Mango-Filled Coconut Cakes

Mango-Filled Coconut Cakes

  • Preparation 30 min
  • Cooking 35 min
  • Cooling 4 h
  • Servings 10

Welcome to la dolce vita: These pillowy soft coconut cakes filled with mango curd and crowned with caramelized meringue are the definition of the sweet life.

Featured in RICARDO Magazine (SPRING 2016)
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Ingredients

  • Mango Curd

    • ½ cup (105 g) sugar
    • 2 tbsp cornstarch
    • 2 eggs
    • 2 egg yolks
    • ½ cup (125 ml) mango purée
    • ¼ cup (60 ml) lemon juice
    • 6 tbsp (90 g) unsalted butter, at room temperature
  • Coconut Cake

    • ½ cup (50 g) sweetened shredded coconut
    • ¾ cup (105 g) unbleached all-purpose flour
    • 2 tsp baking powder
    • ½ cup (115 g) unsalted butter, at room temperature
    • ¾ cup (160 g) sugar
    • 2 eggs
    • ¼ cup (60 ml) milk
  • Italian Meringue

    • 2 egg whites, at room temperature
    • ½ cup (105 g) sugar
    • ¼ cup (60 ml) water

Preparation

  • Mango Curd

  • Coconut Cake

  • Italian Meringue

  • Assembly

Note from Ricardo

For this recipe, avoid using silicone liners as the cake is very fragile and will crumble when unmoulded.

Personal Note