Mango and Coconut Cream Panna Cotta Cake

A show-stopping dessert that combines the creamiest panna cotta with a moist coconut cake, topped with caramelized mango slices.

Ingredients:

For the Coconut Cake:

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

For the Panna Cotta:

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 teaspoons kosher salt
• 1 tablespoon vanilla extract
• 8 ounces mascarpone cheese

For the Mango Salsa:

• 3 ripe mangos, diced
• 1 tablespoon honey
• 1 tablespoon lime juice

Instructions:

Make the Coconut Cake:

1. Preheat your oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy, about 2 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract and coconut milk.
6. Gradually add the flour mixture and mix until just combined.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Make the Panna Cotta:

1. In a small saucepan, combine the heavy cream, sugar, and salt. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from the heat and stir in the vanilla extract and mascarpone cheese.
3. Pour the mixture into 4-6 individual serving cups or ramekins.
4. Refrigerate for at least 4 hours or overnight.

Assemble the Cake:

1. Once the coconut cakes are completely cool, place one layer on a serving plate.
2. Top with a layer of panna cotta, followed by sliced mango and another cake layer.
3. Repeat this process until all ingredients have been used, ending with a layer of panna cotta on top.

Serve:

1. Drizzle the caramelized mango slices over the top of the cake.
2. Slice and serve chilled.

Tips and Variations:

• For an added crunch, sprinkle toasted coconut flakes over the top of the cake before serving.
• Substitute the mango for other fruits such as pineapple or kiwi.
• To make individual servings, use mini ramekins or small cups.

Note: This recipe combines elements from Apple baked crumble and Coconut cake, two desserts from the original list.