Mango Coconut Cake is so beautiful and refreshing for a new summer cake
Coconut cake layers and brimming with fresh mango in every bite!
New recipe for Joconde cake which is a type of thin cake typically made with nuts but today I am subbing in coconut instead!
Baked into one single thin layer that I then cut into four quarters to build this cake
Watch the video tutorial to see how it’s done!
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Notes for Success:
Unsweetened desiccated coconut is my preference to eliminate adding more sugar
But if you cannot get it you can certainly use the sweetened flakes, just take out 1 Tablespoon of sugar
If you do not like the rectangle cake look you can bake this cake batter into 7″ round pans instead.
Flax meal with aquafaba is the egg replacer today but you can easily sub in water to reconstitute instead
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE
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Yield: serves 16ppl
Coconut Mango Cream Cake
Prep Time
4 hours
Cook Time
28 minutes
Total Time
4 hours 28 minutes
Ingredients
For the cake batter
- Vegan Butter 12 Tablespoons (170g)
- Granulated Sugar 1 cup (200g)
- Golden Flax Meal 2 Tablespoons (16g)
- Aquafaba 4 Tablespoons (56g)
- Canned Coconut Milk 1 cup (237ml) *see note above the recipe
- White Vinegar 2 teaspoons (10ml)
- Coconut Extract 2 teaspoons (10ml)
- All Purpose Flour 1½ cups (188g)
- Cornstarch 1 Tablespoon (8g)
- Baking Powder 3 teaspoons
- Salt ½ teaspoon (3g)
- Unsweetened Coconut Flakes 1 cup *see notes
For the Whipped Cream
For the Mango Topping:
- Small diced Mango approximately 2 cups from 1-2 large mangoes
- Water ½ cup (117ml)
- Sugar 2 Tablespoons (28g)
- Vegan Butter 2 Tablespoons (28g)
- Cornstarch 1 Tablespoon (8g)
- Rum Extract optional* 2 teaspoons (10ml)
Instructions
- Preheat the oven to 350°F and then grease & parchment line your half sheet pan
- For the cake batter cream the softened vegan butter with the sugar on medium to high speed until light & fluffy, this may take about 4 minutes.
- Scrape the bottom & sides of the bowl for an even mix.
- Combine the flax meal with the aquafaba and whisk smooth, let stand 5 minutes to thicken.
- Add the coconut extract to the coconut milk
- Sift the flour with the baking powder, cornstarch and salt .
- Add the coconut flakes, stir to combine evenly.
- Add 1/3 of the dry ingredients to the creamed mixture and mix on low just to combine
- Add half of the coconut milk and mix just to combine, scraping bowl if needed.
- Add another 1/3 of the dry ingredients and then the last of the milk mixing after each addition just until combined
- Add the last of the dry ingredients and mix well
- Spread the batter into the greased & parchment lined cake pan and bake immediately in the preheated oven for 15 minutes then turn the temperature down to 325°F for another 12-15 minutes or when a toothpick inserted into the center comes out with soft crumbs
- Cool in the pan and then careful remove the cake layer to a cutting board to cut it into 4 equal pieces *see video tutorial
- For the vegan whipped cream: Prepare your choice of vegan whipped cream and whip to soft peaks.
- Build the cooled cake layers with the whipped cream and chopped mangoes in each layer
- Ice the cake with the remaining whipped cream and garnish with toasted coconut flakes and mango pieces on top or prepare the mango topping recipe as follows
- For the Mango Topping:
- Combine the sugar with the cornstarch and then add the water and whisk to a smooth slurry
- Combine everything is a small sauce pot with the vegan butter and bring to boil whisking constantly to avoid scorching
- Remove from heat after a full boil and add the rum extract *optional and then pour over the chopped mango and stir well to combine, refrigerate to cool then use as a topping for your cake
Notes
Coconut Mango Cream Cake must be kept refrigerated at all times and will stay fresh wrapped loosely to prevent drying for up to 5 days
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