treat for the palate but also a feast for the eyes.
Why You'll Love This:
The Mango Cream Cake is perfect for anyone who loves the sweet, fragrant flavors of tropical fruits combined with the decadence of cream and butter. The natural sweetness and bright flavor of mangoes provide a refreshing contrast to the creamy coconut elements. The texture is heavenly, with moist cake layers that melt in your mouth, complemented by the rich buttercream and the crunch of toasted coconut flakes.
Perfect Occasion:
This cake is ideal for celebrations that call for something extraordinary, such as birthdays, anniversaries, or tropical-themed parties. It's also a great choice for summer gatherings or as a special weekend treat to enjoy with family and friends. Whenever you want to bring a bit of tropical paradise to your table, this Mango Cream Cake is the way to go.
Decoration Tips:
For a stunning presentation, decorate the top of the cake with a crown of additional fresh mango slices alongside the toasted coconut flakes. You could also drizzle a light mango puree over the top for added color and flavor. Garnish with edible flowers or mint leaves for an extra touch of elegance.
Ingredients:
- Cake:
- 285g plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 170g unsalted butter
- 330g white sugar
- 3 eggs
- 120g sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 240ml coconut milk
- 80g shredded coconut
- Coconut Buttercream:
- 230g unsalted butter
- 250g cream cheese
- 600g icing sugar
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- Filling and Decoration:
- 2 ripe mangoes, cubed
- 2 cups coconut flakes, toasted for decoration
Method:
- Preheat your oven to 175°C (347°F). Grease and line three 9-inch cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then mix in sour cream, coconut milk, vanilla, and coconut extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in shredded coconut.
- Divide the batter evenly among the prepared pans. Bake for 22 minutes or until a toothpick inserted into the center comes out clean.
- For the buttercream, beat butter and cream cheese until smooth. Add coconut and vanilla extracts. Gradually beat in icing sugar until the frosting is smooth and spreadable.
- To assemble, place one cake layer on a serving plate. Spread a generous layer of frosting and half the cubed mangoes. Repeat with the second layer, remaining mangoes, and more frosting. Top with the third cake layer and frost the top and sides of the cake.
- Press toasted coconut flakes around the sides and on top of the cake.
- Refrigerate the cake for at least 1 hour before serving to set the frosting and flavors.
Enjoy this delightful Mango Cream Cake, where each bite transports you to a tropical paradise!