Coconut Mango Cake

Don’t worry, yes, it’s still edible, albeit the unorthodox pre-plating presentation. So why the smashing? Why not. It’s an artistic choice. Some people  slice and plate. I prefer smash and scoop.

Coconut Mango Cake _ Smashed via Bakers Royale

It works because the taste is pretty fantastic.  And I didn’t have any objections to the messy plating. Although it’s hard to go wrong with a cake built on alternating layers of coconut sponge cake and mango curd.  Now that we’ve established the cake components are solid, here’s where the cake does go wrong: the assembly.

Coconut Mango Cake from Bakers Royale

See how the layers aren’t leveled and no matter how I turned the cake stand the divots are still easily spotted. Along with that I screwed up the layering. The cake was suppose to have alternating layers of coconut buttercream and curd, but as you can see its all curd. With all the screws up, I decided to show the “well effort-ed”, but not good-enough fully assembled cake whose boss with a little smashing. I know, I have issues (what a career-killing statement, but I never promised anything sensible or normal would come out of this space). In my defense—why be normal when I can be happy?

Coconut Mango Cake via Bakers Royale

 

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Coconut Mango Cake

Makes one 4-layer 8in. cake or 8-layer 6in. cake

Ingredients:

COCONUT SPONGE CAKE

  • 3 large egg whites (about 1/2 cup)
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 cup shredded coconut, sweetened
  • 1/2 cup almond flour
  • 1/2 cup plus two tablespoons cake flour
  • 1/2 cup confectioner sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

MANGO CURD (adapted from Bon Appetit)

  • 1 15-ounce ripe mango, peeled, pitted, cut into 1/2-inch pieces
  • 1/4 cup sugar
  • Pinch of salt
  • 4 large egg yolks

COCONUT BUTTERCREAM FROSTING

  • 5 large egg whites,
  • 1 1/2 cup granulated sugar
  • 4 sticks of butter
  • 1/4 teaspoon salt
  • 1/2 cup coconut cream

Directions:

PREPARATION:

Heat oven to 425 degrees F. Butter jelly roll pan, line bottom with parchment paper, smooth out any wrinkles and butter paper. Dust pan with cake flour, tap out excess.

TO MAKE COCONUT SPONGE CAKE

  1. Place egg whites in a stand mixer bowl fitted with a wire whisk and beat on low until eggs are foamy. Add in cream of tartar and sugar and beat on high until stiff peaks forms.
  2. Place coconut, almond flour, cake flour and confectioner sugar in a food processor bowl and process until well blended and coconut is finely ground; set aside.
  3. Place whole eggs, vanilla and salt in stand mixer bowl and beat on high until eggs triple in volume and forms a ribbon when whisk attachment is lifted. Turn off mixer and using a sturdy spatula fold in flour mixer until just combined.
  4. Slowly and gently fold flour mixture into egg white mixture until just combined. Pour batter into jelly roll pan, using an offset spatula to gently and evenly spread batter to edges of pan.
  5. Bake at 425 degrees F or until top is lightly golden. Remove from oven and transfer cake to a cooling rack to rest for 10 minutes. Loosen the edges of cake and cut out rounds with parchment paper attached. Once cut, gently peel away paper and place back on paper during assembly.

TO MAKE MANGO CURD

Click here for instructions.

TO MAKE COCONUT BUTTERCREAM

  1. Combine egg whites and sugar in a bowl placed over simmering water (bain marie style). Bring mixture to 160 degrees F while whisking constantly.
  2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture becomes foamy, then increase speed to high and beat until it cools and doubles in volume.
  3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and coconut cream mix to combine.

ASSEMBLY

  1. Set aside 1 cake layer for top of cake.
  2. Place a dab of frosting on a cake board. Place a cake layer down on dollop. Pipe frosting around perimeter of cake (this will create a wall to hold the mango curd in place).  Fill center with curd, using an offset spatula evenly spread curd to edge of piped wall. Place a second layer on top and place a dollop of frosting on top, then evenly spread to edge of cake.
  3. Repeat step 2 with remaining layers. Place final cake layer (set aside layer) on top and evenly spread frosting across it. Spread a crumb coat around entire side of cake and leave as is or finish cake with desired decorating effect.

A few notes:

  • For ease of making even cake layers, I baked the cake in a jelly roll pan and used scissor to cut the layers out afterwards.
  • Don't be like me and forget to alternate the layers with buttercream and curd.
  • Make sure you use coconut cream and not coconut milk, water or butter. Coconut cream is generally shelved in the liquor section of most grocery stores. The brand I like best is Coco Lopez.
  • The mango curd recipe is from Bon Appetit’s recipe. Tweaks: After reading the reviews,  I omitted the limes and dropped the sugar to keep the curd as mango-y as possible.
  • You may have more buttercream than you need.  Store excess buttercream in the freezer for up to a month and defrost at room temperature to use.
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49 Responses to “Coconut Mango Cake”

  1. #
    1
    sara — March 25, 2013 @ 8:22 pm

    Love this! That plating at the top is so fun. :) And the flavors sound super delicious!

