A sweet coconut cake base combined with a smooth tart mango curd will have you dreaming about the tropics and trying to do the hula!
Spending part of my childhood and teen years in Hawaii, I really grew to love the tropical flavors such as mango and passion fruit. They are so exotic, fresh, and delicious. The slightly tart flavors pair beautiful with buttery sweet baked goods just as well as they do with savory dishes such as chicken or pork.
My husband always jokes with me that I have a slight obsession with fruit curd. Whenever there is a sale on fruit, I always buy extra to make a curd with it. I’ve made Meyer Lemon, Pineapple, Blackberry, and even Guava curd!
When my friend asked me to make a cake, this combination was a no brainer. She absolutely loves mango and will buy multiple cases at a time when they are on sale, and coconut cake just goes well with everything!
Mango curd is one of my favorite curds to make. The fruit is naturally smooth and tart, making the curd a delightfully delicious spread. I had leftover curd from the cake and used the curd in my morning oatmeal, spread on toast, and even put a dollop on my ice cream! But, I must say my favorite way to eat it was with this coconut cake.
If you are looking to make a gourmet cake, this is it! Enjoy!