Indulge your senses in the tropical paradise of our Coconut Mango Layered Sponge Cake! This decadent dessert layers fluffy, moist coconut sponge cake with creamy coconut cream and the sweet tang of fresh mango. The contrasting textures—the light and airy cake against the rich, smooth fillings—create a symphony of flavors that will tantalize your taste buds. Imagine sinking your fork into layers of pure bliss, each bite a delightful escape to a sun-drenched beach. This isn't just a cake; it's an experience.
The combination of fragrant coconut and juicy mango is a match made in dessert heaven. We've perfected this recipe to ensure each layer is perfectly balanced, resulting in a cake that's both visually stunning and incredibly delicious. Ready to create this masterpiece in your own kitchen? Let's dive into the step-by-step instructions to guide you through the process of making this unforgettable Coconut Mango Layered Sponge Cake.
Tools Needed
- Mixing bowls
- Whisk
- Parchment-lined baking pans
Ingredients
- Eggs
- Melted Butter
- Vanilla Extract
- Coconut Extract
- Baking Powder
- Flour: half
- Mangoes
- Cream Cheese
- Sugar
- Whipping Cream
Step-by-Step Instructions
Step 1. Prepare the Cake Batter and Bake
- Beat egg whites (or whole eggs as shown in the video).
- Combine melted butter, vanilla extract, coconut extract, baking powder, and half the flour. Whisk.
- Pour batter into parchment-lined pans.
- Bake according to the recipe's temperature and time (provided in the video description).
Step 2. Make the Cream Cheese Frosting
- beat cream cheese, sugar, and vanilla extract until smooth.
- Whip whipping cream to stiff peaks.
- Combine whipped cream with the cream cheese mixture.
Step 3. Assemble the Cake Layers
- Once the cakes are cooled, frost one layer with the cream cheese frosting.
- Layer with sliced mangoes.
Step 4. Frost and Decorate
- Top with the second cake layer and remaining frosting and mangoes.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Consider cutting mangoes into smaller pieces for easier eating.
- Using fresh, cold cream will result in a lighter, tastier frosting. Store leftover frosting in the fridge.
Nutrition
- N/A
FAQs
1. Can I use canned mango instead of fresh mango?
Yes, but fresh mango will provide a superior flavor and texture. If using canned, ensure it's well-drained to prevent the cake from becoming soggy.
2. How far in advance can I make the cake?
The cake is best served fresh, but you can bake the sponge layers a day ahead. Assemble the cake and refrigerate it for up to 6 hours before serving.
3. What kind of coconut milk should I use for the filling?
Use full-fat coconut milk from a can, ensuring it's well-shaken before using. This provides the richness and creaminess needed for the filling.
This Thai Coconut Mango Layered Sponge Cake is a testament to the beautiful fusion of tropical flavors and delicate baking techniques. With each bite, you'll experience a delightful harmony of textures and tastes that will leave you wanting more. Impress your friends and family with this show-stopping dessert, and enjoy the sweet reward of your baking efforts!