Posted by Grace Massa Langlois on Friday, 20th April 2012

I’ve wanted to make a Coconut Cake for some time now but I didn’t want to make the typical white cake or yellow cake for that matter. And I didn’t want to simply layer and decorate with white frosting and shredded coconut. I was enticed by the amazing looking mangos at my local market and after having a taste I thought it was the perfect opportunity to celebrate the warm weather and jazz up this coconut cake with a touch of the tropics. Warm weather always makes me crave tropical cocktails and although it may be too soon for a cocktail by the pool it’s never too soon for a piece of cake, right?

A photo of a Coconut Cake layered with Mango Curd and 7-Minute Frosting and decorated with fluffy White Frosting, finely grated white chocolate and mango hearts displayed on a tall, gold cake stand.

And because I tend to lean on the side of decadence I couldn’t resist adding white chocolate to the cake batter. I decided early that I didn’t want to decorate the cake with the usual shredded coconut but I couldn’t make a coconut cake without coconut so I flavoured the cake with coconut milk.

A photo of fresh mangos randomly placed on a dark wooden board lined with multi-coloured cloth napkin.

I was looking forward to flavouring the cakes further with coconut rum simple syrup but it appears someone, who will remain nameless, got to the rum first. It’s amazing how quickly and mysteriously the liquor cabinet empties when you have young adults living in the house. Thankfully neither appreciates peach schnapps and since I was going with a tropical theme I thought I would give it a try. Peach, mangoes, coconut, white chocolate – mmm…good!

A photo of finely grated White Chocolate on a dark wooden board used for decorating a Gourmet Cake, White Chocolate-Coconut Cake.

I was assembling the cake and everything seemed to be going swimmingly until I went to retrieve the cake from the refrigerator to crumb coat it. It appears the middle layer had a mind of its own and decided to sneak away from the other layers. Half of it was pitifully hanging at the edge of the cake and the other half made it to the rack and not in one piece I might add. The memories of Red Velvet Cake and Amaretto Cheesecake came rushing back and I immediately thought – not again! One thing is for certain – I won’t be making another cake this week. I’d prefer not to have a repeat performance.

A photo of fresh mangos piled high on a wooden board lined with a red cloth napkin, used for making Mango Curd for filling a Coconut Cake.

I did manage to put the cake back together but you’ll notice I didn’t post an image of the inner layers. Let’s just say I’ll save those images for a post titled, “Baking Mishaps”. I wish I could say my mishaps stopped there but after assembling and frosting the cake it’s become very apparent I can’t put off visiting the optometrist any longer. Lopsided is not what I had in mind for this cake. Lessons learned, don’t skip steps and stop procrastinating!

When it came time to tilt the cake so that I could decorate it with grated chocolate I couldn’t stop my hand from trembling because I couldn’t stop the recurring vision of the cake slipping off the board.

A photo of a White Chocolate-Coconut Cake decorated with fluffy 7-Minute Frosting, grated white chocolate and mango hearts.

Thankfully the haunting vision didn’t become a reality and in the end it’s the taste that counts, yes? The White Chocolate-Coconut Cake was flavourful and the addition of coconut milk translated to a moist crumb. The White Frosting was light and fluffy. And the Mango Curd was the perfect complement. Visions of falling cakes were replaced with visions of the islands. I can almost feel the warm breeze.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Custards, Creams & Mousses, Dolci alla Frutta, Eggs, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Pastry Doughs & Batter, Recipes, Ricette di Base, Torte

Comments (23)

23 Responses to “White Chocolate-Coconut Cake with Mango Curd and 7-Minute Frosting”

  1. cookingrookie Says:

    It looks so majestic :-). I love mangoes – I wish I could have a spoon of that curd :-)

  2. Kathryn Says:

    I don’t care what this cake looks like on the inside, I want to eat the whole thing! Lovely combination of flavours.

  3. Mi Vida en un Dulce Says:

    Never try mango curd, but should be amazing, I have to try it.
    Adding white chocolate to the cake is a wonderful idea, it should be so moist at the end.
    And using meringue instead of buttercream is the best thing (I don’t like butter flavor)

  4. Melanie @ Nutritious Eats Says:

    What a lovely combination! It looks perfect to me!

  5. Choc Chip Uru Says:

    This cake is actually insanely beautiful! The flavours the colours – everything :D
    Thank you!

    Cheers
    Choc Chip Uru

  6. Liz Says:

    I glad to know even a fabulous baker like you has those days! My recent leaning tower of strawberry meringue cake totally fell apart in the fridge, too :/

    White chocolate and coconut are two of my favorite ingredients…I know this tasted amazing!

  7. Grace Says:

    You are so sweet Liz, I definitely have my fair share of disasters in the kitchen, I usually learn from them but on occasion I make the same mistake again.

  8. Amy @ FragrantVanillaCake Says:

    Seriously, this sounds amazing! White chocolate, mangoes and rum…pure deliciousness! I only wish I could sample! Wonderful creation you have made here :)!

  9. Sandra Says:

    This cake looks so good Gracie! Would a slice of this plus a cocktatil by the pool be too much? I think not, go for it girl!!

  10. Marly Says:

    Have I ever told you how much I love coconut cake? And now you’ve taken my favorite cake and one-upped it by adding mango!! Sounds fabulous!

  11. lyly Says:

    What a great combination of white chocolate and Mango. I bet the cake is delicious.

  12. Laura @ GotChocolate Says:

    Oh yum! I’d sprinkle some shaved DARK chocolate on top for contrast and a bit of different taste! Looks great!

  13. Grace Says:

    Mmm…sounds yummy Laura!

  14. Andy Says:

    What do you do with the melted white chocolate ??
    After stage 2 of “White Chocolate Coconut Cake”, it’s never mentioned again !

  15. Grace Says:

    Hi Andy, thank you so much for catching my error in the recipe writing. The melted chocolate is added after the flour and coconut milk is added. When beating it in, continue to beat on low speed and beat just to combine. So sorry, hope you weren’t in the middle of preparing the cake.

  16. Andy Says:

    Yes Grace, I noticed the error in the recipe AFTER I had put the cakes in the oven !
    I will need to modify “my version”, drizzling the chocolate over the top and sides of the cake !

  17. White Chocolate Coconut Cake with Pineapple Filling « Wright Time for a Schnack Says:

    [...] White Chocolate Coconut Cake Adapted from La Mia Vita Dolce [...]

  18. sarah Says:

    Do you know how glad I am that occasionally your cake layers forget where they’re meant to be too?

  19. Grace Says:

    Sarah you are hilarious, I’m sure every baker goes through this at one time or another, and more than once I might add.

  20. Leanne Says:

    White Chocolate and Mango! Yum!

  21. Grace Massa Langlois Says:

    Completely agree Leanne!

  22. SP Says:

    I just finished making this cake yesterday and it was delicious. What a great recipe!!!!!! I struggles, however with the icing. I ended pouring some more curd on top of it and adding toasted coconuts to finish it.

    I couldn’t find caster sugar nearby so I ended up running some granulated sugar through the food processor and that seemed to work well.

    Again, thanks for the recipe it was yummy!!!!!!!!!

  23. Grace Massa Langlois Says:

    I am so happy you enjoyed the flavours Soroya. Great tip for the caster sugar. How did you struggle with the icing. I bet the curd on top looked beautiful, if you snapped a pic I would love to feature it on my Facebook page.

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