Thai Coconut Cake With Mango Sauce

May 20, 2023May 20, 20230 2
Thai Coconut Cake with Mango Sauce - A Unique Twist to a Classic Favorite
in Dessert

Prep

25 min

Cook

30 min

Ready In

55 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

5 eggs , separated
1/2 cup brown sugar
1 pinch salt
1/2 cup oil
1/4 cup coconut milk ( NOT sweetened , stir before measuring )
2 teaspoons coconut extract
2 teaspoons baking powder
1 cup all-purpose flour
2 mangoes , peeled and cubed ( about 1 1/2 cups )
3/4 cup coconut milk
1/4 cup brown sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract

Nutrision Information

Servings Per Recipe
8
Calories
422
Sugar
21g
Fat
28g
Thai Coconut Cake with Mango Sauce is a delicious twist to a classic cake. The light and fluffy cake has a tender crumb and a delicate coconut flavor that pairs well with the sweet and tangy mango sauce. This gluten-free dessert is perfect for parties or a casual get-together with friends and family. The coconut cake is a popular Thai dessert made with coconut milk and coconut extract, which gives it a unique and refreshing taste. The mango sauce adds a fruity note that complements the coconut flavor of the cake. The combination of flavors makes this cake an unforgettable dessert experience.

Instructions

1.Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan.
2.Beat the egg yolks with the brown sugar and salt in a large bowl until thick.
3.Mix in the oil, coconut milk, and coconut extract until well combined.
4.Sift in the flour and baking powder, and gently stir until just incorporated.
5.In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no white streaks remain.
6.Pour the batter into the prepared pan, and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
7.While the cake cools, make the mango sauce. Puree the mangoes in a blender or food processor until smooth.
8.In a saucepan, combine the coconut milk, brown sugar, coconut extract, and vanilla extract. Heat the mixture over medium heat until the sugar dissolves and the mixture begins to simmer.
9.Stir in the mango puree, and cook for 3-5 minutes, or until the sauce thickens slightly.
10.Remove from heat and let cool to room temperature.
11.Once the cake has cooled, remove it from the springform pan. Serve slices of cake drizzled with mango sauce.

PROS

This coconut cake has a light and fluffy texture with a delicate coconut flavor, while the mango sauce adds a sweet and tangy twist.
The cake is perfect for a special occasion or as a simple dessert.

CONS

The cake requires a bit of work to make, with the separation of eggs and folding of egg whites.
Additionally, it’s not vegan or gluten-free.

HEALTH & BENEFITS

Coconut milk contains healthy fats and is a good source of iron, magnesium, and potassium. Mangoes are rich in vitamin C, vitamin A, and fiber.

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