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Coconut Mango Cake Recipe
|Chocolate cake||1 Pound|
|Mangoes/Two 1-pound / 456-grams cans mangoes, drained||2 , peeled|
|White wine||1⁄4 Cup (4 tbs)|
|Sugar||100 Gram (1/2 Cup)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Whipping cream||225 Milliliter (1 Cup)|
|Powdered sugar||1 Tablespoon|
|Shredded coconut||50 Gram (2/3 Cup)|
|Whipping cream||1 Cup (16 tbs) (Additional)|
Serving size: Complete recipe
Calories 3032 Calories from Fat 1638
% Daily Value*
Total Fat 183 g281.9%
Saturated Fat 122.4 g612.2%
Trans Fat 0 g
Cholesterol 1023 mg
Sodium 195.4 mg8.1%
Total Carbohydrates 252 g83.9%
Dietary Fiber 11.7 g46.8%
Sugars 203.6 g
Protein 35 g69.7%
Vitamin A 69.9% Vitamin C 187.4%
Calcium 36.2% Iron 16.1%
*Based on a 2000 Calorie diet
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.
Whip cream; fold into mixture.
Use to fill cake.
To make topping, whip 1 cup (225 ml) cream with powdered sugar.
Spread over cake.
Decorate with coconut, additional whipped cream and reserved mangoes.