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Mango and Coconut Cake: August 18, 2011

Filed under: Sweets / Mithai / Cakes — dhara0512 @ 6:25 pm
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A very delicious combination of mango, chocolates and coconut too…Yes the process to make this cake is slightly lengthy; but I bet, once you’ll receive the praises for your new tasty and tempting cake you’ll forget all the pain which you have invested in baking this recipe of yummy cake.

Requirements for Coconut Cake:

Maida Flour : 125 Grams

Baking Powder : 3/4 Tea Spoon

Soda Bi Carb : 3/4 Tea Spoon

Powdered Sugar : 1/3 Cup

Vanilla Essence : 1 Tea Spoon

Coconut Essence : 1 Tea Spoon

Desiccated Coconut: 3 Table Spoons

Whole Milk : 3 Table Spoons approximately

Butter : 2 Table Spoons

Requirements for Mango Ganache:

Double Fat Cream : ½ Cup

White Chocolate : ½ Cup

Canned Mango Pulp : 1 ½ Cup

Mango Essence : 2 Tea Spoons

Requirements for Chocolate Butter Cream:

Unsalted Butter : 1 Cup

Powdered Sugar : ¾ Cup

Cocoa Powder : 2 Table Spoons

3 ounces semi-sweet chocolate chips :

Process for the Coconut Cake:

Step 1: Sift the flour, baking powder and soda bi carb for 3 times for good aeration.

Step 2: Start preheating the oven to 180°D.

Step 3: Mix the butter and powdered sugar well with a beater, till the time the sugar is completely melted well with the butter.

Step 4: Mix 1 table spoon of desiccated coconut, vanilla and coconut essences to the mixture of butter and sugar.

Step 5: Add the flour mix to the above mixture with the help of spatula, also add milk spoon by spoon to get the mixture into semi dropping consistency.

Step 6: Grease the baking dish (preferably a long rectangle baking dish around 10 X 5 inches).

Step 7: Pour the cake’s batter into the greased baking dish and place it into the preheated oven for 20 to 25 minutes.

Step 8: Check the status of the cake by inserting a toothpick in the middle of the bake, if the stick comes out clean it means your cake is ready and if not than let the baking process go on for 5 to 10 minutes more (approximately).

Step 9: Once the cake is baked bring it out of oven and let it cool down to room temperature.

Step 10: Move the cake on a kitchen towel, and roll the cake with the towel and form a log and keep it aside.

Process for the Mango Ganache:

Step 1: Take the double cream in a microwave proof bowl and microwave it for about 30 secs.

Step 2: Remove the saucepan and add the finely grated white chocolate (should be on room temperature).

Step 3: Stir until cream and chocolate is melted well, check no lumps are remained.

Step 4: Add the mango extract to the above mix and let it cool down to room temperature.

Step 5: Once the mix it cooled down whip it on low speed for about 2 to 4 minutes.

Step 6: Add 3 tablespoons of mango pulp into the whipped mix  and stir it well.

Step 7: Place the mango ganache in the refrigerator for about 30 minutes.

Process For the Roll the Cake:

Step 1: Unroll the cake and remove the kitchen towel.

Step 2: Spread the mango ganache on the cake with the help of the spatula (don’t spread the ganache till the end of the cake, leave atleast 1 to 2 inches gap).

Step 3: Spread 5 tablespoons of mango pulp over the ganache and start rolling the cake.

Step 4: Form a log and  wrap the log with the butter paper and place it in the refrigerator for at least 2-3 hours.

Process For the Chocolate Butter-Cream:                                                                

Step 1: Sieve the powdered sugar with the cocoa powder in a bowl.

Step 2: Take another bowl in a microwave proof bowl and add grated semi sweet chocolate for 20-30 seconds in the microwave.

Step 3: Mix the unsalted butter, cocoa powder and powdered sugar.

Step 4: Add the melted chocolate and in the above mix and mix everything well.

Process for Final Step Up:

Step 1: Lightly roast the remaining desiccated coconut for 5 to 7 minutes on low flame and remove them on a plate and let it come down on room temperature.

Step 2: Un-wrap the parchment paper from the log of cake.

Step 3: Cover the cake log with the chocolate butter-cream and spread it well on all the sides with the help of a spatula.

Step 4: Sprinkle with the roasted coconut flakes generously on all the sides of the cake log.

Step 5: Put the cake log again in refrigerator for about and 30 to 40 minutes.

Step 6: While serving your mango and coconut cake to your guests, cut a slice with from the chilled cake log and serve it.


1 : Keep the grated chocolates, unsalted butter and cream on room temperature; to make it  easy for you while preparing both the ganaches.

2 : When you start to roll the cake, it’s essential to roll it tightly so you don’t have any air gap when serving it.

3 : You can also use a fresh ripe mango if you don’t have canned mango pulp. You might check the level of sweetness, if required add powdered sugar to the natural pulp to get the right taste.


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