Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 2 ripe mangoes, peeled and diced
- 1 cup sweetened shredded coconut
Special Equipment Needed:
- 2 9-inch round cake pans
- Electric mixer
- Offset spatula
- Parchment paper
- Cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the dry ingredients in three batches, alternating with the milk, and mix until just combined.
7. Fold in the diced mangoes and shredded coconut.
8. Divide the batter evenly between the two prepared pans.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.
Time:
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12 slices
Nutritional Information (per serving):
Calories: 350
Fat: 19g
Carbohydrates: 42g
Protein: 4g
Substitutions for Ingredients
- All-purpose flour: can be substituted with almond flour or gluten-free flour
- Unsalted butter: can be substituted with coconut oil or vegan butter
- Granulated sugar: can be substituted with coconut sugar or maple syrup
- Whole milk: can be substituted with almond milk or oat milk
- Mango: can be substituted with pineapple or papaya
Variations:
- Add a layer of frosting between the cake layers
- Add a layer of whipped cream between the cake layers
- Add a layer of coconut cream between the cake layers
- Add a layer of cream cheese frosting between the cake layers
- Add a layer of lemon curd between the cake layers
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning.
- Make sure to grease and line the cake pans with parchment paper for easy removal.
- Let the cakes cool completely before attempting to remove them from the pans.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat individual slices in the microwave for 15-20 seconds.
Presentation Ideas:
- Decorate the top of the cake with fresh mango slices and shredded coconut.
- Drizzle the top of the cake with melted white chocolate.
- Dust the top of the cake with powdered sugar.
Garnishes:
- Fresh mango slices
- Shredded coconut
- White chocolate
- Powdered sugar
Pairings:
- Vanilla ice cream
- Coconut ice cream
- Mango sorbet
- Whipped cream
Suggested Side Dishes:
- Coconut rice
- Mango salsa
- Roasted vegetables
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 extra egg to the batter.
Food Safety Advice:
- Always use fresh, clean ingredients.
- Make sure all equipment is clean and sanitized before use.
- Store the cake in an airtight container in the refrigerator.
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. Coconut has been used in many cultures for centuries and is a popular ingredient in many desserts.
Flavor Profiles:
This cake has a sweet, tropical flavor with notes of mango and coconut.
Serving Suggestions:
This cake is best served with a scoop of vanilla ice cream or coconut ice cream.
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Taste: Sweet, Tropical, Creamy, Coconutty, Mango, Mango-Flavored