Recipe Mango Coconut Nanalan Cake

Mango Coconut Nanalan Cake is a delicious dessert that mixes mango and coconut flavors for a decadent treat.

This cake, popular for its mix of sweet mango, creamy coconut, and exotic flavor, comes from Southeast Asia.

Why Choose Mango Coconut Nanalan Cake?

Recipe Mango Coconut Nanalan Cake When it comes to choosing a dessert that stands out, Mango Coconut Nanalan Cake excels. Its distinct flavor profile appeals to both mango enthusiasts and coconut lovers alike.

The cake is moist and sweet, making it great for any occasion, from casual get-togethers to fancy parties.

Ingredients of Mango Coconut Nanalan Cake

To craft the perfect Mango Coconut Nanalan Cake, quality ingredients are essential:

• Fresh Mangoes: The key ingredient that gives the cake its vibrant mango flavor.
• Coconut Milk: Adds richness and a creamy texture to each bite.
• Vanilla Extract: Enhances the overall aroma and complements the sweetness.
• Cake Flour: Provides the structure for a soft and tender crumb.
• Eggs and Butter: Ensure richness and moisture in every slice.
• Sugar and Salt: Balances the sweetness and enhances the flavors.

How to Make Mango Coconut

Creating a Mango Coconut Nanalan Cake requires precision and a love for baking. Here’s a simplified recipe:

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Mango Coconut Nanalan Cake

Mango Coconut Nanalan Cake

Author: Master Chef Cuisine: American Courses: Dessert Recipe Keys: M Mango Coconut Nanalan Cake

Prep Time 25 mins Cook Time 20 mins Rest Time 27 mins Total Time 1 hr 12 mins

Cooking Temp: 460  °C Servings: 4 Calories: 280 kcal

Dietary:

D Dessert

Description

The Mango Coconut Nanalan Cake is a delightful fusion of tropical flavors, bringing together the creamy sweetness of ripe mangoes and the rich, nutty taste of coconut. This cake is perfect for any special occasion or as a luxurious dessert to enjoy with family and friends. Its moist texture and vibrant flavors make it a standout dish that will leave a lasting impression on anyone who tries it. Let’s delve into the detailed recipe, ensuring each step is followed meticulously to achieve the perfect cake.

Ingredients

Servings

• Cake Batter:
• 2 cups all-purpose flour: Provides the structure for the cake.
• 1 cups granulated sugar: Adds sweetness and helps in the browning process.
• 1 cup unsweetened coconut milk: Enhances the cake with a rich (creamy coconut flavor.)
• 1 cup mango puree: Offers a sweet (tropical mango taste.)
• cup unsalted butter (softened: Adds moisture and richness.)
• 3 large eggs: Binds the ingredients and adds structure.
• 1 teaspoon baking powder: Helps the cake rise.
• teaspoon baking soda: Reacts with the acidic components to aid in leavening.
• teaspoon salt: Enhances the flavors.
• 1 teaspoon vanilla extract: Adds a pleasant aroma and depth of flavor.
• 1 cup shredded coconut: Adds texture and a more intense coconut flavor.
• Mango Filling:
• 2 ripe mangoes (diced: Fresh mango pieces for the filling.)
• cup granulated sugar: Balances the tartness of the mangoes.
• 2 tablespoons lemon juice: Adds a tangy contrast to the sweetness.
• Coconut Cream Frosting:
• 1 cup heavy cream: The base of the frosting.
• cup coconut cream: Intensifies the coconut flavor.
• cup powdered sugar: Sweetens the frosting.
• 1 teaspoon vanilla extract: Enhances the flavor.

Instructions

1. Preparing the Cake Batter:
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2. Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
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3. In a large mixing bowl, cream together the butter and sugar until light and fluffy using an electric mixer.
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4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
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6. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk and mango puree. Begin and end with the dry ingredients.
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7. Fold in the shredded coconut until evenly distributed.
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8. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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10. Making the Mango Filling:
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11. In a medium saucepan, combine the diced mangoes, sugar, and lemon juice.
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12. Cook over medium heat, stirring occasionally, until the mangoes are soft and the mixture has thickened, about 10-15 minutes.
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13. Allow the filling to cool completely before using.
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14. Preparing the Coconut Cream Frosting:
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15. In a large mixing bowl, beat the heavy cream until soft peaks form.
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16. Add the coconut cream, powdered sugar, and vanilla extract. Continue beating until stiff peaks form.
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17. Chill the frosting in the refrigerator until ready to use.
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18. Assembling the Cake:
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19. Level the cakes if necessary, using a serrated knife.
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20. Place one cake layer on a cake stand or serving plate. Spread a generous layer of the mango filling over the top.
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21. Place the second cake layer on top of the filling.
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22. Frost the entire cake with the coconut cream frosting, using a spatula to create a smooth finish.
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23. Garnish the cake with additional shredded coconut and mango slices, if desired.
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Nutrition Facts

Servings 4

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Amount Per Serving

Calories 280kcal

Calories from Fat 300kcal

% Daily Value *

Total Fat 34g53%

Saturated Fat 6g30%

Trans Fat 3g

Cholesterol 45mg15%

Total Carbohydrate 450g150%

Sugars 30g

Protein 34g68%

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Vitamin A 0.03 IU

Vitamin C 0.09 mg

Calcium 0.14 mg

Vitamin D 0.05 IU

Vitamin E 0.06 IU

Vitamin K 0.03 mcg

Niacin 0.01 mg

Folate 0.03 mcg

Vitamin B12 0.02 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Mango Puree: Ensure the mangoes used for the puree are ripe and sweet. If fresh mangoes are not available, canned mango puree can be used. Coconut Milk: Use full-fat coconut milk for a richer flavor and better texture. Frosting Stability: If the frosting seems too soft, refrigerate it for a few minutes before using. Storage: Store the cake in an airtight container in the refrigerator for up to 3 days. Serving Suggestions: This cake pairs beautifully with a cup of hot tea or a glass of chilled coconut water. The Mango Coconut Nanalan Cake is a tropical delight that brings together the luscious flavors of mango and coconut in a harmonious blend. Whether enjoyed at a celebration or as a special treat, this cake is sure to impress with its rich taste and moist texture. Follow the steps meticulously to ensure the best results, and enjoy the compliments that are sure to come your way.

Customers rave about the Mango Coconut Nanalan Cake for its unparalleled flavor and texture. Here are some testimonials:

• Anna K.: “Absolutely divine! The mango flavor bursts in every bite, and the coconut adds a creamy twist. A must-try!”
• John S.: “As someone who loves tropical flavors, this cake exceeded my expectations. It’s moist, not too sweet, and perfect with a cup of coffee.”

Expert Opinions

Experts in the culinary world appreciate the complexity and creativity of Mango Coconut Nanalan Cake. Chef Michael L. shares his insights:

“This cake represents a harmonious blend of tropical ingredients. The use of fresh mangoes and coconut milk elevates its taste, making it a standout dessert for any occasion.”

Where to Buy Mango Coconut Nanalan Cake

Finding a quality Mango Coconut Nanalan Cake can be challenging. Look for bakeries and specialty dessert shops that prioritize fresh ingredients and artisanal craftsmanship. Online platforms may also offer convenient delivery options, ensuring you can enjoy this delicacy wherever you are.

Mango Coconut Nanalan Cake is not just a dessert, it’s a tropical treat that captures the essence of indulgence.

If you’re having a party or just craving something sweet, this cake will impress you. It has delicious flavors and a perfect texture.

Discover why Mango Coconut Nanalan Cake has become a favorite among dessert aficionados worldwide.