UPSIDE-DOWN MANGO CAKE
Provided by Marcela Valladolid
Categories dessert
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and set aside.
- Combine the brown sugar and 4 tablespoons of the butter in a small saucepan over medium heat and cook, stirring constantly, until the sugar dissolves and the syrup is bubbling. Bring the mixture to a boil and cook until it turns light amber, about 10 minutes. Carefully pour the butter mixture into the prepared pan and arrange the mango on top, overlapping the slices. Sprinkle the shredded coconut on top and set aside.
- Whisk together the flour, baking powder and salt in a medium bowl and reserve. Beat together the granulated sugar and remaining 8 tablespoons butter in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Add half of the flour mixture and mix at low speed until just combined. Mix in the milk, then add the remaining flour and mix until just combined.
- Gently spoon the batter into the pan over the coconut and mango and spread evenly. Bake on the middle rack until golden brown and a tester comes out clean, about 1 hour. Let the cake cool in the pan on a rack for 10 minutes.
- Run a thin knife around the inside edge of the pan, then invert a plate over the pan and invert the cake onto the plate. Let the cake cool completely on the plate, at least 20 minutes, then serve at room temperature.
TROPICAL COCONUT CAKE WITH MANGO CENTER
Hidden inside this moist coconut cake is a sweet river of mango puree. Cut open the Bundt and watch it ooze out.
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven 350 degrees F. Spray a 10-cup Bundt pan with cooking spray.
- Whisk the cake mix, pudding mix, coconut oil, coconut extract, egg whites and 3/4 cup water in a large bowl until completely smooth. Pour into the prepared bundt pan and bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool in the pan for 10 minutes. Flip the cake out onto a wire rack and place the rack over a baking sheet; let cool completely, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
- Put the chocolate in a medium heat-safe bowl. Put the cream in a medium microwave-safe bowl and microwave until boiling, about 2 minutes. Pour the hot cream over the chocolate and let stand for 5 minutes. Stir until completely smooth. Refrigerate until cooled, about 20 minutes.
- Pour the ganache over the cake, making sure to cover the cake completely and letting any excess drip down into the baking sheet beneath the rack. Cover the top and sides with 1 cup of the coconut. Refrigerate until the chocolate is hardened, about 30 minutes.
- Meanwhile, put the mangoes in a blender and puree until smooth. Pour 1 1/2 cups puree into a small saucepan (reserve any leftover puree for another use).
- Stir the sugar into the saucepan with the puree and bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Whisk the cornstarch with 1 1/2 teaspoons water in a small bowl until smooth. Pour into the mango mixture and cook until slightly thickened, about 1 minute. Transfer to a small bowl and let cool at room temperature, about 20 minutes.
- Transfer the cake to a serving platter. Pour the mango puree into the hole in the center of the cake, letting it come all the way up to the top but not dripping over the sides. Sprinkle the remaining 1/4 cup coconut on top of the mango puree to cover it completely. Slice the cake, pull out a piece and watch the mango ooze out.
TOASTED COCONUT MANGO BARS
Provided by Marcela Valladolid
Categories dessert
Time 2h25m
Yield 16 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and grease with vegetable oil.
- In a medium bowl, sift the flour, granulated sugar and salt. Add the butter to the dry ingredients and mix with a spatula or spoon. Press the crust mixture into the bottom of the prepared pan. Bake until the crust is lightly browned, about 10 minutes. Let cool slightly.
- For the filling: Blend the mango with 2 tablespoons water in a blender.
- Beat together the granulated sugar and eggs in a bowl until combined. Stir in the lemon zest and juice and mango puree. Stir in the flour.
- Pour the filling over the crust. Lower the oven temperature to 325 degrees F and bake until the filling is set, about 25 minutes. Let cool, then refrigerate at least 1 hour before cutting the bars.
- For the topping: Dust the bars with powdered sugar, sprinkle with toasted coconut and enjoy!
MANGO COCONUT CAKE
This recipe was on the packaging of my new Nordic Ware bundt pan. Peaches can be used instead of mangos.
