How to Make Coconut Cake with Mango Curd Filling in 5 Easy Steps

Are you ready to embark on a tropical adventure right in your kitchen? I can hardly contain my excitement as I share with you my favorite recipe for Coconut Cake with Mango Curd Filling! This delightful dessert is not only a feast for the eyes but also a burst of flavor that will transport you to a sunny beach with every bite. Perfect for celebrations or just a sweet treat after a long day, this cake is sure to impress your family and friends. And let’s be honest, who doesn’t love a good cake? Plus, if you’re looking for easy pasta recipes to pair with your dessert, I’ve got you covered! Let’s dive into this delicious recipe!

Why You’ll Love This Recipe

• It’s a stunning centerpiece for any gathering.
• The combination of coconut and mango is simply irresistible.
• It’s moist, flavorful, and oh-so-satisfying!
• Perfect for those who love tropical flavors.
• Easy to follow steps make it accessible for bakers of all levels.

Ingredients

To create this Coconut Cake with Mango Curd Filling, you’ll need a few key ingredients that come together to create a symphony of flavors. Here’s what you’ll need:

• Mango Curd:
  • 1 large mango (peeled, pitted, cut into 1/2-inch pieces)
  • 1/3 cup granulated 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 tablespoon baking powder
  • 1 teaspoon salt
  • 2½ cups unsweetened coconut milk
  • 1½ tablespoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 8 oz unsalted butter (room temperature)
  • 1½ cups granulated white sugar
  • 2 eggs (extra-large)
  • 1 cup egg whites (about 7 to 8 extra-large eggs)
  • ½ teaspoon cream of tartar
  • 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
  • 2 cups toasted coconut (for garnish)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get to the fun part—making this delicious cake! Follow these simple steps:

1. To make the curd, puree the mango, sugar, lime juice, and salt in a processor or blender until smooth.
2. Add the egg yolks and puree for another 15 seconds.
3. 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.
4. Whisk in the butter, one piece at a time, until fully incorporated.
5. Remove from heat, carefully transfer to a glass bowl or jar, cover, and refrigerate overnight.

For the Coconut Cake Layers:

1. Preheat your oven to 350°F.
2. Butter three 8-inch pans or two 9-inch round cake pans. Line with round parchment paper; butter the parchment, dust lightly with flour, and shake off the excess.
3. Sift together the cake flour, all-purpose flour, baking powder, and salt in a bowl.
4. In a separate bowl, combine the unsweetened coconut milk and vanilla; whisk to blend, then add the coconut and stir to combine.
5. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 1½ cups sugar for 3 minutes, or until light and fluffy.
6. Add the eggs, one at a time, mixing until incorporated; transfer the batter to a large bowl.
7. Alternately add the flour mixture and coconut mixture to the batter in 3 batches, mixing until blended.
8. In the bowl of a stand mixer fitted with a wire whip, beat the egg whites with cream of tartar and 1½ cups sugar to form medium stiff peaks; gently fold into the batter using a balloon whisk until incorporated.
9. Spread the batter evenly in the prepared pans; tap the pans on the counter to eliminate air bubbles.
10. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool on cooling racks for 5 minutes. Run a knife around the outer edges of the pans and invert the cakes onto racks.

To make the Coconut Cream Cheese Frosting:

1. Cream the cream cheese and butter together until fluffy.
2. Turn the mixer to low and beat in the powdered sugar, then add the coconut extract.
3. Beat on high for 5 minutes until light and fluffy.

To assemble the cake:

1. Place a cooled cake layer on a cake plate.
2. Pipe a thick ring of frosting along the edge of the cake, then fill with about 1/2 cup of mango curd.
3. Top with the next layer and repeat. Once the middle layers have curd, place the cake in the fridge for 1 hour.
4. Once set, frost the outside of the cake and garnish with toasted coconut shavings.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your Coconut Cake with Mango Curd Filling turns out perfectly:

• Make sure your ingredients are at room temperature for the best results.
• Don’t rush the curd-making process; patience is key to achieving the right consistency.
• Feel free to experiment with different types of coconut for added texture.
• For a fun twist, try adding a splash of rum to the frosting for an adult version!

How to Serve

This cake is perfect for any occasion! Serve it at birthday parties, bridal showers, or just as a sweet treat for your family. Pair it with a refreshing drink or even a scoop of vanilla ice cream for an extra indulgence. If you’re looking for weeknight dinner ideas, why not whip up some creamy garlic pasta to complement this tropical dessert? It’s a match made in heaven!

Make Ahead and Storage

You can make the mango curd a day in advance, which makes this recipe even easier! Store it in an airtight container in the refrigerator. The cake layers can also be baked ahead of time and stored in the fridge for up to 3 days. Just make sure to wrap them well to keep them fresh. This Coconut Decorated Cake is sure to be a hit, and you’ll love how easy it is to prepare!

So, what are you waiting for? Grab your ingredients and let’s get baking! I can’t wait for you to taste this delightful Coconut Cake with Mango Curd Filling. It’s a tropical escape you can enjoy right at home!