Best Mango Coconut Cake Recipes

TOASTED COCONUT POUND CAKE WITH MANGO-LIME SAUCE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold sweetened shredded coconut into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops. Before baking, sprinkle additional coconut over each cake; tent with foil.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make mango-lime sauce: Puree chopped mango,lime juice,sugar,and a pinch of saltin a food processor until smooth. Top with diced mangoand lime zest.

THAI COCONUT CAKE WITH MANGO SAUCE

Steps:

• Preheat oven to 350.
• Grease a tube pan.
• Beat the egg WHITES on high for about 3 minutes - till they resemble whipped cream, and set aside. (Doing this first helps insure no grease from the next steps carries over on the beater/bowl and prevents them from whipping up!).
• Beat the egg YOLKS, adding in the sugar, salt, oil, coconut milk and coconut extract.
• Add the baking powder and then the flour to the yolk mixture.
• Beat just till blended.
• Fold the egg whites into the yolk mixture just till incorporated - you want to keep it as fluffy as you can but still mixed.
• Pour into your prepared pan and bake for 30 minutes - or till the top is golden brown and an inserted knife/cake tester comes out clean.
• Sauce:.
• Place all the sauce ingredients into a blender or food processor and blend till smooth.
• To serve:.
• Warm the mango sauce in a saucepan.
• Cut slices of the cake and plate them.
• Pour warm sauce over.
• If desired garnish with freshly toasted unsweetened coconut.

TROPICAL COCONUT CAKE WITH MANGO CENTER

Steps:

• Preheat the oven 350 degrees F. Spray a 10-cup Bundt pan with cooking spray.
• Whisk the cake mix, pudding mix, coconut oil, coconut extract, egg whites and 3/4 cup water in a large bowl until completely smooth. Pour into the prepared bundt pan and bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool in the pan for 10 minutes. Flip the cake out onto a wire rack and place the rack over a baking sheet; let cool completely, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
• Put the chocolate in a medium heat-safe bowl. Put the cream in a medium microwave-safe bowl and microwave until boiling, about 2 minutes. Pour the hot cream over the chocolate and let stand for 5 minutes. Stir until completely smooth. Refrigerate until cooled, about 20 minutes.
• Pour the ganache over the cake, making sure to cover the cake completely and letting any excess drip down into the baking sheet beneath the rack. Cover the top and sides with 1 cup of the coconut. Refrigerate until the chocolate is hardened, about 30 minutes.
• Meanwhile, put the mangoes in a blender and puree until smooth. Pour 1 1/2 cups puree into a small saucepan (reserve any leftover puree for another use).
• Stir the sugar into the saucepan with the puree and bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Whisk the cornstarch with 1 1/2 teaspoons water in a small bowl until smooth. Pour into the mango mixture and cook until slightly thickened, about 1 minute. Transfer to a small bowl and let cool at room temperature, about 20 minutes.
• Transfer the cake to a serving platter. Pour the mango puree into the hole in the center of the cake, letting it come all the way up to the top but not dripping over the sides. Sprinkle the remaining 1/4 cup coconut on top of the mango puree to cover it completely. Slice the cake, pull out a piece and watch the mango ooze out.

TOASTED COCONUT POUND CAKE WITH MANGO-LIME SAUCE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold sweetened shredded coconut into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops. Before baking, sprinkle additional coconut over each cake; tent with foil.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make mango-lime sauce: Puree chopped mango, lime juice, sugar, and a pinch of salt in a food processor until smooth. Top with diced mango and lime zest.

PAULA DEEN'S COCONUT CAKE WITH MANGO FILLING

Steps:

