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Coconut Cake with Mango Mousse and Toasted Coconut Flakes

2023-02-20 - Written by: Emily J. Miller

dessert cake mango coconut

Coconut Cake with Mango Mousse and Toasted Coconut Flakes

A moist coconut cake filled with a tangy mango mousse and topped with toasted coconut flakes.

The Coconut Cake with Mango Mousse and Toasted Coconut Flakes Recipe

Servings:

  • 8-10 servings

Prep Time:

  • 20 minutes

Cook Time:

  • 35 minutes

Total Time:

  • 55 minutes

Description:

A moist coconut cake filled with a tangy mango mousse and topped with toasted coconut flakes.

Ingredients:

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsweetened shredded coconut
  • 1 cup whole milk, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract

For the Mango Mousse:

  • 1 ripe mango, diced
  • 8 ounces mascarpone cheese
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt

For the Toasted Coconut Flakes:

  • 1 cup unsweetened shredded coconut

Instructions:

  1. Preheat: Preheat your oven to 350°F (180°C). Grease and flour three 8-inch round cake pans.

  2. Prepare the Cake Mixture:

    • In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
    • Add the unsweetened shredded coconut and stir until combined.

  3. Combine Wet Ingredients:

    • In a large mixing bowl, whisk together the milk, eggs, and vanilla extract.

  4. Mix the Cake Mixture with Wet Ingredients:

    • Gradually add the dry ingredients to the wet ingredients and mix until well combined.

  5. Divide the Batter:

    • Divide the batter evenly among the prepared pans.

  6. Bake the Cakes:

    • Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

  7. Make the Mango Mousse:

    • In a blender, puree the mango until smooth.
    • In a medium bowl, whip the mascarpone cheese with a fork until soft peaks form.
    • Add the honey and kosher salt to the whipped cream and fold gently until combined.
    • Fold in the mango puree.

  8. To Assemble:

    • Once the cakes are cooled, place one cake layer on a serving plate or cake stand.
    • Spread the mango mousse over the top of the first cake layer.
    • Place the second cake layer on top and repeat with the remaining mango mousse.
    • Top with the final cake layer.

  9. Top with Toasted Coconut Flakes:

    • Sprinkle toasted coconut flakes over the top of the cake.

Notes:

  • For toasted coconut flakes, spread 1 cup unsweetened shredded coconut on a baking sheet and bake at 350°F (180°C) for 5-7 minutes or until lightly browned. Stir every minute to prevent burning.
  • To toast almonds for garnish, spread sliced almonds in a single layer on a baking sheet and toast at 350°F (180°C) for 5-7 minutes or until fragrant.

Tags:

Dessert, Cake, Mango, Coconut