Coconut and Mango mousse cake!
So my parents recently celebrated 23 years of marriage and I wanted to bake something really special for them. Everyone at our home loves Mangoes, and so I decided to make a Vanilla infused coconut sponge, filled with creamy mango mousse and covered in tangy cream cheese frosting. It was a hit! This recipe is egg free, really soft and melt in the mouth touch your soul kinda good! I think this cake would be perfect for Mother’s Day as it is not too hard to put together, it just takes a few steps but they’re all worth it 🙂
This batter makes two 6 inch cakes, and it only stays fresh for 2 days when refrigerated. Let’s get baking!
For the cake:
75 g (1/3 cup) softened unsalted butter
1 tbsp flavourless oil
128 g (1 cup) All purpose flour
112 g (1 cup) powdered dry desiccated coconut (or coconut flour)
100 g (1/2 cup) sugar (castor sugar/brown sugar)
5 g (1 + 1/4 tsp) baking powder
1/4 tsp salt
2 tbsp ground flax seeds/chia seeds + 6 tbsp hot water mixed together
1 tsp vanilla extract
80 ml (1/3 cup) whole milk
For the frosting:
Find the recipe here, just eliminate the salted caramel.
For the mango mousse:
200 ml (1 cup) heavy whipping cream
1 medium sized mango, cut and pureed
For garnish and filling:
2 medium sized mangoes
- Preheat your oven to 175°C/350°F, butter and line two 6″ round cake tins and set aside.
- In a small cup, mix the ground flax/chia seeds with the warm water, stir and keep it aside.
- Sift the all purpose flour, salt and baking powder in a bowl, add the coconut flower and use a whisk to just combine everything.
- In a large bowl add your butter, oil and sugar and blend it using a hand blender, a standing mixer or just a whisk till it is nicely combined and almost fluffy. Then add your flax/chia mixture and vanilla and blend it in.
- Alternate your dry mixture with the whole milk (start with dry, end with dry) and only mix till you no longer see dry ingredients and the batter is almost lump free.
- Distribute the batter evenly into the cake tins and bake for about 25-30 minutes depending on your oven.
- When a toothpick inserted in the center comes out clean take the cakes out, let them cool on a wire rack in the pan for at least 20 minutes and then run a knife around the edges of the cake to help it remove from the pan. Let the cakes cool completely before assembling the cake.
Make the cream cheese frosting.
For mango mousse: Whip your cream till it almost reached stiff peak and gently fold in the pureed mango with a spatula. Chill in the refrigerator till needed.
Assembling the cake:
- Carefully cut both your cakes in half (horizontally) using a sharp knife. [THE CAKES SHOULD BE COOLED COMPLETELY BEFORE THIS STEP] You will have four layers of cake.
- Place the first layer on a cake board or serving plate, add a generous layer of the mango mousse.
- Chop a mango into small pieces and add a few bits on to this mousse layer.
- Add the second layer and spread a generous amount of cream cheese frosting.
- Repeat steps 2,3 and 4 (in order).
- Now that all your layers are assembled, apply a thin layer of the cream cheese frosting and keep the cake in the freezer to set. Once this layer of frosting is set, spread another layer of cream cheese frosting and top with freshly sliced mango!
Serve it right away! This cake lasts only for two days even when refrigerated. Do try it and let me know how it worked for you. If you want to see how the inside of my cake looked like, stay tuned to my Instagram! I’ll post a picture soon.