Coconut Cake with Mango Curd Filling

Coconut Cake with Mango Curd Filling

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!

Coconut Cake with Mango Curd Filling

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.

Coconut Cake with Mango Curd Filling

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!

Coconut Cake with Mango Curd Filling

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!

Coconut Cake with Mango Curd Filling

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.

Coconut Cake with Mango Curd Filling

If you are looking to make a gourmet cake, this is it! Enjoy!

Coconut Cake with Mango Curd Filling

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!

  • Mango Curd-
  • 1 15-ounce ripe mango, peeled, pitted, cut into 1/2-inch pieces
  • 1/3 cup sugar
  • 3 tablespoons fresh lime juice
  • Pinch of salt
  • 4 large egg yolks
  • 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
  • Coconut Cake Layers-
  • 2 cups cake flour
  • 2 cups all-purpose flour
  • 1½ tbsp. baking powder
  • 1 tsp. salt
  • 2½ cups unsweetened coconut milk
  • 1½ tbsp. vanilla extract
  • 1 cup sweetened shredded coconut
  • 8 oz. butter, unsalted and at room temperature
  • 1½ cups granulated white sugar
  • 2 eggs, extra-large
  • 1 cup egg whites (about 7 to 8 extra-large eggs)
  • ½ tsp. cream of tarter
  • 1½ cups granulated white sugar
  • Coconut Cream Cheese Frosting-
  • 8 ounces unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 1 tbsp milk
  • 1 teaspoon coconut extract
  • Toasted Shaved Coconut for garnish

To make the curd, puree mango, sugar, lime juice and salt in processor or blender.

Add yolks; puree 15 seconds longer.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.

The curd will thicken at about 170 degrees F, or just below simmer.

Whisk in butter 1 piece at a time.

Remove from heat, carefully transfer to a glass bowl or jar and cover and refrigerate overnight.

For the Coconut Cake Layers-

Preheat oven to 325°F.

Butter two 8-inch pans or three 9-inch round cake pans. Line with round parchment paper; butter parchment, dust lightly with flour and shake off excess.

Sift together cake flour, all-purpose flour, baking powder and salt.

In a separate bowl, combine unsweetened coconut milk and vanilla; whisk to blend, add coconut and stir to blend.

In a bowl of a stand mixer fitted with a paddle attachment, beat butter and 1½ cups sugar for 3 minutes, or until light and fluffy.

Add eggs, one at a time, and mix until incorporated; transfer batter to a large bowl.

Alternately add flour mixture and coconut mixture to batter in 3 batches, until blended.

In the bowl of a stand mixer fitted with a wire whip, beat egg whites with cream of tartar and 1½ cups sugar to form medium stiff peaks; add to batter, stirring slowly with a balloon whisk until incorporated.

Spread batter evenly in pans; tap pans on counter to eliminate air bubbles.

Bake for 35 minutes, or until a toothpick inserted in center comes out clean; cool on cooling racks for 5 minutes. Run a knife around outer edges of pans and invert cakes onto racks.

To make the Coconut Cream Cheese Frosting, cream cream cheese and butter together until fluffy.

Turn mixer to low and beat in powdered sugar, add coconut extract.

Beat on high for 5 minutes.

To assemble the cake, place cooled cake layer on cake plate.

Pipe a thick ring of frosting along the edge of the cake, then fill with about 1/2 cup of mango curd.

Top with next layer and repeat. Once middle layers have curd, place cake in fridge for 1 hour.

Once set, frost the outside of the cake and garnish with toasted coconut shavings.

Coconut Cake with Mango Curd Filling

 

 

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10 Responses to Coconut Cake with Mango Curd Filling

  1. Poonam April 12, 2017 at 10:50 am #

    I cannot wait to try this!! I love coconut and mango together. Such a pretty cake

  2. Jolina April 12, 2017 at 11:35 am #

    I am all over this flavour combination! I grew up in the tropics too surrounded by gorgeous coconuts and mangoes. And your cake is stunning. Perfect for spring and Easter!

  3. Kate April 12, 2017 at 2:40 pm #

    Oh my gosh, this looks so good. The perfect recipe for Easter time! Yum!

  4. Audrey Knizek April 12, 2017 at 4:54 pm #

    My mouth was watering just looking at your gorgeous pictures! I’m definitely pinning this to save for the right occasion 🙂

  5. islanderbookworm April 12, 2017 at 7:31 pm #

    That’s beautiful! I love mango – this would be so tasty in a cake.

  6. Rachel R Ritlop April 13, 2017 at 5:53 am #

    Oh I can’t wait to try this! It looks so pretty and sounds delish!

  7. Kaitlynn April 13, 2017 at 6:45 am #

    This looks SO good! I love the originality of this recipe! Great summer flavors. Maybe I’ll make this for Easter this weekend 🙂

  8. Cait Weingartner April 14, 2017 at 1:59 am #

    This cake looks heavenly! The mango and coconut combination sounds incredible. I’m thinking this cake would make a wonderful Easter dessert treat for guests and family alike.

  9. Kimberly @ Berly's Kitchen April 15, 2017 at 8:26 am #

    This is such a pretty cake! The mango curd adds a beautiful pop of color. The flavors sound amazing. Love the coconut and mango combination. 🙂

  10. Jeni April 19, 2017 at 1:30 pm #

    This cake! So gorgeous. And I love coconut. My husband is a big fan of citrus curd, but I’ve never made it with mango. MUST TRY!

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