    Reply

  2. #
    2
    Averie @ Averie Cooks — March 25, 2013 @ 9:07 pm

    Gorgeous cake! I love the serving plate that you used that’s the more decorative of the two. And I love all those layers! Coconut and mango is SUCH a perfect pairing…I love that combo in anything!

    Reply

  3. #
    3
    Shanna@ pineapple and coconut — March 25, 2013 @ 9:44 pm

    I like your idea of smash and scoop. And one of my favorite flavor combos in a cake too!

    Reply

  4. #
    4
    Alicia @ peachtopie.blogspot.com — March 25, 2013 @ 9:48 pm

    Wow! What a beautiful cake — I love the tropical combination. I am a huge fan of coconut.

    Reply

  5. #
    5
    ACakeStory — March 25, 2013 @ 10:00 pm

    Beautiful! Very editorial and sophisticated. Plus it looks delish!

    Reply

  6. #
    6
    Reem | Simply Reem — March 25, 2013 @ 10:04 pm

    Naomi…
    This is the most beautiful picture of the cake I have seen… EVER!
    Just gorgeous!
    Seriously I will be honest here… I love the flavor but I just cannot takeaway my eye from the shots to read the recipe…
    Beautiful!

    Reply

  7. #
    7
    Kankana — March 25, 2013 @ 10:24 pm

    I consider that as a glorious mess! Not everyone can do that. Love all your messy shots and the non messy one too. As for the cake, well, first I have to manage to do a two layer before I can even think of attempting this one.

    Reply

  8. #
    8
    Kiran @ KiranTarun.com — March 25, 2013 @ 10:47 pm

    Oh my gosh! Whatever problems you faced, I’m not sweating over it. The cake is gorgeous, that’s it :)

    ps: Last weekend, I failed on macarons and cake. Twice on each. Go figure ;)

    Reply

  9. #
    9
    Laura (Tutti Dolci) — March 25, 2013 @ 11:03 pm

    Officially dreaming of mango curd…I love this cake!

    Reply

  10. #
    10
    Sarah — March 26, 2013 @ 1:27 am

    Yo, could you go a little easier on yourself! You’re making the rest of us slobs (me) look bad! These are great photos – a little imperfection just makes it look even more devourable. …right? RIGHT?

    Reply

    • Naomi replied: — March 26th, 2013 @ 7:41 am

      Sarah-you are right! I’m very hyper-critical of myself, but I’ve learned to do so with a lot of humor. And I would never EVER impose that on anyone else, so we can “slob-on” together. :)

      Reply

  11. #
    11
    Tieghan — March 25, 2013 @ 6:19 pm

    What an awesome cake! You are way to hard on yourself!

    Reply

  12. #
    12
    Ela — March 25, 2013 @ 6:26 pm

    As long as it tastes good that’s all that matters. You make everything looks like an art.

    Reply

  13. #
    13
    April — March 25, 2013 @ 6:38 pm

    Lol, you should see my “mad hatter” carrot cake… Nothing could save it! So I drenched it with frosting and went with it. Hey, if it tastes good, why not have fun with it? I love the smash :)
    ~April

    Reply

    • Naomi replied: — March 26th, 2013 @ 7:48 am

      Exactly! Frosting makes almost everything taste better and having fun is always a good thing when plans go awry.

      Reply

  14. #
    14
    Luciana — March 25, 2013 @ 6:47 pm

    Gorgeous cake!

    Reply

  15. #
    15
    Robyn Stone | Add a Pinch — March 25, 2013 @ 6:58 pm

    so beautiful! I’m sure that tastes absolutely amazing! What a great mouth-watering combo of flavors!

    Reply

  16. #
    16
    Megan {Country Cleaver} — March 25, 2013 @ 8:02 pm

    Smash and scoop – sounds like as good of method as any to serve up this gorgeous cake!! I didn’t even notice the uneven layers, I was focused so hard on how to get this through my computer screen!

    Reply

  17. #
    17
    Alexis — March 25, 2013 @ 8:09 pm

    I’m new to the gluten-free world of cooking and baking, so forgive me if I’m mistaken … would this recipe be considered gluten free?

    It sounds delicious and I think your cake looked great!!!

    Reply

  18. #
    18
    Ashley — March 25, 2013 @ 8:48 pm

    This cake is INSANE. No, really. That last photo is absolutely breathtaking. And the section cut with the 2 different fillings??? I…die…

    Reply

  19. #
    19
    marla — March 26, 2013 @ 3:10 am

    YOU are just so fun!!! Beautiful cake :)

    Reply

  20. #
    20
    Kendari — March 26, 2013 @ 4:46 am

    You are way too funny! Your cake looks great smashed or not hehe.

    Reply

  21. #
    21
    Cookin Canuck — March 26, 2013 @ 4:56 am

    Smashed or upright, that cake looks perfect to me!

    Reply

  22. #
    22
    Anna @ Crunchy Creamy Sweet — March 26, 2013 @ 7:36 am

    Breathtaking pictures! I love you have the guts to smash the cake after all this hard work of layering. Stunning shots! Just stunning!