Provided by Bren in LR
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 234.7, Fat 11.4, SaturatedFat 5.8, Cholesterol 36.2, Sodium 264.5, Carbohydrate 28.8, Fiber 1.2, Sugar 15.8, Protein 3.1
THAI COCONUT CAKE WITH MANGO SAUCE
Light wonderful cake that is even better with the yummy mango sauce! Recipe was found on About.com and was by Darlene Schmidt. So good wanted to keep it here and thought I'd share!
Provided by Acceptance
Categories Dessert
Time 1h
Yield 1 Cake, 10 serving(s)
Number Of Ingredients 13
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.
COCONUT & MANGO SPONGE
This thrifty traybake sponge used canned fruit and coconut yogurt. Cut into squares and serve up at a party or cake sale
Provided by Cassie Best
Categories Dessert, Treat
Time 50m
Yield Cuts into 12 squares
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin with 2 strips of criss-crossed baking parchment. Dry the mango pieces on some kitchen paper, then chop into 3cm pieces and set aside.
- Place the butter and sugar into a bowl, and whisk until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Use a spatula to fold through the flour and coconut, then the mango pieces and yogurt. Scrape the mixture into your tin and smooth over the surface, then sprinkle with a little extra coconut. Bake for 30 mins until risen and golden and a skewer inserted into the centre of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack. This cake is delicious served warm with an extra blob of coconut yogurt, or just as good cold. Keeps in a tin for up to 3 days.
Nutrition Facts : Calories 360 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
MANGO CAKE
Make and share this Mango Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h10m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, add the first 3 ingredients; stir to combine.
- Add in the flour, baking soda, pecans, and 1 teaspoon vanilla; stir to combine.
- Pour batter into a greased and floured 13x9 inch baking pan.
- Bake in a 350° oven for 35-40 minutes or until pick comes out clean; let cool.
- In another mixing bowl, combine the remaining ingredients; stir to mix well.
- Spread over the cake.
- Cut into squares and serve.
Nutrition Facts : Calories 364.8, Fat 11.8, SaturatedFat 4.1, Cholesterol 41.3, Sodium 229.9, Carbohydrate 62.9, Fiber 1.6, Sugar 48.6, Protein 3.9
FROZEN COCONUT CREAM MANGO CAKES (VEGAN)
This recipe is in two parts, the crust and the mousse. You can make this as 8 individual molds or a large cake using an 8" spring form pan. The finished product should be frozen for 6 hours then left to sit at room temperature for 10 minutes before cutting. The original recipe was not vegan and came from Martha Stewart. The first four ingredients are for the crust, the rest for the mousse. To ensure you get all the mango use a potato peeler to peel it. Also it is best to prepare your coconut whipped cream ahead of time. My recipe for Coconut Whipped Cream is #219030 If using regular whipping cream you can either make it ahead or when preparing your cake. It's your choice. Great on a hot summer's day.
Provided by Chef Joey Z.
Categories Frozen Desserts
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350'F.
- Lightly coat the 8 ring molds with vegan spray oil. The molds should measure 2 inches high by 2 1/4 inches in diameter.
- Place on a rimmed baking sheet lined with parchment paper.
- If using an 8" spring form pan, coat the sides and bottom with spray oil.
- FOR THE CRUST.
- Pulse the macadamia nuts and 3 tablespoons sugar together in the food processor until finely ground.
- In a separate bowl, combine the nuts, flour and vegan margarine with a fork until the mixture resembles coarse meal.
- Spoon a generous tablespoons into each of the 8 molds and press into the bottom.
- At this point, if you are using the spring form pan, press all of the crust into the bottom. No need for the parchment or rimmed baking pan. Just pop the spring form pan into the oven as is.
- Bake until golden brown, around 12 minutes. Let cool.
- FOR THE MOUSSE.
- Pour the orange juice into a small saucepan. Sprinkle with the gelatin and let sit for 5 minutes until soft. Heat on low stirring to dissolve. Remove from heat.
- Cut one quarter of one mango into 1/8 inch slices for garnish if you like. This step is up to you.
- I'm using the spring form pan, so I did this to decorate the top. You could also keep the mango slices to serve along side the little molds.
- Course chop the remaining mangoes. In a blender puree the mango and one cup of sugar plus the lemon juice until smooth.
- With the blender running slowly add the gelatin mixture and combine well.
- Transfer to a large bowl.
