Coconut Cake with Mango Mousse and Toasted Pecans

Ingredients:

For the cake:

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

For the mango mousse:

• 1 ripe mango, diced
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup heavy cream
• 1 tablespoon lime juice
• 1/4 teaspoon salt

For the toasted pecans:

• 1/2 cup pecan halves
• 1 tablespoon unsalted butter
• Salt to taste

Instructions:

To make the cake:

1. Preheat your oven to 350°F (180°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, sugar, coconut, and salt.
3. Add the softened butter to the dry ingredients and mix until just combined.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Divide the batter evenly among the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

To make the mango mousse:

1. In a blender or food processor, puree the diced mango until smooth.
2. In a large mixing bowl, beat the cream cheese until creamy.
3. Gradually add the granulated sugar and beat until combined.
4. Beat in the heavy cream, lime juice, and salt.
5. Fold in the pureed mango.

To make the toasted pecans:

1. Preheat your oven to 350°F (180°C).
2. Toss the pecan halves with butter and a pinch of salt until evenly coated.
3. Spread on a baking sheet and toast for 10-12 minutes or until fragrant and lightly browned.

To assemble the cake:

1. Once the cakes are cool, place one layer on a serving plate.
2. Top with a dollop of mango mousse.
3. Sprinkle toasted pecans over the top.
4. Repeat the process two more times, ending with a layer of cake on top.

Notes:

• You can make the mango mousse ahead of time and refrigerate until ready to use.
• For an extra crunchy topping, sprinkle some chopped toasted pecans over the whipped cream before serving.