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Coconut Cake with Mango Curd Filling

A luscious layered coconut cake filled with tangy mango curd and topped with coconut cream cheese frosting, perfect for special occasions.
Print Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Fusion
Calories: 520
Ingredients Method Notes

Ingredients
  

Mango Curd
  • 1 large mango (peeled, pitted, cut into 1/2-inch pieces)
  • 1/3 cup granulated sugar
  • 3 tablespoons fresh lime juice
  • Pinch salt
  • 4 large egg yolks
  • 1/4 cup unsalted butter (cut into small pieces)
Coconut Cake Layers
  • 2 cups cake flour
  • 2 cups all-purpose flour
  • 1.5 tablespoons baking powder
  • 1 teaspoon salt
  • 2.5 cups unsweetened coconut milk
  • 1.5 tablespoons vanilla extract
  • 1 cup sweetened shredded coconut
  • 8 oz unsalted butter (room temperature)
  • 1.5 cups granulated white sugar
  • 2 eggs extra-large
  • 1 cup egg whites (about 7 to 8 eggs)
  • 0.5 teaspoon cream of tartar
Coconut Cream Cheese Frosting
  • 8 oz unsalted butter (softened)
  • 8 oz cream cheese (softened)
  • 4 cups powdered sugar
  • 1 tbsp milk
  • 1 tsp coconut extract
  • 2 cups toasted coconut (for garnish)

Method
 

  1. Puree mango, sugar, lime juice, and salt; add yolks and cook until thickened, then whisk in butter and refrigerate overnight.
  2. Preheat oven to 350°F, prepare pans, and sift dry ingredients.
  3. Combine coconut milk and vanilla, then alternate adding dry and wet ingredients to batter. Beat egg whites with cream of tartar and sugar until stiff peaks form, then fold into batter.
  4. Divide batter into pans, bake for 30-35 minutes, cool, and invert onto racks.
  5. Cream butter and cream cheese, gradually add powdered sugar and coconut extract to make frosting. Assemble cake with mango curd and frosting, then chill and garnish with toasted coconut.

Notes

Ensure the mango curd is well chilled before assembling for best flavor and texture.