    Reply

    • Naomi replied: — March 26th, 2013 @ 7:16 pm

      Thank you, Anna! So kind and generous of you.

      Reply

  23. #
    23
    Katrina @ Warm Vanilla Sugar — March 26, 2013 @ 8:40 am

    This cake is gorgeous!!

    Reply

  24. #
    24
    Shaina — March 27, 2013 @ 5:56 am

    I’d eat it. Smashed and all.

    Reply

  25. #
    25
    Maria — March 27, 2013 @ 8:20 am

    I saw this on Instagram and you don’t know what you are talking about. You CAN decorate! Your work is stunning!

    Reply

  26. #
    26
    Kevin (Closet Cooking) — March 27, 2013 @ 8:22 am

    That cake looks amazing! I am really liking those nice thick layers of mango curd!

    Reply

  27. #
    27
    Heather Christo — March 27, 2013 @ 8:26 am

    This is just so beautiful. I would eat it smashed too…

    Reply

  28. #
    28
    Julie @ Table for Two — March 27, 2013 @ 8:37 am

    i love the composition of the photos!! smashed cake looks so good when you smash it hahaha ;) mango curd sounds AMAZING!!

    Reply

  29. #
    29
    Aimee @ Simple Bites — March 27, 2013 @ 12:31 pm

    I’ll eat anything coconut! Love the flowers for a touch of spring.

    Reply

  30. #
    30
    Marian (Sweetopia) — March 27, 2013 @ 3:46 pm

    Absolutely gorgeous! And the flavours – brilliant!

    Reply

  31. #
    31
    Brandon @ Kitchen Konfidence — March 27, 2013 @ 3:50 pm

    Haha, I have no patience for cake assembly and decoration. I definitely admire your skills ;)

    Reply

  32. #
    32
    Sommer@ASpicyPerspective — March 28, 2013 @ 5:15 am

    Haha Naomi, the first photo is a stunner, but I couldn’t help saying “Oh no!” :)

    Reply

  33. #
    33
    Regina @ SpecialtyCakeCreations — March 28, 2013 @ 11:16 am

    Mango and coconut just scream of a tropical vacation. Love this cake through and through!

    Reply

  34. #
    34
    Brian @ A Thought For Food — March 28, 2013 @ 1:49 pm

    Damn girl! You sure have made one gorgeous cake… smashed or not, it looks absolutely delicious!

    Reply

  35. #
    35
    Rosie @ Sweetapolita — March 28, 2013 @ 4:25 pm

    Whoa! Naomi, stunning all around. Such a unique cake and images, however notably Bakers Royale — I adore your style!

    Reply

    • Naomi replied: — March 29th, 2013 @ 6:54 pm

      Rosie- You are my cake hero!! Thank you for the kind compliment, friend! :)

      Reply

  36. #
    36
    Carrie — March 28, 2013 @ 5:55 pm

    WOW I love your style. Anything with mango is amazing in my book– smashed or not!

    Reply

  37. #
    37
    Julianne @ Beyond Frosting — March 29, 2013 @ 5:19 pm

    Your cake is so beautiful! I love the rustic look with the layers showing. Your photography is so inspiring and I am digging the smashed food photos!

    Reply

  38. #
    38
    Bernadette @ Now Stir It Up — March 31, 2013 @ 2:48 pm

    This sounds delicious and looks gorgeous!

    Reply

  39. #
    39
    Amanda @ Once Upon a Recipe — April 2, 2013 @ 9:43 am

    Gorgeous and delicious too, no doubt. You’re so damn talented, Naomi!

    Reply

  40. #
    40
    Nisha — April 15, 2013 @ 11:12 pm

    I would not dare slice it any less than perfect after all that effort, let alone smash it. Not even in my dreams.
    For that, kudos. You have a lot of tolerance, and lot of talent. :)

    Reply

  41. #
    41
    Sweetsugarbelle — April 18, 2013 @ 10:55 am

    A laugh, a beautiful cake, and MANGO CURD?! You rock!

    Reply

  42. #
    42
    Vicki Bensinger — April 20, 2013 @ 8:55 pm

    I think this cake looks amazing. Who cares if its slightly off, in fact, you’re the only one that can tell. I can’t believe after all that hard work that you smashed it. Although I’m sure even smashed it tasted great!

    Reply

  43. #
    43
    aguieira.es — April 24, 2013 @ 12:36 pm

    Have you ever considered writing an ebook or guest authoring on other

    blogs? I have a blog based on the same information you

    discuss and would love to have you share some stories/information.
    I know my audience would appreciate your work.
    If you are even remotely interested, feel free to

    shoot me an e mail.

    Reply

  44. #
    44
    smpc cantabria — April 25, 2013 @ 3:39 pm

    Hey! Someone in my Myspace group shared this site with us so
    I

    came to check it out. I’m definitely enjoying the information. I’m

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    style and design.

    Reply

  45. #
    45
    Jaime {sophistimom} — April 29, 2013 @ 4:20 pm

    Just glorious, Naomi.

    Reply

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