Posted on Friday, 20th April 2012 by Grace Massa Langlois
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?
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.
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!
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.
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.
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.
White Chocolate-Coconut Cake with Mango Curd and 7-Minute Frosting
Make 1 8-inch (20-cm) or 9-inch 4 or 6 layer cake
I like to prepare my Mango Curd the day before baking the cake ensuring it’s well chilled and firm. For best presentation, it’s best to trim and level the tops of each cake layer but also trim the bottom crust from one cake layer because the crust is dark. I decorated this cake with finely grated white chocolate. To make the task of grating the chocolate easier I freeze my bar of chocolate for at least 6 hours but usually up to 24 hours before assembly.
- Mango Curd
- White Chocolate-Coconut Cake
- 7-Minute Frosting {White Frosting}
- White Chocolate or Sweetened Shredded or Flaked Coconut, for decorating cake
Mango Curd
- 566 g (20 ounces) mango purée*, about 2 large, ripe mangos
- 113 g (½ cup) caster (superfine) sugar
- 45 ml (3 tablespoons) freshly squeezed lemon juice
- Pinch of salt
- 4 large egg yolks, room temperature
- 43 g (3 tablespoons) unsalted butter, cut into 3 equal pieces, room temperature
- 45 ml (3 tablespoons) Peach Schnapps or Rum or Coconut Rum
- In a large heatproof bowl set over a saucepan of simmering water, whisk together mango purée, sugar, lemon juice, salt and egg yolks, occasionally scraping down sides and bottom of bowl with a rubber spatula, until thickened (coats the back of a wooden spoon) or curd reaches a temperature of 77° C (170° F), about 25 minutes (may take longer, and if it takes longer, make sure the water hasn’t completely evaporated in the saucepan, refill if necessary with very hot tap water). (Make sure the bottom of the bowl does not touch the water.)
- Remove the bowl from the saucepan and whisk in the butter, one-piece at-a-time, making sure each piece is combined well before adding another.
- Strain the curd through a fine mesh sieve into a medium bowl.
- Stir in the Peach Schnapps or rum. Place a sheet of plastic wrap directly on the surface of the curd, cover and transfer to the refrigerator to chill, 4 hours, preferably overnight.
- Store leftover curd in the refrigerator up to 3 days or up to 1 month in the freezer.
*To prepare Mango Purée:
- Cut mangos into small pieces. In a blender or food processor, purée the mango until smooth.
White Chocolate Coconut Cake
- 400 g (14 ounces) good quality white chocolate
- 275 g (2¾ cups) cake and pastry flour
- 2¾ teaspoons baking powder
- ½ teaspoon salt, divided
- 400 ml (1 2/3 cups) coconut milk
- 45 ml (3 tablespoons) whole milk
- 170 g (¾ cup) unsalted butter, room temperature
- 338 g (1½ cups) caster (superfine) sugar
- 6 large eggs, separated, room temperature
- 1 teaspoon pure vanilla extract
- Preheat oven to 180° C (350° F). Butter and line the base of 2 20-cm or 2 23-cm (8-inch or 9-inch) round baking tins with 5-cm (2-inch) high sides with baking paper. Lightly grease the paper and flour the tins, tapping out any excess flour.
- Melt chocolate in a heatproof bowl set over a pan of just simmering water. Remove from heat and set aside to cool slightly.
- Meanwhile, using a fine mesh sieve, sift together, flour, baking powder and ¼ teaspoon salt into a medium bowl. Whisk together to combine well and then sift (holding the sieve high in the air) two more times onto a sheet of non-stick baking paper. In a large liquid measuring cup, whisk together coconut milk and whole milk until combined well.
- In the bowl of a stand mixer, beat the butter at medium speed until soft, about 1 minute. Gradually add the sugar and continue to beat at medium speed until pale and fluffy, about 3 minutes.
- Add the egg yolks, one at-a-time, beating well after each addition, scraping down the sides and the bottom of the bowl as needed. Add the vanilla and beat to just combine.
- Reduce mixer speed to low; add the flour mixture in three additions alternating with coconut milk mixture in two additions, beginning with and ending with the flour mixture and beating to just combine. Scrape sides and bottom of bowl as needed.
