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Mango coconut cake ( mango cake recipe)

Mango coconut cake

This Mango Coconut cake has a delicious coconut cake , filled and frosted with a luscious mango mousse with lots of mango and coconut in the layers ! Perfect summer celebration cake !
5 from 1 vote
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Ingredients
  

For the coconut cake :

  • 155 grams or 1 1/4 cup all purpose flour
  • 200 grams or 1 cup granulated sugar
  • 113 grams or 1/2 cup unsalted butter at room temperature
  • 2 eggs at room temperature
  • 1/2 tsp vanilla extract or essence
  • 120 ml or 1/2 cup milk at room temperature
  • 3/4 cup shredded unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 tsp salt

For the mango mousse :

  • 240 ml or 1 cup whipping cream cold
  • 2 large mangoes or about 1/2 cup mango puree
  • 2 tablespoons sugar optional

For the sugar syrup:

  • 50 grams or 1/4 cup granulated or castor sugar
  • 240 ml or 1 cup water

For the filling :

  • 1/4 cup shredded coconut or coconut flakes
  • 1 large mango

Instructions
 

To make the coconut cake :

  • Line a 6 inch round cake pan with parchment (bottom and sides) or grease with butter and flour well. Preheat oven to 160 C or 325 F.
  • Whisk together the flour, salt and baking powder. Keep aside.
  • Beat or cream the butter for 3-5 minutes in a medium sized mixing bowl. Add the sugar and beat for another 3-5 minutes until light and fluffy.
  • Add the eggs one by one and beat each time until well incorporated. Scrape bowl as needed.
  • Add the vanilla and beat well.
  • Add 1/3rd of the flour mixture and beat at slow speed until combined.
  • Add half of the milk and mix . Now repeat with the second 1/3rd of the flour - remaining half of milk - last 1/3rd of flour mixture , beating well after each addition. Scrape the bowl well.
  • Add the coconut and mix until well combined.
  • Pour batter into the prepared pan and smooth the top. Bake at 160 c/ 325 F for 45-50 minutes
  • The cake is done when the top springs back when touched , the sides come away and a toothpick inserted in the centre comes out clean. Cool in the pan for ten mins and then unmould to rest on a wire rack until completely cool.

To make the simple sugar syrup (if using ):

  • Bring the sugar and water to a boil in a saucepan.
  • Lower the heat and simmer for 5 -8 minutes until slightly thick.
  • Take off heat and cool to room temperature before using.

To make the fillings:

  • Toast the coconut in a pan over medium heat for few minutes or in a preheated oven at 180 C for 8 to 10 minutes. Stir/ mix up often to prevent burning. Let cool to room temperature
  • Peel and unseed the mango. Chop into small pieces as evenly as possible.

To make the mango mousse :

  • Make this when you are ready to assemble the cake ( the cake and syrup are cool and your toasted coconut is cool )
  • Peel and unseed the mangoes . Put the mango flesh into a blender or food processor and blend until smooth .
  • Whip up the cream to firm peaks. If your mango puree is not too sweet , and your cream is unsweetened , you can whip it with 2 tablespoons of sugar
  • Add about 4 tablespoons of the puree and beat until incorporated
  • Taste it and add more mango puree by in one tablespoon at a time . Keep an eye on the texture of the cream , if it seems to become looser , don't add any more puree. I used about 6 tablespoons here.
  • Assemble cake immediately or refrigerate until needed.

To assemble the cake :

  • Slice the cooled cake using a serrated knife into 3 layers horizontally.
  • Place the first layer (bottom of cake ) on your serving plate or cake board .
  • Use one third of the soaking syrup to soak the layer evenly, using a spoon or pastry brush.
  • Add about 1/4 cup of the mango mousse and spread evenly.
  • Spread about one tablespoon of the toasted coconut on top.
  • Spread half the chopped mangoes . Make sure the coconut and mango isn't going up to the very edge , leave a thin rim on the edge free of filling.
  • Place second cake layer on top. Press gently. Soak and fill as previous layer
  • Place third cake layer on top. Press gently . Soak as previous layers.
  • Spread about 1/4 cup of mango mousse over top.
  • Spread mango mousse all around the sides with a offset spatula as smoothly as possible , covering up all the cake. It doesn't have to be perfect (crumb coat)
  • Refrigerate for half hour. Then add more mousse over the top and sides of cake . Smoothen with the offset spatula as best as you can or want.
  • Your cake is now ready , and you can use the remaining mousse to pipe and add some toasted coconut as garnish on top.
  • Let cake chill until serving !

Notes

In the coconut cake , I have used fresh coconut, but you can use desiccated coconut . If using sweetened , adjust sugar in recipe accordingly. You can also substitute coconut milk instead of regular milk, I just prefer the regular milk better!
You can double the coconut cake recipe to make two 8 inch layers. Remaining components can remain same or be scaled up to 1.5 times if you like more frosting.
This amount of frosting gave me just enough to fill a 6 inch cake and decorate as in the pictures. Please double or go 1.5X if you want more piping .
The number of mangoes needed depends on the size and the amount of puree needed depends on the sweetness/ripeness of your mangoes.
You can use canned mango puree instead. 
Always assemble the cake when all components are at room temperature and if possible , when the mousse is freshly made.
This cake tastes best if cut after resting for a few hours , and stays good in the refrigerator for upto 5 days.
All components can be made in advance and refrigerated . You may need to rewhip the mousse for a bit before using. 
My measuring cup is 240 ml.