LAB X KITCHEN THERAPY X THE KITCHEN TRAIL
‘Tis almost the holiday season, and while most of us in this industry are severely overworked but also learning so much, taking notes for the next year and generally looking to broaden horizons. This week is the last strenuous stretch before I take off on a quick break, and this recipe is the perfect anticipatory bake for the season:
The Mango Coconut Cake will remind you of tropical lands, the sea and a pina colada! Devised for the first Afternoon Tea menu at Le Artisan Boulangerie, when mangoes were abundant in season, this slice was my attempt to bring the beach to the mind while slogging away at work! Every Gujarati household stores tubs of mango ras for the months after, used carefully and defrosted only for special occasions. For me, I believe every day is special, so no use in freezing anything! This is the best way to use up the luscious mangoes in this cake, and the elderly generation will adore you for this one!
Photography & Styling: The Kitchen Trail
- 1 1/2 cups flour
- 1 tsp baking powder
- 3/4 cup mango puree
- 2/3 cup castor sugar
- 2 tbsp coconut milk
- 2 eggs
- 2 tsp vanilla extract
- 15g coconut shreds
- 100g icing sugar
- 50g mango puree
- 40ml coconut milk
- 40ml whipped cream
- 25g desiccated coconut
- 1/2 tsp vanilla extract
- desiccated coconut shreds
- Preheat the oven to 200C and grease and line a medium cake tin.
- Beat the butter and sugar and then add the egg, vanilla extract and coconut milk.
- Combine in the mango puree.
- Fold in the dry ingredients and pour into the cake tin
- Bake for 25 minutes.
- Cool and slice into two or three layers (1.5 cm thickness)
- Whisk the icing sugar with mango puree, coconut milk and vanilla
- Add more coconut milk if required for a liquid smoother consistency
- Spread the filling between each layer (4 or 5 layers)
- On top sprinkle desiccated coconut and garnish