- If you are using the coconut whipped cream you can re-whip it and add the icing sugar.
- If making this with dairy whipped cream, whip the cream and add the icing sugar to form soft peaks.
- Add 1/3 of the whipped cream into the mango mixture and gently fold it together.
- If you are using the small molds divide the mango whipped cream mixture evenly among the molds. Fill about 3/4 full. Cover with plastic wrap and freeze until firm, anywhere from 4 hours to a week.
- If you are using the spring form pan follow the instructions as above and add the mango coconut mixture on top of the macadamia crust. Spread it evenly.
- Decorate the dessert with the mango slices, or serve them along side.
- When you are ready to serve this dessert, let it stand at room temperature for 4-6 minutes before removing from the molds, or spring form pan.
- Let sit 8-10 minutes before slicing if you are using the spring form pan.
- Store what's left in the fridge and cover well. I put my cake back in to the spring form pan to keep its shape.
- Bon Appetit.
Nutrition Facts : Calories 232, Fat 5, SaturatedFat 1.6, Cholesterol 5.7, Sodium 22.1, Carbohydrate 48.7, Fiber 1.3, Sugar 46.3, Protein 0.9
CHOCOLATE MANGO CAKE
One of the signs of living in the tropics - a collection of mango recipes! I suspect this one will be made very soon.
Provided by Missy Wombat
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 8
Steps:
- Grease and line 2 sandwich tins.
- Sift sugar and flour into a bowl.
- Place butter,cocoa and puree into a saucepan.
- Stir over low heat until just boiling.Cool.
- Whisk soda and eggs into buttermilk.
- Add to dry ingredients with puree mixture.
- Mix well and pour into tins.
- Bake at 180C for 30mins or cooked.
- Stand 5mins. In tins, turn out onto cake coolers to cool.
- When cold fill with whipped cream and mango slices.
- Dust top with icing sugar.
Nutrition Facts : Calories 2734.9, Fat 64.8, SaturatedFat 35.1, Cholesterol 505.1, Sodium 1965.3, Carbohydrate 487.9, Fiber 15.7, Sugar 234.9, Protein 55.1
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- Process 3/4 cup of the mango in a food processor until it’s as smooth as you can get it. Measure to ensure you have 1/2 cup of puree; if not, add more mango.
- Preheat the oven to 375 degrees. Spray 3 8-inch round baking pans with cooking spray and line the bottoms with parchment paper. Spray the paper with cooking spray and set pans aside.
- In a stand mixer fitted with the whisk attachment, beat the butter on medium until very smooth. (You can use an electric mixer and a large mixing bowl in place of the stand mixer, if desired.)
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- Preheat the oven to 180C/160C Fan/Gas 4. Line the bases and grease two 20cm/8in deep round cake tins.
- To make the cake, toast the coconut in a small pan until it is golden and sprinkle evenly into the bases of the cake tins. Add the mango in some sort of orderly fashion, straight on top of the coconut.
- Mix the yoghurt, sugar, eggs, flour, baking powder and salt together in a large mixing bowl until you have a smooth, shiny cake batter. Pour the mixture into the tins and tap the tins on the work surface to level off the tops.
- Bake for 40–45 minutes until golden and a skewer inserted comes out clean. Take the cakes out of the oven and leave to cool in the tins for 15 minutes, then turn out onto a wire rack and leave to cool completely.
- Meanwhile, to make the buttercream, add the milk to a saucepan with the sugar and vanilla over a medium–high heat. As soon as it comes to the boil, remove from the heat and stir to make sure the sugar has melted.
- Whisk the egg yolks with the cornflour in a large bowl. Pour in the hot milk mixture in a steady stream, stirring constantly. Pour the mixture back into the pan and heat gently, stirring constantly, until it thickens into a really thick custard that coats the back of the spoon.
- When chilled, whisk the custard mix, then add a tablespoon of butter at a time, whisking after each addition. Keep whisking until you have a really stiff, pipe-able buttercream.
- Place the first cake fruit side up on a serving dish. Pipe swirls of the buttercream all around the edge and then in the centre, covering the top of the cake.
- Pour the mango pulp into the centre, allowing it to drip down the sides. Sprinkle it with the toasted coconut and serve the cake with Greek yoghurt.
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