Coconut Mango Cake
|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)|
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.
To make topping, whip 1 cup (225 ml) cream with powdered sugar.
Spread over cake.
Decorate with coconut, additional whipped cream and reserved mangoes.