🍰 Moist Coconut Mango Cake with Frosting
A delightful moist coconut mango cake topped with a luscious cream cheese frosting.
Ingredients
- 350 grams all-purpose flour
- 2.5 teaspoons baking powder
- 1 teaspoons salt
- 190 grams unsalted butter
- 340 grams granulated sugar
- 3 large eggs
- 1 ripe mango
- 200 millilitres unsweetened coconut milk
- 85 grams desiccated coconut
- 226 grams cream cheese
- 113 grams unsalted butter
- 240 grams powdered sugar
- 1 teaspoons vanilla extract
- 1 teaspoons coconut extract
Instructions
- Preheat the oven to 175°C (350°F). Grease and flour two 20cm round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the mango puree and coconut milk.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the desiccated coconut.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter in a large bowl until smooth. Gradually add the powdered sugar, beating until combined. Add the vanilla and coconut extracts, beating until the frosting is light and fluffy.
- Place one cake layer on a serving plate. Spread a layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Garnish with additional desiccated coconut if desired.