COCONUT CAKE WITH MANGO CURD FILLING

This coconut cake tastes like the tropics in a bite! The sponge is filled with texture-rich coconut flakes and creamy coconut milk, while the filling is a tart and juicy mango curd.

INGREDIENTS

– Cake flour – All-purpose flour – Baking powder – Salt – Unsweetened coconut milk – Vanilla extract – Sweetened shredded coconut – Butter – White sugar – Eggs – Egg whites

Some of the best things in life are worth working for, and this cake is definitely one of those things. I promise it's worth the effort!

01.

MAKE THE MANGO FILLING: Add the mango, sugar, lime juice, and salt to a food processor or blender and blend until smooth.

02.

Next, add the mixture to a saucepan over low heat. Cook the mixture while frequently whisking until it thickens.

03.

Once your curd reaches 170 degrees F, remove it from the heat and whisk in the butter one piece at a time until melted. Pour the curd into a glass bowl or jar.

04.

MAKE THE COCONUT LAYER CAKE: Preheat your oven to 325 degrees F. In a sifter, combine the dry ingredients. Combine cream butter on medium speed until light and fluffy.

05.

Gradually add sugar, beating until well blended. Alternate the flour mixture and coconut mixture, incorporating them into the creamed butter in 3 batches, until a batter is formed.

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