Mango Coconut Layer Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Coconut Cake:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml coconut milk (full-fat)</li><li class="ingredients-single-item">100g desiccated coconut</li><li class="ingredients-single-item">For the Mango Filling:</li><li class="ingredients-single-item">3 ripe mangoes (about 600g flesh)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">For the Coconut Frosting:</li><li class="ingredients-single-item">300g unsalted butter, softened</li><li class="ingredients-single-item">600g powdered sugar, sifted</li><li class="ingredients-single-item">4 tbsp coconut cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For Decoration:</li><li class="ingredients-single-item">100g toasted coconut flakes</li><li class="ingredients-single-item">1 fresh mango, sliced (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">3 x 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li><li class="equipment-single-item">Serrated knife or cake leveler</li><li class="equipment-single-item">Food processor or blender (for mango puree)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Grease three 20cm round cake pans and line the bottoms with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming process creates tiny air pockets that help give your cake a tender, light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl periodically to ensure even mixing. Mix in the vanilla extract. The mixture might look slightly curdled at this point—that's normal.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the flour mixture to the butter mixture in three parts, alternating with the coconut milk (beginning and ending with flour). Mix on low speed just until combined after each addition. Overmixing will develop the gluten and result in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in the desiccated coconut with a rubber spatula. Divide the batter evenly among the prepared pans, smoothing the tops with an offset spatula. Gently tap the pans on the counter to remove any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake for 25-30 minutes, or until a toothpick inserted into the centers comes out clean. The tops should be golden and spring back when lightly touched. Allow the cakes to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the mango filling, peel and dice the mangoes. Blend in a food processor until smooth. Transfer the puree to a medium saucepan and add the sugar and lemon juice. In a small bowl, whisk together the cornstarch and water to make a slurry.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bring the mango mixture to a simmer over medium heat, then whisk in the cornstarch slurry. Cook, stirring constantly, until the mixture thickens significantly (about 3-4 minutes). The filling should coat the back of a spoon and leave a clear path when you run your finger through it. Transfer to a bowl, press plastic wrap directly onto the surface (to prevent a skin from forming), and refrigerate until completely cool.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the coconut frosting, beat the butter in a large bowl using an electric mixer on medium-high speed until pale and creamy (about 3 minutes). The butter must be properly softened but not melted for the frosting to achieve the right consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Add the coconut cream, vanilla, and salt, then beat on medium-high speed for 3-4 minutes until the frosting is light and fluffy. If it seems too thick, add a little more coconut cream, one teaspoon at a time.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To assemble the cake, use a serrated knife to level the tops of the cake layers if needed. Place one layer on a cake board or serving plate. Pipe a ring of frosting around the edge to create a dam, then fill with half of the mango filling, spreading it evenly within the dam. This barrier prevents the filling from squeezing out the sides.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the second cake layer on top and repeat with remaining mango filling. Top with the third cake layer. Apply a thin layer of frosting all over the cake (this is your crumb coat) and refrigerate for 20-30 minutes to set.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once the crumb coat has set, apply the remaining frosting generously over the top and sides of the cake. For the smoothest finish, use an offset spatula or bench scraper, cleaning it in warm water between passes.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Press toasted coconut flakes onto the sides of the cake. You can do this by cupping coconut in your palm and gently pressing it into the frosting. Work from the bottom up for the neatest application. If desired, arrange fresh mango slices on top of the cake just before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set. For the best flavor and texture, remove the cake from the refrigerator about 30 minutes before serving. This spectacular tropical creation will stay fresh in the refrigerator for up to 3 days.</li></ol>