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. Some of these links may be affiliate links and I may earn a small commission off of the sale of these products, but the price you are charged is not affected. You can see my full disclosure policy here.
Martha uses 2 9″ cake pans, making a 2 layer coconut cake with frosting between the 2 layers. However, I used 1 10″ springform 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.
Moist Coconut Cake with Tangy Mango Filling and Divine Coconut Rum Frosting
Add mango to your blender or food processor
If using clear jel, sprinkle it over the mango and process
Once mango is pureed, place in a saucepan over low-medium heat.
If using cornstarch, dissolve in water and whisk into mango once the mango is heated.
Regardless of whether you used cornstarch or clear jel, continue to whisk your mango until it is thick and to prevent sticking/burning.
Once thick, add the lime juice and remove from the heat.
Let cool completely.
Cook over medium heat, stirring frequently until the thermometer registers 160' on an instant-read thermometer...about 2 minutes.
Attach the bowl to the mixer fitted with the whisk attachment.
Beat the mixture on high speed until glossy and voluminous (about 5 minutes).
Beat in the rum and coconut.
Adapted from Martha Stewart
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 inside 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.
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.
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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