Mango and Coconut Cake

By Savini Gauri

Meet my newest food crush. It’s the perfect summer season dessert – with an abundance of beautiful mangoes, a generous amount of desiccated coconut topped with the silkiest of mascarpone frostings.

I love this Mango and Coconut cake. Everybody who tries a slice of it will definitely be going back for seconds. The levels of deliciousness with this cake are insane. Please remember, you’ve been warned about its potentness.

The best part is that all you need is a rubber spatula, whisk and a strong hand to make this cake successfully.

Reasons why you should make this Mango and Coconut Cake ASAP

1. It's Mango season - Duhh!!!

2. The velvety Mango and Coconut Sponge– The sponge is light and fluffy, with a burst of fresh mango flavour, and softness of coconut that it simply melts in your mouth. Since there is absolutely no butter, it's light on the stomach too.

3. The silky mascarpone frosting – Nobody feels like eating buttercream when it's peak summertime. And whipped cream just doesn't do the trick for me. So I've made a light yet delicious mascarpone and mango frosting.

4. The extra mango on top – I have not topped this cake with anything fancy. Just straight up velvety mango puree and mango cubes. Who doesn't like extra mango on their mango and coconut cake?

5. It is just so pretty. Period. – It's a treat to look at. A bright Yellow-orange sponge, topped with a pale mascarpone and mango frosting with bright mango coloured puree on top. What else does one want in a cake?

6. Super easy to make – It doesn't use any unusual ingredients (you know I'm not a big fan of using anything that I can't pronounce) It's a straight-up gorgeous looking Mango and Coconut sponge with frosting topped with fresh mango. And it requires minimal skill… while still looking incredibly impressive. And this Mango and Coconut cake is the perfect example – it’s lush and velvety and just rustic enough, so you don’t have to worry about it being absolutely perfect.

How do you make the mango and coconut sponge?

The mango and coconut sponge is incredibly easy to make – What’s even better: you probably have all the ingredients needed to make it in your kitchen already!

(For the full recipe, including ingredient quantities, scroll down to the bottom of the page.)

maida or pastry flour
baking powder
sugar
eggs (yolks and whites separated)
pinch of salt
desiccated coconut
oil
mango puree (fresh)

To make the mango and coconut sponge:

Whisk egg whites and part of the sugar (see recipe for quantity) until you get a meringue with soft peaks. Keep aside.
Mix together egg yolks, sugar, oil and mango puree.
Mix all the dry ingredients (flour, salt, baking powder, desiccated coconut).
Add the dry ingredients to the mango mixture. Mix until you get a smooth batter.
Fold 1/3 of the meringue into the batter. Then add the rest and fold gently.
Transfer the batter into a lined cake tin.
Bake!

How do you know when your cake is completely baked?

This cake requires about 20 minutes at 180ºC and 10 minutes at 160ºC. However, every oven is different (sometimes incorrectly calibrated), I would recommend you check the doneness of your cake with the "prick test" or "spring test".

Simply insert a toothpick or cake tester into the middle of your cake – and it should come out clean or with a few stray crumbs attached. If it comes out slightly battered, return the cake to the oven and continue baking until the toothpick comes out clean.

When the cake is done and you gently touch the centre you will feel a slight spring in the centre as if it's bouncing back. You'll understand what I'm saying when you touch it.

How do you make the mascarpone frosting?

The mascarpone frosting has 3 ingredients:

And all you have to do to make it:

Make sure the mango puree and cheese are cold.
whip the three together until combined and slightly fluffy.

And that’s it. Making the mascarpone frosting takes less than 2 minutes, and yet it tastes like you spent hours making it – I promise you’ll love it too.

***Make sure you don't over whip the frosting or it will split. Though it'll still taste great.***

Assembling the Mango and Coconut cake

The mango and coconut sponge is baked, the mascarpone frosting is whipped and ready, the fresh mango puree and cubes are ready – let’s assemble the cake!

First, make sure that the cake has cooled completely.

Simply put all the frosting on top and spread using a spatula or the back of a spoon.

Then, drizzle some of the mango puree on top and randomly place mango cubes on top.

One of my chefs used to say that every time you drizzle something or place pieces of fruit or chocolate or anything on top, you always spend a lot of time and precision to make it look like you just randomly threw some stuff on top (which is exactly the opposite of what you did, and you rather treated it as if it's a scientific formula you're working on)

So there you go. A rustic, summery mango and coconut cake that tastes and looks like sunshine and all things summer. It makes you happy just looking at it… and let’s not even talk about how it makes you feel when you actually take a bite. Can't wait for you guys to try it.

Happy Baking!

When you make this awesome recipe, do tag me on Instagram using #savinithebakeshop

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Mango and Coconut Cake

A super fluffy mango and coconut sponge, the most delicious mascarpone frosting topped with fresh mango puree and mango cubes… this Mango and Coconut cake couldn’t be more delicious if it tried. Have I mentioned it’s mango season? Course Dessert Prep Time 20 minutes Bake/Cook Time 30 minutes Chill Time 30 minutes Total Time 1 hour 20 minutes Servings 10 Author Savini Gauri | Savini The Bakeshop

Ingredients

For mango and coconut sponge:

4 eggs (whites and yolks separated)
1/3 cup neutral-tasting oil (like sunflower oil)
1/3 cup (50 grams) caster or powdered sugar (for the meringue)
4/5 cup (120 grams) caster or powdered sugar
100 grams (1/2 cup) fresh mango puree
100 grams (4/5 cup) maida or pastry flour
50 grams (1/2 cup) desiccated coconut
1/2 tsp baking powder

For mascarpone frosting:

5 tbsp powdered or icing sugar
150 grams mascarpone cheese
4 tbsp mango puree (just mango blitzed in a processor)

You will also need:

2-3 tbsp mango puree
8-10 cubed pieces of mango

Instructions

For mango and coconut sponge:

Preheat the oven to 180 ºC and line an 8 inch (20 cm) round cake tin with baking paper (or you just can oil and flour them lightly).
In a bowl, whisk together the sugar (50 grams) and egg whites until you get soft peaks. Set aside.
In a separate bowl mix together egg yolks, sugar (120 grams), oil and mango puree.
In another bowl mix the flour, baking powder and desiccated coconut.
Add the dry ingredients into the mango mixture and mix until you get a smooth batter.
Now, gently fold in 1/3 of the meringue into the batter.
Then, add the rest of the meringue and fold until you don't see any separate streaks. **Be very gentle and do not over mix**
Transfer the cake batter into the prepared cake tin, bake in the pre-heated oven at 180ºC for about 20 minutes then at 160ºC for 8-10 minutes or until an inserted toothpick comes out clean. **If the sponge starts browning too quickly or too much, cover it with aluminium foil and continue baking until done**
Allow the sponge to cool in the cake tins for about 15 minutes, then remove from the tins, and allow to cool completely on a cooling rack.

For mascarpone frosting:

Make sure the mango puree and cheese are cold.
Whip the mascarpone cheese, sugar and mango puree until combined and slightly fluffy.

Assembling the cake:

Ensure that the cake is completely cooled.
Spread the mascarpone frosting on top of the sponge using a spatula or the back of a spoon.
Drizzle some mango puree.
Then, top with cubed mango.
Enjoy!
Storage instructions: The cake keeps well in a closed container or wrapped in cling film, in the fridge for 3 - 4 days.