mango coconut cake

1
nimisha pulleri

By
@minibites

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

Rating:
★★★★★ 1 vote
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

Step-By-Step

1PREHEAT 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.
2ADD THE MANGO PUREE AND JUST MIX TILL INCORPORATED. ADD THE COCONUT AND FOLD IN WITH SPATULA.
SIFT IN THE FLOUR AND FOLD IN.
3DIVIDE 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.
4TO 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 mango coconut cake

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