One of our favorite Thai restaurants in Wilmington has the most incredible Coconut Cake that, if we have any room left after our many appetizers and entrees, we usually share… with multiple forks. Our second most favorite Thai dessert is Mango Sticky Rice. Rob usually orders this, but then the rest of us ‘help’ him out…whether he wants our help or not.
The combination of mango + coconut is one of those ‘kismet’ pairings that are just meant to be. It’s right up there with chocolate chip cookies paired with milk and dark chocolate paired with fruit. So, as I am wont to do, I started noodling on this delectable combination and came up with this oh so yummy Coconut Cake with Mango Filling.
Rob’s birthday this month was the perfect opportunity to unveil my new recipe. Since I’m not one to recreate the wheel, I used Martha Stewart’s Coconut Cake recipe and slightly altered her 7-minute frosting recipe. I also whipped up a mango filling to alternate with the frosting, giving the coconut cake a perfect tang to balance the sweet coconut and frosting.
I received a Frieling Zenker Cake Slicing Kit in exchange for my reviews of the product in this post, however all opinions are my own.
Martha uses 2 9″ cake pans, making a 2 layer coconut cake with frosting between the 2 layers. However, I used 1 10″ spring form and cut 5 layers with the Zenker Cake Slicing Kit so that I’d have more layers for all the filling goodness I had in mind.
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In general, I really try not to have a single-use kitchen gadget for every perceived kitchen need (you know you have them…and so do I …can you say ‘Mango Peeler, Slicer and Pit Removing Tool’?), but if you’re after several thin layers of cake, I can’t imagine a better way to do it.
Cutting the thin layers was so easy with this device, as you merely slice through the guides. It comes with a long, serrated knife, which is very sharp and makes cutting through the layers so easy.
I started cutting from the top and put each layer on a piece of parchment paper.
The Mango Filling was everything I had hoped it would be…tangy and thick. I didn’t add any sugar and did use Clear Jel to get a nice thick filling If you aren’t familiar with Clear Jel (Gel), try it…you’ll like it. It’s modified corn starch that is primarily used when canning pie fillings and by bakeries for those crystal clear, luscious fillings in side turnovers and the like. Some of the benefits of Clear Jel is that it doesn’t break down when canned or refrigerated, it is virtually tasteless and incorporates better with little clumping.
Full disclosure, I am an Amazon Affiliate. If you order this product, I will receive a very small commission on the sale; however, the cost to you does not change. For my full disclosure policy, see here.
The one caveat to using Clear Jel is that you should mix it with a little sugar when adding to your fruit to prevent any clumping. However, since I wanted to stay away from any sugar in this filling, I blended my fresh mango and the Clear Jel in my Vita Mix and avoided the dreaded clumping that way. Clear Jel is not available everywhere, I ordered mine on Amazon. But it is very economical and little goes a long way.
You probably know this, but if you don’t, tuck paper in under your cake before you start frosting it. When you’re done, remove the paper and your cake plate will not have frosting blobs all over it.
The slider that comes with the kit not only makes it easy to remove the layers after they are cut, but also to put them back on when reconstructing your coconut cake.
If you’re looking for a luscious, but not too heavy, dessert for your next big event…then this coconut cake is it. I made the cake and mango filling the day before; and then sliced the cake, made the frosting and reconstructed the cake the next day.
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