Tropical mango coconut layer cake

Tropical mango coconut layer cake

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup coconut milk
• 3 large eggs
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh mango puree

For the Coconut Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1 cup shredded coconut

For the Mango Filling:

• 1 cup fresh mango puree
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. Gradually add the coconut milk and mango puree to the butter mixture, mixing until combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
6. For the mango filling, combine the mango puree, granulated sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat and let cool.
7. To prepare the coconut frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar and coconut milk, mixing until smooth. Stir in the vanilla extract and shredded coconut.
8. Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of mango filling over the top, followed by a layer of coconut frosting. Repeat with the second layer. Top with the third layer and frost the entire cake with the remaining coconut frosting.
9. Garnish the top of the cake with additional shredded coconut and fresh mango slices if desired.

Preparation time: 30 minutes
Baking time: 30 minutes
Cooling time: 30 minutes
Total time: 1 hour 30 minutes
Servings: 12 slices
Calories: Approx. 350 kcal per slice