mango coconut cake

nimisha pulleri

By
@minibites

ONE OF MY PERSONAL FAV. THE COCONUT GIVES THE CAKE A WONDERFUL TEXTURE.


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Comments:

Serves:

8

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 1/4 stick
butter, unsalted (at room temp)
3 Tbsp
creamed coconut(at room temp)
1 c
superfine sugar
3 large
eggs
1 c
self rising flour
1 1/2 c
coconut, shredded
1/3 c
mango puree

FOR THE FROSTING

1 c
whipped cream, sweetened
3 Tbsp
mango puree
a few chocolate chips

Directions Step-By-Step

1
PREHEAT THE OVEN TO 350*F OR 180*C.
GREASE 2 8 INCH ROUND CAKE PANS.
BEAT TOGETHER THE BUTTER,SUGAR,CREAMED COCONUT UNTIL PALE AND CREAMY.BEAT IN THE EGGS ONE AT A TIME.
2
ADD THE MANGO PUREE AND JUST MIX TILL INCORPORATED. ADD THE COCONUT AND FOLD IN WITH SPATULA.
SIFT IN THE FLOUR AND FOLD IN.
3
DIVIDE INTO 2 EQUAL PARTS AND TRANSFER BATTER TO THE PREPARED PANS.BAKE FOR 20-30 MINS OR TILL A SKEWER COMES OUT CLEAN.
TURN THE CAKES ONTO A WIRE RACK AND LET COOL COMPLETELY.
4
TO DECORATE, MIX IN THE MANGO PUREE WITH THE WHIPPED CREAM AND SPREAD EVENLY ON THE TOP AND SIDES OF THE CAKE.
SPRINKLE SOME CHOCO CHIPS.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Indian
Hashtags: #coconut, #Mango