The rains and a little case of the travel bug has got me wishing for a weekend laying on the beach with a drink served in a coconut, a guilty romance novel and no network! But since I am far, far away from such a weekend happening anytime soon, I settled on baking a cake – the answer to most miseries.
Inspired by the pina colada, I replaced the usual suspect, pineapple, with mangoes, added a dash of coconut milk along with desiccated coconut shreds. The mango puree adds a lovely marigold hue, and this cake is incredibly sponge-y. The hints of coconut are perfect reminiscent of the beach and an ideal way to use up leftover ras from the season. I garnished with toasted coconut slices and fresh mango slices.
So, if you are need of the beach, this is as close to the solution.
Optional: a few drops of coconut extract
Photo Credits: The Kitchen Trail by Krishna Lalbhai