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Coconut Mango Cake with Mango Sauce
D.Schmidt
At a Glance
Prep Time : 30min
Cook Time : 30min
Course : Dessert
Special : Low Fat
Type of Prep : Bake
Cuisine : Thai
Occasion : Family Dinner
 
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If you liked this recipe, try my Thai Sticky Sweet Rice Mango Dessert!

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Coconut Cake with Mango Sauce

From Darlene Schmidt,
Your Guide to Thai Food.
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This easy, low-fat cake recipe has the texture of angel food with the flavor of coconut. Light and moist, this coconut cake is delicious on its own - or combine it with my fresh mango sauce, and you have a tropical Thai food treat your friends and family will just love. This coconut cake is great to serve at a party, or simply as an everyday treat. It's the easy breazy days of summer - any time of year!

INGREDIENTS:

  • CAKE:
  • 5 eggs, separated, with yolks and whites in separate mixing bowls
  • 1/2 cup brown sugar
  • pinch of salt
  • 1/2 cup good-quality oil, like Spectrum's Almond Oil (or use melted butter if you're not worried about fat)
  • 1/4 cup coconut milk
  • 1 cup white flour (or use light spelt for a healthier cake)
  • 2 tsp. baking powder
  • 2 tsp. coconut extract
  • SAUCE/GLAZE:
  • 2 mangos, cut into small cubes (or 1 1/2 cups frozen cubed mango)
  • 1/2 can coconut milk
  • 1/4-1/3 cup of brown sugar (depending on how sweet you like it)
  • 1 tsp. coconut extract
  • 1 tsp. vanilla extract
  • TOPPING:
  • 1/2 cup dried baking coconut, unsweetened

PREPARATION:

For tips on how to buy, cut, and prepare a fresh mango, see my: All About Mangos Guide.

  1. Grease an angel food cake pan (or two regular round cake tins) and preheat the oven to 350 degrees.
  2. To make the cake, begin by beating the egg whites with an electric mixer at high speed until they resemble whipped cream (about 3 minutes). Set aside.
  3. In another bowl, add sugar and salt to yolks. Beat or mix well.
  4. Add oil and coconut milk to yolks, and beat or mix well.
  5. Add flour and baking powder to yolks. (Tip: mix the baking powder into the flour while it's still in the measuring cup so it gets distributed better). Beat or stir this yolk mixture just until you get a good consistency (don't over-beat).
  6. Mix in the coconut extract, then fold in the egg whites. You can use your electric beater again at this stage, but only briefly - enough to incorporate the egg whites. I find it best to simply fold the cloud-like egg whites in with a spoon until they're well distributed.
  7. Bake at 350 degrees for 30 minutes, or until the top of the cake is golden brown and an inserted fork comes out clean. Allow to cool, then remove from cake pan.
  8. To make the sauce: Place all sauce ingredients in a blender or food processor. Process well, until sauce is smooth, or has just a few pieces of fresh mango, as desired. Do a taste test for sweetness, adding more sugar according to your taste.
  9. Place this sauce in a sauce pan, and heat up. If you prefer a thicker sauce, you can add a little arrowroot powder or cornstarch dissolved in a few tablespoons of water (cook until sauce thickens).
  10. To make topping: Place coconut in a dry frying pan. Turn heat on high or medium-high. Stir coconut constantly, until it has toasted to a light golden brown and smells fragrant. Place coconut in a bowl (otherwise it will keep on browning in the hot pan).
  11. TO SERVE: Cut pieces of the cake and place on dessert plates. Pour the warm mango sauce overtop. Finish with a sprinkling of toasted coconut, and voila - you have a tropical Thai delight that looks and tastes like heaven. Enjoy!
User Reviews Write Review
If you liked this recipe, try my Thai Sticky Sweet Rice Mango Dessert!

Sticky Sweet Rice Mango DessertAnother Mango Dessert: Thai Tropical Tapioca Pudding with Fresh Mango!

Looking for an EASY Thai dessert recipe? Try my Thai Creme Caramel!

Thai Creme Caramel Dessert

Want to try cooking Thai? Check out these easy step by step recipes!

Thai Recipes step by step
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