Coconut and Mango Mousse Cake

Description

A refreshing twist on traditional mousse cakes, this recipe combines the sweetness of mango with the tropical flavor of coconut. Perfect for spring or summer gatherings, this cake is sure to impress your guests.

Ingredients

For the Cake:

• 1 cup (200g) unsalted butter, softened
• 1 3/4 cups (220g) granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup (120g) unsweetened shredded coconut
• 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder

For the Mousse:

• 1 can (14 oz/397g) sweetened condensed milk
• 1 cup (240ml) heavy cream, whipped
• 2 ripe mangos, pureed
• 1 tablespoon unsweetened shredded coconut
• 1 tablespoon lime juice

Instructions

Preparing the Cake:

1. Preheat your oven to 350°F (180°C). Grease and flour three 8-inch (20cm) round cake pans.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, followed by the vanilla extract.
4. Stir in the coconut and flour mixture.
5. Divide the batter evenly among the prepared pans.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Preparing the Mousse:

1. In a separate mixing bowl, whip the heavy cream until stiff peaks form.
2. Fold the whipped cream into the sweetened condensed milk and mango puree mixture until combined.
3. Stir in the unsweetened shredded coconut and lime juice.

Assembly

1. Once the cakes are completely cool, place one layer on a serving plate or cake stand.
2. Spread a thin layer of mousse over the top of the first cake layer.
3. Repeat this process two more times, finishing with a layer of mousse on top.
4. Chill the cake in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Serving

1. Slice the cake and serve chilled.
2. Garnish with toasted coconut flakes and fresh mango slices, if desired.

Enjoy your Coconut and Mango Mousse Cake!