mango coconut cake

Name: mango coconut cake
Prep time: 30 min
Cook time: 30 min
Yield: 8
Cuisine: Indian
Ingredients: 1 1/4 stick(s) butter, unsalted (at room temp); 3 tablespoon(s) creamed coconut(at room temp); 1 cup(s) superfine sugar; 3 large eggs; 1 cup(s) self rising flour; 1 1/2 cup(s) coconut, shredded; 1/3 cup(s) mango puree; ## FOR THE FROSTING; 1 cup(s) whipped cream, sweetened; 3 tablespoon(s) mango puree; - a few chocolate chips

(1 RATING)

104 Pinches 1 Photo

nimisha pulleri

bangalore

Updated on Jun 6, 2012

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

Rate

prep time 30 Min

cook time 30 Min

method Bake

yield 8 serving(s)

Ingredients

1 1/4 sticks butter, unsalted (at room temp)
3 tablespoons creamed coconut(at room temp)
1 cup superfine sugar
3 large eggs
1 cup self rising flour
1 1/2 cups coconut, shredded
1/3 cup mango puree
FOR THE FROSTING
1 cup whipped cream, sweetened
3 tablespoons mango puree
- a few chocolate chips

How To Make mango coconut cake

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.

Step 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.
Step 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.
Step 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.
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