mango cake

How To Make mango cake

• 1

  CAKE... Preheat oven to 350ºF and line two 9-inch round cake pans with greased parchment paper rounds (DO NOT grease the sides); set aside.
• 2

  Transfer the yolks into the bowl of a stand mixer; set the whites aside.
• 3

  In a small bowl, combine 1/2 cup granulated sugar and coconut flakes; mix well.
• 4

  Add to yolks and, using the whisk attachment, process on medium speed at first and slowly increase to medium-high. Mix until the yolks become fluffy and thick, their color turns into a light yellow, and when lifting the whisk from the bowl, the batter falls back in a ribbon, about 8 minutes.
• 5

  Add 2 Tbsp milk and coconut extract. Process on medium speed until just combined.
• 6

  Spoon the yolk mixture into a large bowl and set aside for now.
• 7

  Clean the bowl and whisk attachment very well before adding egg whites and cream of tartar. Process on medium-high speed for 5 minutes or until soft peaks form.
• 8

  Gradually add the remaining 1/2 cup of sugar and blend well before adding more.
• 9

  When sugar is all mixed in, continue to process until stiff peaks form; set aside.
• 10

  Working in batches, add sifted self-rising flour to a sifter. Sift it again into the yolk mixture (sifting twice will give a lighter and fluffier texture to the cake), stirring well between each addition. If the batter gets too thick, add a little bit of milk, maybe 1/2 Tbsp at the most, enough to finish mixing the batter properly.
• 11

  Working in batches, add egg white mixture to the batter and gently fold until well incorporated before adding more (DO NOT OVERMIX).
• 12

  Evenly divide the batter between the prepared cake pans and smooth out the tops using an angled spatula or the back of a spoon.
• 13

  Transfer to the preheated oven and bake for 27 to 30 minutes or until a cake tester inserted in the center comes out clean.
• 14

  Carefully remove the pans from the heat and place them on a wire rack; partially cool them for 20 minutes.
• 15

  Flip the cake pans onto the wire rack and let them cool, upside down, for another 20 minutes.
• 16

  Run a butter knife or an angled spatula around to loosen the cakes from the pans, discard the parchment rounds, and let them cool completely for 1 hour, sitting upside down on the wire rack.
• 17

  Meanwhile, make the Cream Cheese Frosting… In the bowl of a stand mixer, add cream cheese and butter. Using the paddle attachment, process on low speed at first until mixed, then increase to high and process until the mixture is fluffy, about 5 minutes, cleaning the sides and the bottom of the bowl.
• 18

  Add pure coconut extract and fine salt. Process again for about 30 seconds.
• 19

  Reduce the speed to low and gradually add confectioners’ sugar. Mix until nicely blended before adding more.
• 20

  When sugar is all in, increase the speed to high and process for 2 minutes or until fluffy.
• 21

  ASSEMBLING... Spoon about ½ cup or enough of the frosting on one cake (level it out using a serrated knife if needed) and spread it out all the way to the edges.
• 
  22

  Add half of the mango cubes in a single layer before placing the other cake on top, pressing down gently.
• 23

  Spread the remaining frosting, covering the cake entirely, keeping some to make rosettes.
• 24

  Using a 1M or any other large star piping tips, make rosettes around the edges of the cake.
• 25

  Spoon the remaining mango cubes in the center and sprinkle on the toasted sweetened coconut flakes over the mangoes only.
• 26

  To view this incredibly delicious cake on YouTube, click on this link ➡ https://youtu.be/BUJMXweJaoQ
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