COCONUT MANGO CAKE WITH CARDAMOM CREAM CHEESE FROSTING

MANGO CAKE aka your new favorite cake.

If you need a cake that everyone will love, even the chocoholics you know who can’t imagine enjoying a slice of chocolate-less cake, you’ve just found it! The fresh flavor of the puréed down mango combined with the coconut leaves this cake striking a balance between sophisticated and homey. It’s such a must!

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COCONUT MANGO CAKE WITH CARDAMOM CREAM CHEESE FROSTING

Yield: 8-10 Servings

Author: Michelle Williams

Prep time: 25 MinCook time: 25 MinInactive time: 35 MinTotal time: 1 H & 25 M

Ingredients

FOR THE CAKE

• Ataúlfo Mango (1, peeled and cut into chunks. Discard of the pit)
• Eggs (3, room temperature)
• Coconut Oil (2 tablespoons)
• Pure Vanilla Extract (1 teaspoon)
• All-Purpose Flour (1 cup)
• White Sugar (1 cup)
• Baking Powder (2 teaspoons)
• Ground Cardamom (1 teaspoon)
• Salt (1/4 teaspoon)
• Baking Spray (I used Pam's)

FOR THE CREAM CHEESE FROSTING

• Unsalted Butter (4 ounces)
• Full Fat Cream Cheese (8 ounces)
• Confectioners Sugar (2 cups)
• Salt (1/4 teaspoon)
• Cardamom (add to taste. I used 1/2 teaspoon)

FOR THE TOPPING

• Dried Mango (1 large piece)

KITCHEN ITEMS

• Food Processor
• Large Mixing Bowl
• Whisk
• Rubber Spatula
• 6 Inch Cake Pans (2)
• Cooling Rack
• Stand Mixer with Paddle Attachment
• Cake Spinning Stand
• Angled Spatula

Instructions

TO MAKE YOUR CAKE

1. Preheat your oven to 325º.
2. In your food processor, blend together your mango, eggs, coconut oil, and vanilla until you have an even purée. Set aside.
3. In your large mixing bowl, whisk together your flour, sugar, baking powder, and salt.
4. Pour your mango purée mixture over your flour mixture and use your rubber spatula to fold it all together until you have an even mixture. Try not to over work it or your cake will become dense.
5. Grease the inside of your cake pans with your baking spray (or liberally with butter).
6. Evenly split your cake batter between both cake pans.
7. Bake until when you dip a toothpick into the center of your cake only crumbs come out, not batter—about 25 minutes.
8. Transfer your cakes to your cooling rack. Let cool to room temperature—about 35 minutes.

TO MAKE YOUR CREAM CHEESE FROSTING

1. In your stand mixer with your paddle attachment, over high speed, mix together your your butter and cream cheese until they’re full combined.
2. Stop your stand mixer, add your confectioners sugar, and on a slow speed, blend until your sugar is integrated. Raise your mixing speed to medium and mix until you have a creamy frosting.
3. Add salt. Mix.
4. Add cardamom. Mix, taste, and add more to your liking.
5. Transfer one of your cakes to your cake spinning stand.
6. Use your angled spatula to frost the top of your cake. Add the second cake on top of it. Then frost the rest of your cake.
7. Lay your slice of dried mango on the center of your cake.
8. Serve. Eat. Enjoy.

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