Coconut Cake With Mango Filling Food

COCONUT CAKE WITH MANGO FILLING

Steps:

• For filling: In the top of a double boiler, whisk together mango nectar and egg yolks until smooth; whisk in sugar. Cook, stirring occasionally, over simmering water for 15 to 20 minutes or until thickened. Whisk in butter a few pieces at a time until melted and smooth. Pour mixture into a small bowl, and cover with plastic wrap, pressing wrap directly on surface to prevent a skin from forming. Refrigerate for at least 4 hours before using. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. For batter: In a large bowl, beat butter, sugar, and extracts with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. In another large bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pans. Bake for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. For frosting: In a large bowl, beat butter with a mixer at medium speed until creamy. Gradually add confectioners' sugar, beating until smooth. Beat in sour cream and extract just until combined. Cut each cake layer in half horizontally to make 6 layers. Spread filling between cake layers. Spread frosting on top and sides of cake. Garnish with coconut and macadamia nuts, if desired. Cover and refrigerate for up to 3 days.

THAI COCONUT CAKE WITH MANGO SAUCE

Steps:

• Preheat oven to 350.
• Grease a tube pan.
• Beat the egg WHITES on high for about 3 minutes - till they resemble whipped cream, and set aside. (Doing this first helps insure no grease from the next steps carries over on the beater/bowl and prevents them from whipping up!).
• Beat the egg YOLKS, adding in the sugar, salt, oil, coconut milk and coconut extract.
• Add the baking powder and then the flour to the yolk mixture.
• Beat just till blended.
• Fold the egg whites into the yolk mixture just till incorporated - you want to keep it as fluffy as you can but still mixed.
• Pour into your prepared pan and bake for 30 minutes - or till the top is golden brown and an inserted knife/cake tester comes out clean.
• Sauce:.
• Place all the sauce ingredients into a blender or food processor and blend till smooth.
• To serve:.
• Warm the mango sauce in a saucepan.
• Cut slices of the cake and plate them.
• Pour warm sauce over.
• If desired garnish with freshly toasted unsweetened coconut.

MANGO COCONUT CAKE

Steps:

• Preheat oven to 325 degrees and grease bundt cake pan.
• Sprinkle bottom and up the sides with 1/4 cup of the toasted coconut.
• In large mixing bowl, combine milk, rum, butter, eggs and nutmeg. Mix on low speed 2 minutes, scraping bowl occasionally.
• In medium bowl, sti together the mango, remaining 1/2 cup of the toasted coconut and flour. Fold into cake batter.
• Spoon into prepared pan until 3/4 full.
• Bake 65-75 minutes or until toothpick inserted in center of the cake comes out clean.
• Cool 10 minutes. Remove from pan; cool completely on rack. Dust with powdered sugar, if desired.