I don't do a lot of baking. It's pretty much tasty chemistry, and due to a strange school policy that required gym class to graduate but not chem, I never took it.
It's a lovely little burst of summer in the middle of winter.
(Adapted from Ming Makes Cupcakes)
- 1 cup flour
- 1/4 cup dried coconut (if you omit this, reduce the water to 2 tablespoons)
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup + 1 tbsp light olive oil
- 1/2 cup sugar
- 1 tsp vanilla
- 1 egg
- 1 1/4 cup mango pulp
- 1/4 cup water
- 1/4 cup mango pulp + 1 tbsp mango pulp
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 stick butter, softened
- 3 tbsp full fat coconut milk
- 4-6 cups powdered sugar
- 1/2 cup dried, toasted coconut
-Preheat oven to 350 degrees F.
-In a stand mixer, mix together all of the wet cake ingredients. In a separate bowl, whisk together all of the dry cake ingredients.
-Slowly add the dry ingredients to the wet. Grease and flour two 8 inch circular cake pans. Pour the batter into the cake pans and bake for 20 minutes. Cool completely.
-Prepare the filling: Whip the cream, powdered sugar, and 1 tbsp mango pulp until soft peaks form. When cake is cool, spread remaining pulp in the center of one cake, top with whipped cream mixture and top cake piece.
-Prepare the buttercream: In a stand mixer, mix together the butter and coconut milk. Slowly add powdered sugar until desired frosting thickness is reached. Frost the cooled, assembled cake and sprinkle with toasted coconut.
*In case it needs disclosing, I've worked with HEB in the past on paid promotions. However, I was a huge fan of the grocery store before that, and any partnerships have just been a great bonus ;)