Seeing these sad gray clouds and hearing the raindrops knocking on my window, I would love to take the next flight into a warm country. Being there, I would dig my toes into the warm sand and would wait for the waves to touch my naked legs. I would bathe in the sun like a reptile to recover enough energy for all the adventures that may come. Lucky me, there won’t be a holiday any time soon. So, I have to continue dreaming. And, I think, this delicious mango and coconut cake willsooth my soul and stimulate my fantasies.

Mango and coconut cake from above

Mango and coconut cake

Each bite of this creamy cake feels like holiday to me. The white coconut cream is the Pina Colada (of course, with a decorative mini umbrella) I will sip while enjoying the sun. The sweet and sour mango, diced and turned into smooth mango curd, is the refreshing ocean breeze. And taking a bite of this crunchy cookie crust sounds like the sand that crunches beneath my bare feet.

Mango and coconut cake with dripping mango curd

A glas filled with homemade mango curd and a fresh mango beside

Delicious! The mango and coconut cake is a real exotic dream of a cake I love to share with you:

Rezept drucken
Mango and coconut cake
Prep Time 25 minutes
Cook Time about 10 minutes
Passive Time 1 1/2 hours
Servings
pieces
Ingredients
For the mango curd:
for the coconut cream
Prep Time 25 minutes
Cook Time about 10 minutes
Passive Time 1 1/2 hours
Servings
pieces
Ingredients
For the mango curd:
for the coconut cream
Instructions
  1. Drain the canned mango and keep the juice. Mix 60 ml of that juice with 60 ml of water, put it into a pot and start heating it (You can use mango juice alternatively).
  2. Blend the mango. Add the blended mango and cornstarch to the warm water and stir it in (to avoid lumps of cornstarch). Bring the mixture to a boil. Then remove from the stove and add the butter. If the curd is cool enough, you can pour it into a small fruit jar and put it into the fridge for the time being.
  3. Melt the butter in a pot. Use a food processor (or use a rolling pin) to crumble the cookies. Then mix the cookie crumbs with the melted butter.
  4. Line a springform or a cake ring with baking paper. Spread the cookie mixture onto the baking paper until the baking paper is all covered. Slightly press the cookie crust and then put it into the fridge.
  5. For the coconut cream, mix plain yogurt, cream cheese and powdered sugar together. Then add coconut milk and shredded coconut.
  6. Let the gelatine leaves soak in cold water for about 5 minutes and wring them out afterwards. Heat the gelatine with a spoon of the coconut cream until the gelatine is completely dissolved. Now add the coconut cream spoon by spoon to avoid gelatine lumps.
  7. Peel the fresh mango, remove the pit, dice it, and spread it all over the cookie crust. Top it with the coconut cream and put the cake back into the fridge for about one hour.
  8. Before you can eat the cake, remove the springform or the cake ring. Spread your homemade mango curd on top of the cake (if you like make it drip over the rim). Additionally, you can decorate the cake with chopped mint leaves and shredded coconut.
Recipe Notes

Hey! Psst! THis smooth mango curd is not only a delicious extra on top of the mango and coconut cake. It's also a fruity spread for a freshly made roasted bread.

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I will help myself to another piece of this exotic cake.

A piece of the mango and coconut cake

With this in mind,

Some sweet and exotic daydreams for you

A piece of the mango and coconut cake