Coconut Mango Cream Cake has a simple goodness with moist fluffy texture and a rich flavor that it gets from the buttermilk used in the batter. To make the perfect filling for this buttermilk cake I have combined diced sweet and juicy golden mango with vanilla whipped cream. Next I have frosted the cake with more whipped cream and garnished it with crispy toasted coconut flakes.
Coconut is wonderful but when toasted it is even better! It is chewy and crunchy with an awesome nutty flavor. The toasted flakes can be stored in an airtight container in your pantry for couple of week. So when you’re toasting the coconut for this cake make an extra cup and next time you’re having yogurt, cottage cheese, or Fereni try this: Sprinkle some crunchy flakes on top and see how rapidly your ordinary snack is transformed into a special treat with a delightful crunch. The combination of vanilla whipped cream and toasted crunchy coconut flakes on top of the cake is an absolute winning “icing on the cake!”
This is the best time of year for golden Ataulfo mango which is also called yellow, honey, or Champagne mango for a very good reason. The ripe yellow mango has a juicy, buttery, sweet flesh that melts in your mouth. The skin is very thin and a very sharp knife is the best tool for peeling it so you don’t waste any of the delicate flesh. The pit of the Ataulfo mango is a little smaller than the size of the fruit itself, and it is flat and thin. The best way of cutting the yellow mango is to first peel it, then place the blade of the knife on top of the wider end of the fruit and carefully make a cut until the blade hits the pit. Slide the blade down along side of the pit and cut away the large flesh on one side, then repeat on the other side of the pit. Next trim all the remaining flesh off the rest of the pit and dice.
Bake the two cake layers and allow to cool face down on a cooling rack before filling. The bottom layer is placed right side up on the serving platter or cake stand after cooling.
Dice the mango and fold (gently mix) it into the vanilla whipped cream
Spread all of the filling on the bottom layer, place the top layer bottom side up on the filling for a nice level surface, and frost the cake. At this point the cake may either be garnished with toasted coconut flakes and served within a few hours, or be refrigerated for up to one day and then garnished before serving.
Enjoy a delightful slice of Coconut Mango Cream Cake!
Toasting time for the coconut flakes: 6-8 minutes
Bake time for the cake: 22-25 minutes
Two 8-inch round cake pans: Grease the pans with butter flavor Crisco, line the bottom with parchment paper, grease the paper and lightly flour the paper and sides of the pans
- FOR THE CAKE:
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 2 eggs, room temperature
- 2 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk, room temperature
- FOR THE FILLING & FROSTING
- 2 ½ cups heavy cream
- 4 TBSP sugar
- 1 ½ tsp vanilla extract
- 1 cup diced ripe yellow (Ataulfo) mango (about 1 large)
- 1 cup sweetened coconut flakes
- Preheat oven to 350 F center rack.
- Line a cookie sheet with aluminum foil. Spread 1 cup sweetened coconut flakes in a thin layer on the foil. Bake for about 6-8 minutes, or until light golden brown. Keep a close eye on the coconut as it tends to burn easily. Use a heat proof spatula to turn the coconut flakes couple of times for uniform browning. Set the toasted coconut aside to cool.
- Grease the bottom and sides of two 8-inch round pans, line the bottoms with parchment paper, grease the paper and then lightly flour the paper and sides.
- Sift the flour, baking powder, baking soda and salt into a bowl. Set aside.
- Use the beater attachment to beat the butter and sugar on medium speed until pale and fluffy. Add the vanilla extract. Continue beating and add eggs one at a time and beat to incorporate after each addition.
- Reduce the speed to low and alternate adding the flour mixture and buttermilk. Beat to incorporate after each addition. Start and end with the flour mixture.
- Pour the batter in the prepared pans and bake in 350 F preheated oven for 22-25 minutes, or until the cake edges look golden brown and a toothpick inserted in the center of the cake comes out with only a few crumbs.
- Immediately invert the cakes on a cooling rack and peel away the papers and let cool face down completely before filling and frosting.
- To make the whipped cream, whip the heavy cream and 4 TBSP sugar in a chilled bowl of a mixer with chilled whisk attachment until soft peaks form. Add the vanilla extract and whip until stiff peaks form.
- To make the filling, fold in the diced mango into 1 cup of the whipped cream.
- Place the bottom cake layer on the serving platter (right side up). Top with the whipped cream and mango filling.
- Place the top layer on the filling (bottom side up). Frost the top and sides of the cake with the remaining whipped cream.
- Sprinkle some of the toasted coconut evenly on top. Next, scoop small amounts of toasted coconut in the palm of your hand and press to the sides of the cake.
- Once the cake is garnished with the toasted coconut flakes, it is best served within a couple of hours.