Mango Coconut Cakes

I love mangoes and coconut.  I love mango coconut cake.  It was the flavor of our wedding cake baked for us by the Filipino pastry chef at Bacara.  I don’t know if he is still there but he made a delicious cake & surprised us with traditional Filipino desserts (not on our menu and best of all, not on our bill!).

These are NOT  family recipes…but a project for the future!

Towering Coconut Mango Cake from Sass & Veracity

or this one:

Mango Coconut Cake from Epicurious

The original recipe is call; Is it Really Better than Sex? Cake by Paula Deen. You can find it at her website. She uses pineapple instead of mango and she uses more sugar.
Here is the version I made for Susan’s party. It is pretty easy, just a lot of steps. Hint: Start out by toasting the coconut, bake the cake, make the mango sauce, cook the pudding, assemble all of the above, chill cake, whip the cream and frost the cake, have a cigarette when you are done, ha ha.
The cake serves up best if left in the refrigerator until serving time. Call me you have any ?? 528-7903

1 18.25 oz. box yellow cake mix plus ingredients to prepare
1 large box of vanilla pudding (not instant) plus the ingredients to prepare
1 bag of Trader Joe’s Frozen Mango chunks defrosted
1/2 cup of sugar

Whipped Cream Frosting
*1 cup toasted coconut
1/2 cup of Trader Joe’s sliced and toasted almonds
2 cups heavy whipping cream
2 teaspoons almond extract
1/2 cup powdered sugar

Preheat oven 350 degrees
Bake cake following the package directions using a 10x15x3 pan (the original recipe calls for a 9x13x2 pan, but I used a larger size) bake 30 to 35 min.
While the cake is baking, combine the mango chunks with 1/2 cup of sugar in a saucepan, bring to a boil over medium heat and stir to break up the chunks. Remove from heat and cool slightly.

Once the cake is baked remove from oven and using a fork pierce holes into the cake. Pour the mango sauce over the hot cake and set aside.

Cook the pudding according to the directions, cool slightly and pour over the mango sauce and refrigerate cake until well chilled.
Whip the cream with 1/2 cup of powdered sugar and almond extract until stiff. Cover the cake with the whipped cream and sprinkle toasted coconut and sliced almonds on top.

*Toasted Coconut:
Preheat oven 300 degrees
Spread coconut on a baking sheet
Bake for 15-20 min. stirring every 5 min.


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