Mango Cake
Colorful and tasty, this Mango Cake is an absolutely scrumptious dessert! It’s a lovely sweet treat to serve for Easter!
Ingredients
SPONGE CAKE
- butter as needed to grease parchment paper rounds tips & tricks
- 6 large eggs, yolks and whites separated
- 1 cup granulated sugar, divided
- 1/4 tsp. sweetened coconut flakes, toasted
- 2 tbsp. milk, plus more if needed
- 1 tsp. coconut extract
- 1/2 tsp. cream of tartar
- 1 cup self-rising flour, sifted them measure see Recipe
CREAM CHEESE FROSTING
- 2 packages (8 oz. each) cream cheese, room temperature
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 tbsp. pure coconut extract
- 1/4 tsp. fleur de sel
- 3 1/2 cups confectioners' sugar, or more to taste and sifted tips & tricks
FILLING
- 2 to 2 1/2 cups fresh mangoes, cubed and divided tips & tricks
- 1 tbsp. sweetened coconut flakes, toasted
Directions
CAKE
- Preheat oven to 350ºF and line two 9-inch round cake pans with greased parchment paper rounds (DO NOT grease the sides); set aside.
- Transfer the yolks into the bowl of a stand mixer; set the whites aside.
- In a small bowl, combine ½ cup granulated sugar and coconut flakes; mix well.
- Add to yolks and, using the whisk attachment, process on medium speed at first and slowly increase to medium-high. Mix until the yolks become fluffy and thick, their color turns into a light yellow and when lifting the whisk from the bowl, the batter falls back in a ribbon, about 8 minutes.
- Add 2 tbsp. milk and coconut extract. Process on medium speed until just combined.
- Spoon the yolk mixture into a large bowl and set aside for now.
- Clean the bowl and whisk attachment very well before adding egg whites and cream of tartar. Process on medium-high speed for 5 minutes or until soft peaks form.
- Gradually add the remaining ½ cup of sugar and blend well before adding more.
- When sugar is all mixed in, continue to process until stiff peaks form; set aside.
- Working in batches, add sifted self-rising flour to a sifter. Sift it again into the yolk mixture (sifting twice will give a lighter and fluffier texture to the cake), stirring well between each addition. If the batter gets too thick, add a little bit of milk, maybe ½ tbsp. at the most, enough to finish mixing the batter properly.
- Working in batches, add egg white mixture to the batter and gently fold until well incorporated before adding more (DO NOT OVERMIX).
- Evenly divide the batter between the prepared cake pans and smooth out the tops using an angle spatula or the back of a spoon.
- Transfer to the preheated oven and bake for 27 to 30 minutes or until a cake tester inserted in the center comes out clean.
- Carefully remove the pans from the heat and place them on a wire rack; partially cool them for 20 minutes.
- Flip the cake pans onto the wire rack and let them cool, upside down, for another 20 minutes.
- Run a butter knife or an angle spatula around to loosen the cakes from the pans, discard the parchment rounds, and let them cool completely for 1 hour, sitting upside down on the wire rack.
- Meanwhile make the Cream Cheese Frosting… (click here for directions)
ASSEMBLING
- Spoon about ½ cup or enough of the frosting on one cake (level it out using a serrated knife if needed) and spread it out all the way to the edges.
- Add half of the mango cubes in a single layer before placing the other cake on top, pressing down gently.
- Spread the remaining frosting, covering the cake entirely, keeping some to make rosettes.
- Using a 1M or any other large star piping tips, make rosettes around the edges of the cake.
- Spoon the remaining mango cubes in the center and sprinkle on the toasted sweetened coconut flakes over the mangoes only.
