mango coconut cake
(1 rating)
ONE OF MY PERSONAL FAV. THE COCONUT GIVES THE CAKE A WONDERFUL TEXTURE.
(1 rating)
yield
8 serving(s)
prep time
30 Min
cook time
30 Min
method
Bake
Ingredients For mango coconut cake
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1 1/4 stickbutter, unsalted (at room temp)
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3 Tbspcreamed coconut(at room temp)
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1 csuperfine sugar
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3 lgeggs
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1 cself rising flour
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1 1/2 ccoconut, shredded
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1/3 cmango puree
- FOR THE FROSTING
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1 cwhipped cream, sweetened
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3 Tbspmango puree
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a few chocolate chips
How To Make mango coconut cake
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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.
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2ADD THE MANGO PUREE AND JUST MIX TILL INCORPORATED. ADD THE COCONUT AND FOLD IN WITH SPATULA. SIFT IN THE FLOUR AND FOLD IN.
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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.
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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!
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