mango coconut cake
(1)
ONE OF MY PERSONAL FAV. THE COCONUT GIVES THE CAKE A WONDERFUL TEXTURE.
read more
(1)
yield
8 serving(s)
prep time
30 Min
cook time
30 Min
method
Bake
Ingredients For mango coconut cake
-
1 1/4 stickbutter, unsalted (at room temp)
-
3 Tbspcreamed coconut(at room temp)
-
1 csuperfine sugar
-
3 lgeggs
-
1 cself rising flour
-
1 1/2 ccoconut, shredded
-
1/3 cmango puree
- FOR THE FROSTING
-
1 cwhipped cream, sweetened
-
3 Tbspmango puree
-
a few chocolate chips
How To Make mango coconut cake
-
1PREHEAT THE OVEN TO 350*F OR 180*C.
GREASE 2 8 INCH ROUND CAKE PANS.
BEAT TOGETHER THE BUTTER,SUGAR,CREAMED COCONUT UNTIL PALE AND CREAMY.BEAT IN THE EGGS ONE AT A TIME. -
2ADD THE MANGO PUREE AND JUST MIX TILL INCORPORATED. ADD THE COCONUT AND FOLD IN WITH SPATULA.
SIFT IN THE FLOUR AND FOLD IN. -
3DIVIDE INTO 2 EQUAL PARTS AND TRANSFER BATTER TO THE PREPARED PANS.BAKE FOR 20-30 MINS OR TILL A SKEWER COMES OUT CLEAN.
TURN THE CAKES ONTO A WIRE RACK AND LET COOL COMPLETELY. -
4TO DECORATE, MIX IN THE MANGO PUREE WITH THE WHIPPED CREAM AND SPREAD EVENLY ON THE TOP AND SIDES OF THE CAKE.
SPRINKLE SOME CHOCO CHIPS. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT