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–+ servings
Coconut Mango Cream Cake

Coconut Mango Cream Cake

Be sure to read all the notes for success section above the recipe
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Prep Time 45 minutes
Cook Time 28 minutes
Total Time 1 hour 13 minutes
Servings 16

Ingredients
  

For the cake batter

  • 12 Tbs Vegan Butter 170g
  • 1 cup Granulated Sugar 200g
  • 2 Tbs Flax Meal 16g
  • 4 Tbs Aquafaba 56g
  • 1 cup Full Fat Coconut Milk 237ml
  • 2 teaspoon White Vinegar 10ml
  • 2 teaspoon Coconut Extract 10ml
  • 1½ cups All Purpose Flour 188g
  • 1 Tbs Cornstarch 8g
  • 3 teaspoons Baking Powder
  • ½ teaspoon Salt 3g
  • 1 cup Unsweetened Coconut

For the Whipped Cream

For the Mango Topping:

  • 2 cups Fresh Mango
  • ½ cup Water 117ml
  • 2 Tbs Sugar 28g
  • 2 Tbs Vegan Butter 28g
  • 1 Tbs Cornstarch 8g
  • 2 teaspoons Rum Extract *optional 10ml

Instructions
 

  • Preheat the oven to 350°F & grease & parchment line a half sheet pan 12" x 18"
  • 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.
  • Combine the flax meal with the aquafaba & whisk smooth, let stand 5 minutes to thicken.
  • Combine the extract & vinegar with the coconut milk
  • Sift the flour with the baking powder, cornstarch & salt .
  • Now add 1/3 of the dry ingredients to the creamed butter mixture on low speed mixing just enough to combine before adding the next addition
  • Next add half of the coconut milk then another 1/3 of the dry ingredients
  • Then the last of the milk & the last of the dry ingredients
  • Now add the coconut flakes & mix well
  • Spread the batter into the greased & parchment lined cake pan & 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 to COLD (you can freeze for ease of handling)
    Carefully remove the cake layer to a cutting board to cut it into 4 equal pieces *see video tutorial
  • For the Mango Topping: In a medium sauce pot combine the sugar with the cornstarch then add the water & whisk to a smooth slurry, bring to boil whisking constantly to avoid scorching
  • Remove from heat after a full boil add the rum extract *optional then pour over the chopped mango in a large mixing bowl & stir to combine, refrigerate to cool then use as a topping & filling for your cake
  • Prepare your choice of vegan whipped cream

Video

Notes

Storage: Coconut Mango Cream Cake must be kept refrigerated at all times and will stay fresh wrapped loosely for up to 5 days
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