Thai Coconut Cake with Mango Sauce
Indulge in the tropical bliss of Thai Coconut Cake with Mango Sauce, a dessert that combines velvety coconut-infused cake with a lusciously smooth mango and lime sauce. This recipe features desiccated coconut flakes and creamy coconut milk, creating a moist, tender crumb that’s bursting with island-inspired flavor. The vibrant mango sauce, sweetened with a touch of honey and a splash of lime juice, perfectly complements the cake's richness, offering a bright and tangy contrast. With a prep time of just 20 minutes and a bake time of 30, this quick yet impressive treat is ideal for gatherings or weeknight indulgences. Garnish with fresh mint leaves for an elegant finishing touch and serve at room temperature or chilled for a refreshing bite. Whether you're looking for a unique dessert or a crowd-pleaser for any occasion, this Thai Coconut Cake with Mango Sauce promises to transport your taste buds to paradise.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 50 grams unsweetened desiccated coconut flakes
- 150 grams granulated sugar
- 120 grams unsalted butter
- 3 large eggs
- 200 milliliters coconut milk
- 1 teaspoon vanilla extract
- 2 medium (peeled, pitted, and chopped) ripe mangoes
- 2 tablespoons honey
- 1 tablespoon lime juice
- 4 leaves (for garnish, optional) mint leaves
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Stir in the desiccated coconut flakes and set aside.
In a large mixing bowl, beat the butter and sugar together using an electric mixer until pale and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the mango sauce. In a blender, combine the chopped mangoes, honey, and lime juice. Blend until smooth. If desired, strain the sauce through a fine mesh sieve to remove any fibrous bits for a silky texture.
Once the cake is done, allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve the coconut cake at room temperature or slightly chilled. Drizzle each slice with mango sauce and garnish with fresh mint leaves for a pop of color and flavor, if desired.
Nutrition Facts
Calories |
3249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.8 g | 197% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 2371 mg | 103% | |
| Total Carbohydrate | 451.2 g | 164% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 273.6 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 230 mg | 18% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1816 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
