Mango Coconut Cake With Yogurt Lime Cream Recipes

MANGO COCONUT CAKE

MANGO COCONUT CAKE image

Number Of Ingredients 26

Ingredients

Mango Coconut Cake
The original recipe is call; Is it Really Better than Sex? Cake by Paula Deen. You can find it at her website. She uses pineapple instead of mango and she uses more sugar.
Here is the version I made for Susan's party. It is pretty easy, just a lot of steps. Hint: Start out by toasting the coconut, bake the cake, make the mango sauce, cook the pudding, assemble all of the above, chill cake, whip the cream and frost the cake, have a cigarette when you are done, ha ha.
The cake serves up best if left in the refrigerator until serving time. Call me you have any ?? 528-7903
Ingredients:
1 18.25 oz. box yellow cake mix plus ingredients to prepare
1 large box of vanilla pudding (not instant) plus the ingredients to prepare
1 bag of Trader Joe's Frozen Mango chunks defrosted
1/2 cup of sugar
Whipped Cream Frosting
*1 cup toasted coconut
1/2 cup of Trader Joe's sliced and toasted almonds
2 cups heavy whipping cream
2 teaspoons almond extract
1/2 cup powdered sugar
Directions:
Preheat oven 350 degrees
Bake cake following the package directions using a 10x15x3 pan (the original recipe calls for a 9x13x2 pan, but I used a larger size) bake 30 to 35 min.
While the cake is baking, combine the mango chunks with 1/2 cup of sugar in a saucepan, bring to a boil over medium heat and stir to break up the chunks. Remove from heat and cool slightly.
Once the cake is baked remove from oven and using a fork pierce holes into the cake. Pour the mango sauce over the hot cake and set aside.
Cook the pudding according to the directions, cool slightly and pour over the mango sauce and refrigerate cake until well chilled.
Whip the cream with 1/2 cup of powdered sugar and almond extract until stiff. Cover the cake with the whipped cream and sprinkle toasted coconut and sliced almonds on top.
*Toasted Coconut:
Preheat oven 300 degrees
Spread coconut on a baking sheet
Bake for 15-20 min. stirring every 5 min.

Steps:

Preheat oven 350 degrees Bake cake following the package directions using a 10x15x3 pan (the original recipe calls for a 9x13x2 pan, but I used a larger size) bake 30 to 35 min. While the cake is baking, combine the mango chunks with 1/2 cup of sugar in a saucepan, bring to a boil over medium heat and stir to break up the chunks. Remove from heat and cool slightly. Once the cake is baked remove from oven and using a fork pierce holes into the cake. Pour the mango sauce over the hot cake and set aside. Cook the pudding according to the directions, cool slightly and pour over the mango sauce and refrigerate cake until well chilled. Whip the cream with 1/2 cup of powdered sugar and almond extract until stiff. Cover the cake with the whipped cream and sprinkle toasted coconut and sliced almonds on top. *Toasted Coconut: Preheat oven 300 degrees Spread coconut on a baking sheet Bake for 15-20 min. stirring every 5 min.

MANGO CAKE WITH OLIVE OIL AND GREEK YOGURT

Mango Cake with Olive Oil and Greek Yogurt image

This is a terrific and easy mango cake recipe that turned out even better than I expected. The mix of olive oil and butter along with the Greek yogurt is what I think makes this cake incredibly moist and flavorful. It's great for using overripe mango or even mango that isn't as sweet as you had hoped.

Provided by Diana Moutsopoulos

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

1 cup white sugar
¼ cup unsalted butter, softened
¼ cup olive oil
1 medium egg
1 tablespoon brandy
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
½ cup Greek yogurt
½ cup milk
2 medium mangoes, peeled and diced

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
Beat sugar, butter, and olive oil together in a large bowl until light and fluffy, 3 to 5 minutes. Mix in egg and brandy.
Combine flour, baking powder, baking soda, salt, and cinnamon in a separate bowl. Mix flour mixture into the wet ingredients alternately with yogurt and milk, stirring just until combined. Gently fold in mango. Spread into the prepared pan; batter will be thick.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 393.5 calories, Carbohydrate 59.1 g, Cholesterol 42.5 mg, Fat 15.1 g, Fiber 1.8 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 316.7 mg, Sugar 34 g

MANGO-COCONUT CAKE WITH YOGURT-LIME CREAM

Mango-Coconut Cake With Yogurt-Lime Cream image

Delicious variation of upside down cake! Original recipe from Homemakers Magazine with a couple of changes. Everyone asks for this recipe.

Provided by p.dawne

Categories Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 20

Ingredients

3 cups ripe firm mangoes, diced in 1/2-inch pieces
1 cup unsweetened large flaked coconut
2/3 cup packed brown sugar
2 teaspoons grated orange zest (for topping)
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1 tablespoon grated orange zest
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
2 eggs, lightly beaten
1/3 cup milk
1/4 cup orange juice
1/4 cup butter, melted
1 teaspoon vanilla
1 cup plain yogurt
1 tablespoon lime juice
2 teaspoons grated lime zest
1/2 cup whipping cream
2 tablespoons icing sugar

Steps:

Pre heat oven to 350.
Stir together mango, coconut, brown sugar, orange peel, cinnamon and nutmeg: reserve for topping.
Mix flour, sugar and baking powder in a large bowl. Mix eggs with milk, orange juice, orange peel ,melted butter and vanilla in a separate bowl. Add to flour mixture and mix just until smooth(batter will be thick).
Spread batter evenly in a greased 9x13 cake pan. Spread mango mixture evenly over batter. Bake in preheated oven for 35-40 minutes until lightly browned on top and firm to the touch.
Great with ice cream or Yogurt Lime Cream as below:.
Stir together yogurt lime juice and peel.
Whip cream and add icing sugar.
fold cream into yogurt mixture. ( can be refridgerated for up to two hours before serving) Serve along side cake.

Nutrition Facts : Calories 342.6, Fat 11.5, SaturatedFat 7.5, Cholesterol 58.4, Sodium 147.3, Carbohydrate 57.2, Fiber 2, Sugar 42.2, Protein 4.5

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