• 1. Preheat oven to 350*F. Spray 3 (9-inch) cake pans with nonstick baking spray with flour. 2. In a large bowl, beat butter, sugar, vanilla, and coconut extract at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. 3. In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pans. 4. Bake for 20-24 minutes or until a a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely on wire racks. 5. cut each layer in half horizontally. Spread Mango filling between layers. Spread Coconut Frosting on top and sides of cake. Garnish with coconut flakes and macadamia nuts, if desired. Store cake, covered, in refrigerator up to 3 days Mango filling 1. In the top of a double boiler, whisk mango nectar and egg yolks until smooth. Add sugar, whisking until combined. Place over simmering water, and cook for 15-20 minutes or until thickened. Gradually whisk in butter until melted. Cover and chill for at least 4 hours. Coconut Frosting Makes about 4 cups 1. In a large bowl, beat butter with a mixer until creamy. Gradually add confectioners' sugar, beating until smooth. Add sour cream and coconut extract, beating until combined. How to Split cake layers 1. Freeze completely cooled cake layers for 15 minutes. 2. Place one cake layer on a Lazy Susan or turntable for easier cutting. 3. Insert wooden picks around side of cake to mark desired height, or mark by making a shallow cut with a paring knife. 4. Gently press down on cake to hold it in place. Using markers as guides, split cake with a serrated knife, cutting with a back and forth sawing motion.

MANGO COCONUT CAKE

Steps:

• Preheat oven to 325 degrees and grease bundt cake pan.
• Sprinkle bottom and up the sides with 1/4 cup of the toasted coconut.
• In large mixing bowl, combine milk, rum, butter, eggs and nutmeg. Mix on low speed 2 minutes, scraping bowl occasionally.
• In medium bowl, sti together the mango, remaining 1/2 cup of the toasted coconut and flour. Fold into cake batter.
• Spoon into prepared pan until 3/4 full.
• Bake 65-75 minutes or until toothpick inserted in center of the cake comes out clean.
• Cool 10 minutes. Remove from pan; cool completely on rack. Dust with powdered sugar, if desired.

MANGO-COCONUT POKE CAKE

Steps:

• Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min.
• Pierce cake with large fork at 1/2-inch intervals. Bring 1 cup mango juice to boil. Add to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in remaining mango juice; carefully pour over cake. Refrigerate 3 hours.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
• Unmold cake onto cutting board; cut crosswise in half with serrated knife. Place 1 cake piece, top side down, on plate; spread with thin layer of COOL WHIP mixture. Cover with remaining cake piece, top side up. Frost top and sides of cake with remaining COOL WHIP mixture. Gently press coconut into sides of cake.
• Cut mango into thin slices, then arrange on top of cake just before serving.

MANGO COCONUT CAKE

Steps:

• Preheat oven 350 degrees Bake cake following the package directions using a 10x15x3 pan (the original recipe calls for a 9x13x2 pan, but I used a larger size) bake 30 to 35 min. While the cake is baking, combine the mango chunks with 1/2 cup of sugar in a saucepan, bring to a boil over medium heat and stir to break up the chunks. Remove from heat and cool slightly. Once the cake is baked remove from oven and using a fork pierce holes into the cake. Pour the mango sauce over the hot cake and set aside. Cook the pudding according to the directions, cool slightly and pour over the mango sauce and refrigerate cake until well chilled. Whip the cream with 1/2 cup of powdered sugar and almond extract until stiff. Cover the cake with the whipped cream and sprinkle toasted coconut and sliced almonds on top. *Toasted Coconut: Preheat oven 300 degrees Spread coconut on a baking sheet Bake for 15-20 min. stirring every 5 min.

MY YUMMY MANGO & COCONUT BRULEE CAKE

Steps:

• Preheat your oven to 350 degrees.
• Crease and line with parchment paper cut to fit the botton of a deep 9 inch round cake pan. Or a 9 inch iron skillet skillet can be used instead.
• Arrange the mango evenly over the bottom of the pan.
• Sift the flour and baking powder into a large bowl and add the butter, sugar and eggs.
• Beat well until mixture is smooth, then stir in the lime juice, lime rind and dry unsweetened coconut until well blended.
• Spoon the mixture over the mango and smoothe the survace with a spatula.
• Place in oven and bake for 40 to 50 minutes or until risen and golden brown.
• Remove from oven and let cool in the pan for 2 to 3 minutes, then turn onto a flameproof dish.
• Preheat the broiler to high.
• Sprinkle the top of the cake with the sugar and place under the not broiler for 2 to 3 minutes, until browned. Watch not to burn.
• Alternatively, you can use a chef's blowtorch to brown the top if you have one.
• Serve hot, sprinkled with coconut shreds and cut into slices.