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!
Prep Time: 30 minutes
Cook Time: 30 minutes
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.
- Grease an angel food cake pan (or two round cake pans) and preheat the oven to 350 degrees.
- Separate the eggs, placing yolks in one bowl and whites in another.
- Beat the egg whites with an electric mixer at high speed until they resemble whipped cream (about 3 minutes). Set aside until later.
- Add the sugar, salt, oil and coconut milk to the yolks. Beat or stir well to mix in.
- Add the flour and baking powder. (Tip: mix the baking powder into the flour while it's still in the measuring cup so it gets distributed better). Beat or stir just until you get a good consistency (don't over-beat). Now add the coconut extract.
- Lastly, 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. Don't over-mix.
- Bake at 350 degrees for 30 minutes, or until the top of the cake is golden brown and an inserted fork comes out clean.
- 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 small chunks of fresh mango, as desired. Do a taste test for sweetness, adding more sugar according to your taste.
- Place this sauce in a sauce pan, and heat it 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, but try not to boil it for too long or you will lose flavor).
- To make toasted coconut: 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. Tip coconut into a bowl (otherwise it will keep on browning in the hot pan).
- 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 treat that looks and tastes like heaven. Enjoy!
