Cake > Mango Cakes

Mango Cake with Coconut Cream Frosting Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
- 1 cup mashed ripe mango
- 1/2 cup sweetened shredded coconut

- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut

Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula

Step-by-Step Instructions:

1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and yogurt.

4. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the mashed mango and shredded coconut.

5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

6. To make the frosting, beat the cream, sugar, and vanilla extract with an electric mixer until stiff peaks form. Fold in the shredded coconut.

7. Spread the frosting over the cooled cake. Sprinkle with additional shredded coconut, if desired.

Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10

Nutritional Information:
Calories: 535
Fat: 26g
Carbohydrates: 66g
Protein: 7g

Substitutions for Ingredients
- Plain yogurt can be substituted with Greek yogurt or sour cream.
- Unsalted butter can be substituted with salted butter.
- Mashed ripe mango can be substituted with canned mango puree.

- Add 1/2 teaspoon ground cardamom to the batter for a hint of spice.
- Add 1/2 cup chopped toasted macadamia nuts to the batter for added crunch.
- Substitute the coconut cream frosting with cream cheese frosting.

Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- To ensure the cake is cooked through, insert a toothpick into the center of the cake and check for doneness.

Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.

Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-7 minutes, or until warmed through.

Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with fresh mango slices and toasted coconut flakes.

- Fresh mango slices
- Toasted coconut flakes
- Powdered sugar

- Ice cream
- Fresh fruit
- Whipped cream

Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Grilled chicken

Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the cake is too dense, add an additional egg to the batter.

Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Make sure the cake is completely cooled before frosting.

Food History:
Mangoes have been cultivated in India for thousands of years and are now grown in many tropical and subtropical regions around the world. The use of mango in cakes and other desserts is a relatively recent development.

Flavor Profiles:
This cake has a sweet and fruity flavor with hints of coconut and vanilla.

Serving Suggestions:
Serve the cake with a scoop of ice cream or a dollop of whipped cream.

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Taste: Sweet, Creamy, Tropical, Fruity, Coconutty