- Add the melted chocolate and beat to just combine.
- In a large bowl, using a hand-held electric mixer beat the egg whites until foamy, starting at low speed and gradually increasing to high speed. Add the remaining ¼ teaspoon salt and continue beating until stiff peaks (but not dry).
- Using a large, flexible spatula, fold one-third of the beaten egg whites into the batter to lighten it, and then carefully fold in the remaining beaten egg whites in two additions until combined. To prevent the batter from deflating, do not over mix the batter.
- Divide the cake batter evenly between the prepared baking tins. Tap each baking tin gently on the counter to release any air bubbles that may have formed.
- Bake, rotating tins halfway through baking time, until a cake tester inserted in the centre of the cakes come out clean, about 45 minutes.
- Transfer the cakes to a wire rack and allow cakes to cool in the tins, about 10 minutes.
- Run a thin knife around the sides of each tin to loosen the cakes. Working with one cake at-a-time, place a sheet of non-stick baking paper (slightly larger than the tin) on top of tin and then place a cardboard round on top of paper, carefully turn out cake. Place a sheet of non-stick baking paper (slightly larger than the cake) on top of the surface of the cake base and then place a wire rack over top of the paper, flip the cake over so that the top of the cake is facing up. Allow cakes to cool completely on the rack. When the cakes are completely cooled, transfer the cakes to the freezer to chill, 30 minutes. (It’s much easier to cut the cake when it’s well chilled.)
Simple Syrup
- 240 ml (1 cup) water
- 225 g (1 cup) sugar
- 60 ml (¼ cup) Peach Schnapps, rum or coconut rum
- In a small saucepan, bring water and sugar to a boil; simmer, stirring constantly, over medium heat until sugar dissolves, about 3 minutes.
- Remove from heat and stir in liqueur; set-aside to cool completely.
7-Minute Frosting {White Frosting}
- 254 g (1 cup + 2 tablespoons) caster (superfine) sugar
- 1 tablespoon light corn syrup
- Pinch of salt
- 60 ml (¼ cup) water
- 4 large egg whites, room temperature
- 1 teaspoon pure vanilla extract
- In the bowl of a stand mixer, combine sugar, corn syrup, salt, water and egg whites. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook over medium heat, whisking constantly until sugar is dissolved, 2 minutes. Rub a bit of the mixture between your fingertips, it should feel smooth.
- Remove the bowl, attach to the mixer and fit with the whip attachment. Beat mixture on high speed until glossy and stiff peaks form, about 5 minutes.
- Add the vanilla and beat to combine.
To Assemble the Layer Cake
I chose to fill my cake with alternate layers of mango curd and frosting but please fill, as you prefer.
- 100 g (3½ ounces) good quality white chocolate, well chilled in the freezer or 186 to 372 g (2 to 4 cups) sweetened shredded or flaked coconut, for decorating cake
- Cheeks from 1 mango cut into 5-cm (1-inch) heart shapes, to decorate, optional.
- Using a microplane finely grate the chilled white chocolate and place in the fridge to chill.
- With a long serrated knife, trim and level the tops of each cake layer and then trim the bottom crust of one cake layer (make sure to keep the crust intact for the other cake layer and use it for the base of the cake. And then, cut each cake layer in half, horizontally. (For a six-layer cake, cut each cake layer in thirds, horizontally.)
- Using a pastry brush, brush the cooled syrup on the cut side of each layer. Transfer the layers to the refrigerator and chill, 5 minutes.
- Transfer about 1½ cups of frosting to a large pastry bag fitted with a large plain tip. Remove mango curd and cake layers from the refrigerator.
- Place the cake layer with bottom crust intact, crust side down, onto a cake board (slightly smaller than the cake) and then place on a cake wheel.
- Pipe a 1¼-cm (½-inch) border around the sides of the cake. Spoon 4 ounces (½ cup) mango curd onto the centre of the cake layer and then using an offset spatula spread evenly to the border.
- Place a second cake layer on top and gently press the layer down in the centre. Again, pipe a border around the sides of the cake and then spoon 4 ounces (½ cup) frosting onto the centre of the cake layer and then using an offset spatula spread frosting evenly to border.
- Place the third cake layer on top; gently press the layer down in the centre. Repeat step 5.
