Coconut Mango Cake Recipe
Ingredients
| 1 Chocolate Cake | ||
| 2 mangoes peeled, or 2 (1-lb., 456-g) cans mangoes, drained | ||
| Scant 1/4 cup white wine | ||
| Egg yolks | 2 (Filling:) | |
| Sugar | 1/2 Cup (16 tbs) (Filling:) | |
| Unflavored gelatin | 1 (Filling:) | |
| Water | 3 Tablespoon (Filling:) | |
| Whipping cream | 1 Cup (16 tbs) (Filling:) | |
| Whipping cream | 1 Cup (16 tbs) (Topping:) | |
| Powdered sugar | 1 Tablespoon (Topping:) | |
| Shredded coconut | 2/3 Cup (16 tbs) (Topping:) | |
| Additional whipping cream | ||
Directions
Prepare Chocolate Cake and cut into 2 layers.
To make filling, dice mangoes.
Mix wine, yolks and sugar in a double boiler on medium heat; stir until thickened.
Do not boil.
Remove from heat; transfer to a bowl.
Dissolve gelatin in water over low heat.
Add to wine mixture with most of mangoes.
Cool.
Whip cream; fold into mixture.
Use to fill cake.
Let set.
To make topping, whip 1 cup (225 ml) cream with powdered sugar.
Spread over cake.
Decorate with coconut, additional whipped cream and reserved mangoes.
To make filling, dice mangoes.
Mix wine, yolks and sugar in a double boiler on medium heat; stir until thickened.
Do not boil.
Remove from heat; transfer to a bowl.
Dissolve gelatin in water over low heat.
Add to wine mixture with most of mangoes.
Cool.
Whip cream; fold into mixture.
Use to fill cake.
Let set.
To make topping, whip 1 cup (225 ml) cream with powdered sugar.
Spread over cake.
Decorate with coconut, additional whipped cream and reserved mangoes.
Chef
