We have a new star in town and it’s called Coconut Biscuit Joconde
The Coconut Mango Cream Cake is so beautiful and refreshing for a new summer cake
Making a new recipe for Coconut Joconde layers and filling up each layer with fresh mango in every bite!
Joconde cake is a type of thing cake typically made with nuts
Today I am subbing in coconut for the nuts!
Coconut sponge is baked into one single thin layer that I then cut into four quarters to build this cake
This whole combination is utterly fantastic!
I like the look of the large flake coconut for the outside of this cake
But of course you can use the regular sweetened flakes that are found in most grocery stores.
Notes for Success:
For inside the coconut cake recipe I prefer to use unsweetened desiccated coconut instead
If you cannot get the unsweetened desiccated coconut for inside the cake recipe, you can certainly use the sweetened flakes
Just take out 1 Tablespoon of sugar from the recipe to compensate for the added sugar in those sweet flakes.
If you do not like the rectangle cake look as I made here, you can bake this cake batter into round pans instead.
For thicker more traditional round layers I would recommend using a different Coconut Cake Recipe, specifically for my Coconut Strawberry Shortcake
In the video I said “soy milk” but I have coconut milk listed below.
Coconut milk will give you a more coconut flavor of course, but soy milk can be used
When I use SILK brand whipping cream I almost never add sugar to it. *not sponsored
Feel free to add 1/4 – 1/2 cup confectioner’s sugar to it while whipping.
For the egg replacer I am using flax meal with aquafaba
That combination makes what we call “super flax egg” it’s binding properties are really great and I love the outcome.
If you cannot get aquafaba or want to stay away from it, just sub in water as you would to make flax “egg”
Coconut extract from Olive Nation is a really great high quality extract *sponsored ingredient
If you want to check out Olive Nation and get 20% off your order by using GVB20 at checkout
For more great coconut recipes click the links below!
For the cake batter
- Vegan Butter 12 Tablespoons (170g)
- Granulated Sugar 1 cup (200g)
- Golden Flax Meal 2 Tablespoons (16g)
- Aquafaba 4 Tablespoons (56g)
- Canned Coconut Milk 1 cup (237ml) *see note above the recipe
- White Vinegar 2 teaspoons (10ml)
- Coconut Extract 2 teaspoons (10ml)
- All Purpose Flour 1½ cups (188g)
- Cornstarch 1 Tablespoon (8g)
- Baking Powder 3 teaspoons
- Salt ½ teaspoon (3g)
- Unsweetened Coconut Flakes 1 cup
For the Mango Whipped Cream
- 2 Pints SILK Brand Whipping Cream
- Or 4 cups whipped cream
- Confectioners Sugar to taste 1/4 - 1/2 cup
- Fresh Mangoes 2 large chopped 3 cups
- Toasted Large Flaked Coconut for garnish 2 cups
For the Mango Topping:
- Small diced Mango approximately 2 cups from 1-2 large mangoes
- Mango Juice or Water ½ cup (117ml)
- Sugar 2 Tablespoons (28g)
- Vegan Butter 2 Tablespoons (28g)
- Cornstarch 1 Tablespoon (8g)
- Rum Extract optional* 2 teaspoons (10ml)
- Preheat the oven to 350°F and then grease & parchment line your half sheet pan
- For the cake batter cream the softened vegan butter with the sugar on medium to high speed until light & fluffy, this may take about 4 minutes.
- Scrape the bottom & sides of the bowl for an even mix.
- Combine the flax meal with the aquafaba and whisk smooth, let stand 5 minutes to thicken.
- Add the coconut extract to the coconut milk
- Sift the flour with the baking powder, cornstarch and salt .
- Add the coconut flakes, stir to combine evenly.
- Add 1/3 of the dry ingredients to the creamed mixture and mix on low just to combine
- Add half of the coconut milk and mix just to combine, scraping bowl if needed.
- Add another 1/3 of the dry ingredients and then the last of the milk mixing after each addition just until combined
- Add the last of the dry ingredients and mix well
- Spread the batter into the greased & parchment lined cake pan and bake immediately in the preheated oven for 15 minutes then turn the temperature down to 325°F for another 12-15 minutes or when a toothpick inserted into the center comes out with soft crumbs
- Cool in the pan and then careful remove the cake layer to a cutting board to cut it into 4 equal pieces *see video tutorial
- For the vegan whipped cream: Prepare your choice of vegan whipped cream using my recipes or a recipe you love the most OR take 2 pints of SILK brand Whipping Cream and whip to soft peaks.
- Add the mango powder and whip smooth
- Build the cooled cake layers with the mango cream and chopped mangoes in each layer
- Ice the cake with the remaining coconut whipped cream and garnish with toasted coconut flakes and mango pieces on top or prepare the mango topping recipe as follows
- For the Mango Topping:
- Combine the sugar with the cornstarch and whisk to combine well
- Add the sugar, cornstarch and mango juice or water to a sauce pot with the vegan butter and bring to boil whisking constantly to avoid scorching
- Remove from heat after a full boil and add the rum extract *optional and then pour over the chopped mango and stir well to combine, refrigerate to cool then use as a topping for your cake
Coconut Mango Cream Cake must be kept refrigerated at all times and will stay fresh wrapped loosely to prevent drying for up to 5 days