- Top the cake with the remaining cake layer. Again, press down gently in the centre. Using a spatula, remove any excess mango curd and frosting around the sides of the cake. Tightly wrap an acetate or non-stick baking paper collar around the cake and secure with a piece of tape (this will prevent the layers from slipping out). Transfer to the refrigerator to chill and set, about 1 hour.
- Remove cake from refrigerator; remove collar. To crumb coat the cake, spoon about 8 ounces (1 cup) frosting onto the surface of the cake and using an offset spatula, spread a thin layer of frosting over top cake layer, spreading evenly to edges, and then spread a thin layer on the sides of the cake (spreading firmly and evenly). Use your spatula to round off the edges and to remove any excess frosting. Transfer the cake to the refrigerator to set, about 30 minutes.
- Remove the grated chocolate from the refrigerator and transfer to a bowl (large enough than you can scoop your hand into). Place a baking sheet on your work surface. Remove the cake from the refrigerator and return to cake wheel.
- Using an offset spatula spread about 12 ounces (1½ cups) frosting evenly on the top and sides of the cake (smoothing out as much as possible). Immediately (the frosting needs to be soft for the grated chocolate to adhere) lift and hold the cake with one hand (making sure your hand is in the centre of the cake board for stability) over the baking sheet, slightly and carefully tilt the cake and with your free hand scoop the grated chocolate and attach the chocolate to sides of cake, making sure the sides are completed covered and grated chocolate is evenly distributed, allow excess to drop onto baking sheet. Sprinkle the grated chocolate evenly over the top of the cake.
- Decorate with fresh mango hearts.
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Tags: after school treat, afternoon tea, birthday cakes, cake, cake filling, cake frosting, cakes, celebration cakes, chocolate, chocolate cake, chocolate dessert, curd recipes, dessert, desserts, desserts for entertaining, entertaining, food, food photography, food photos, frosting, fruit, fruit fillings, Italian meringue, layer cake, layer cakes, white chocolate
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Eggs, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (21)
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April 20th, 2012 at 3:07 pm
It looks so majestic
. I love mangoes – I wish I could have a spoon of that curd 
April 20th, 2012 at 3:23 pm
I don’t care what this cake looks like on the inside, I want to eat the whole thing! Lovely combination of flavours.
April 20th, 2012 at 3:46 pm
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)
April 20th, 2012 at 3:50 pm
What a lovely combination! It looks perfect to me!
April 20th, 2012 at 4:35 pm
This cake is actually insanely beautiful! The flavours the colours – everything
Thank you!
Cheers
Choc Chip Uru
April 20th, 2012 at 8:08 pm
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!
April 20th, 2012 at 8:36 pm
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.
April 21st, 2012 at 11:10 pm
Seriously, this sounds amazing! White chocolate, mangoes and rum…pure deliciousness! I only wish I could sample! Wonderful creation you have made here
!
April 22nd, 2012 at 11:46 am
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!!
April 23rd, 2012 at 8:55 am
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!
April 23rd, 2012 at 2:36 pm
What a great combination of white chocolate and Mango. I bet the cake is delicious.
May 26th, 2012 at 11:57 am
Oh yum! I’d sprinkle some shaved DARK chocolate on top for contrast and a bit of different taste! Looks great!
May 26th, 2012 at 3:07 pm
Mmm…sounds yummy Laura!
June 2nd, 2012 at 11:12 am
What do you do with the melted white chocolate ??
After stage 2 of “White Chocolate Coconut Cake”, it’s never mentioned again !
June 2nd, 2012 at 1:07 pm
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.
June 2nd, 2012 at 2:29 pm
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 !
June 14th, 2012 at 12:24 pm
[...] White Chocolate Coconut Cake Adapted from La Mia Vita Dolce [...]
October 14th, 2012 at 1:40 am
Do you know how glad I am that occasionally your cake layers forget where they’re meant to be too?
October 14th, 2012 at 3:51 am
Sarah you are hilarious, I’m sure every baker goes through this at one time or another, and more than once I might add.
February 18th, 2013 at 12:53 am
White Chocolate and Mango! Yum!
February 18th, 2013 at 2:04 am
Completely agree Leanne!