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Coconut Mango Cake

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  Chocolate cake 1 Pound
  Mangoes/Two 1-pound / 456-grams cans mangoes, drained 2 , peeled
  White wine 1⁄4 Cup (4 tbs)
  Egg yolks 2
  Sugar 100 Gram (1/2 Cup)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Water 3 Tablespoon
  Whipping cream 225 Milliliter (1 Cup)
  Powdered sugar 1 Tablespoon
  Shredded coconut 50 Gram (2/3 Cup)
  Whipping cream 1 Cup (16 tbs) (Additional)

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.
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.

Recipe Summary

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

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 mg341%

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

Coconut Mango Cake Recipe