Sunday, January 18, 2015

Chemistry In the Kitchen - Coconut Mango Cake Deliciousness


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.


So I was pretty stoked that with a few small changes, I turned a cupcake recipe into a moist, dense cake recipe. It's not rocket science (it's chem... remember?)  but I'm proud of myself. Plus the frosting is entirely of my own design, as is the filling.


Shout out to HEB* and their fan-freaking-tastic international section, I found mango pulp for $2. I suggest searching for this in an Indian grocery store, or pureeing a really ripe mango and going all-natural. It's up to you!


Next time, I'm going to double the recipe and make more layers. This cake is small, so I suggest making two batches if you're feeding more than a couple people.

It's a lovely little burst of summer in the middle of winter.


Coconut Mango Cake with Coconut Buttercream
(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

Filling

  • 1/4 cup mango pulp + 1 tbsp mango pulp
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar

Frosting

  • 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 ;)

40 comments:

  1. I love the idea of this cake and the color is seriously stunning!

    Sues

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    1. Thank you! This one was kind of hard to photograph, to be honest...

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  2. Looks delicious! I love that you add a hint of exotic to this beautiful cake!

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  3. I cannot tell you how much I wish I hadn't seen this post, because now I have to make this cake. It sounds fabulous.

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    1. It's a good thing, I promise! There's fruit in it, so it HAS to be healthy... right?

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  4. Pinning this for when mangos are cheap and in season here!

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    1. Yeah, it's a little seasonally inappropriate, isn't it? But I found the can of pulp and could not resist ;)

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  5. I would love a coocnut mango combo!!! This sounds and looks delicious!

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  6. Oh, this looks so good, Ashley! Two of my favorite tropical tropical flavors...and frosting! Woot! :-P

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    1. Yeah! It's amazing how just a couple tablespoons of coconut milk gives it a really thick coconut flavor!

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  7. Maybe small, but looks *mighty* amazing! Love mango and the frosting sounds fantastic!

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  8. Mmmm, this coconut cake looks so fresh and delicious. That frosting is something I would probably eat on its own.

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  9. Coconut is a staple in my house! This cake looks exquisite!

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  10. This cake looks delicious - so tropical which makes it perfect for an icy cold day!

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    1. Exactly! Close your eyes and pretend you're at the beach. Except not a sandy one, because sand in cake is just not a good thing.

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  11. This looks like a welcome escape from a bleary day. I'm going to have to try to find mango pulp. I don't think I've ever seen it before!

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    1. I found it in the International Foods aisle, with the Indian foods. If you have an Asian grocery store near you that might be the best bet.

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  12. Love the tropical flair in this! It would almost make me feel like summer, or at least spring, is approaching....wishful thinking. :)

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    1. If you lived in Austin you'd be in Spring by now ;) Though I envy your NYC adventures!

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  13. You can't go wrong with a combo like coconut and mango, looks so good.

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  14. Coconut and mango in a cake?? What is not like! Lovely recipe and great idea.

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  15. Oh my gosh, this looks incredible! I love mango - can't wait to give this one a try!

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  16. What a lovely cake to make for Valentine's Day!

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  17. I'm loving the flavor combo in this cake. I sure could use a dash of this tropical treat on a snowy day like today.

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    1. I love tropical flavors in winter, it helps me forget how cold it is. Though thankfully it feels like spring already in Austin ;)

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  18. This cake looks delicious! I love the coconut-mango combo!

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  19. Wow - this cake sounds totally amazing! Love the combination of coconut and mango :)

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  20. Wow! I'm loving this tropical cake as a burst of summer in the middle of winter! Very creative, Ashley. That mango filling is calling my name! Thanks for sharing, my friend. xo

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    1. You are most welcome, and that means a lot coming from the queen of frosting! I drool over your creations on the daily :)

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