Coconut Cake with Mango Mousse and Toasted Macadamia Nuts

Ingredients

For the cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsweetened shredded coconut
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract

For the mango mousse:

• 1 cup heavy cream
• 8 ounces mascarpone cheese
• 1 ripe mango, pureed
• 1 tablespoon honey
• 1/4 teaspoon salt

For the toasted macadamia nuts:

• 1/4 cup unsalted macadamia nuts

Instructions

To make the cake:

1. Preheat your oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, combine the unsweetened shredded coconut and softened butter. Beat until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.

To make the mango mousse:

1. In a medium bowl, whip the heavy cream until stiff peaks form.
2. In a separate bowl, beat the mascarpone cheese until smooth.
3. Add the pureed mango, honey, and salt to the mascarpone cheese and mix until well combined.
4. Fold the whipped cream into the mango mixture until no white streaks remain.

To assemble the dessert:

1. Once the cake is completely cool, use a serrated knife to level it.
2. Spread the mango mousse over the top of the cake.
3. Sprinkle toasted macadamia nuts over the top of the mousse.
4. Serve chilled and enjoy!

Notes

• You can toast the macadamia nuts in a 350°F oven for 5-7 minutes or until fragrant and lightly browned.
• If you want to make this dessert more decadent, you can drizzle it with a honey-lime glaze before serving.