Mango Coconut Sponge Cake
Mango season is basically the best season! And fresh mango is a game changer in classic sponges layered with whipped cream. This one also has coconut for a lovely tropical flavour combination and a little more texture in the cake itself. It’s the perfect summery dessert and doesn’t need hours of work either. Let’s make some cake!
I added desiccated coconut to my go-to sponge recipe and because it can be a drying ingredient, I added a little more butter and sugar for some extra sweetness. The cake is filled and topped with freshly whipped cream and of course lots of sliced mango. I love Alphonso here, it tastes and looks the best so if you can find it, use it!
This is not a very tall cake but it makes a satisfying layer cake . It’s baked in an 8 inch tin for 6 to 8 servings and I like this as a small-batch dessert because fresh mango and cream don’t keep for very long even in the fridge. The coconut makes it slightly firmer than a plain sponge, but it’s still soft, not dense in any way.
I love that the cream absorbs a little into the sponge, moistening it and this is why I recommend a long overnight chill in the fridge which lets the cake really ‘set’ and bonus, makes easier-to-cut slices. Ok, get baking and I hope you love this cake as much as I do!
- 3/4 cup all-purpose flour (100 gms)
- 1/2 cup desiccated coconut (40 gms)
- 1/3 cup butter
- Pinch of salt if using unsalted butter
- 4 eggs at room temperature
- 3/4 cup caster sugar (140 gms)
- 1 and 1/2 tsps vanilla extract
- 1/3 cup chilled whipping cream (80 ml)
- 1/4 tsp vanilla extract
- 1 tbsp caster sugar
- 4 alphonso mangoes (approx 200 gms each)