MANGO PUDDING AND COCONUT LAYER CAKE

Mango pudding and coconut layer cake

MANGO PUDDING AND COCONUT LAYER CAKE

#SIAintheKitchen

Okay, it’s been a while since I’ve made a fun cake. I went from baking cakes every to…nothing. I haven’t baked a layer cake since August so I was itching to make something and what better occasion than my boyfriend’s birthday? I took his favourite elements - mango pudding, coconut, and tropical flavours - pieced them altogether in my own take on a mango cream layer cake. With all the added components, it turned out to be a mango pudding and coconut layer cake with wondrous results.

As usual, I take so much inspiration from Momofuku Milk Bar - it’s one of my favourite cookbooks of all time. I’m a huge fan of Christina Tosi and her whimsical and nostalgic style of baking and inspired me so much in my own personal baking. I have taken her style of baking and use those principles in my own cake recipes that I’ve made up including this one.

And by popular request, I have finally gotten around to writing the recipe out! Beware of the number of components. It actually doesn’t involve a ton of active time. The most time-consuming parts are baking the cake, waiting the mango pudding to set and writing for the coconut whipped cream to set as well. Note that this cake can be made 100% vegan if you substitute the whipped cream with all coconut whipped cream and use agar agar for the gelatin in the mango pudding. Just a couple tips - hopefully this isn’t too intimidating!

Lastly, I’d either start baking this in the morning or the night before serving as you’ll need time to let the layers set. Happy baking!

MANGO PUDDING AND COCONUT LAYER CAKE - makes 1 8” cake

Cake

  • 1 cup all-purpose flour

  • 1/2 cup cake and pastry flour

  • 1 tsp baking soda

  • 1 1/2 tsps baking powder

  • 1 cup granulated sugar

  • pinch of salt

  • 1/2 cup vegetable oil

  • 1 cup coconut milk (full fat)

  • 2 tsps mango flavouring

  • 1 tsp apple cider vinegar

Mango juice soak

  • 1/4 cup mango juice (no pulp)

Mango pudding (will only need 1/2 of this recipe - can also use full if you want a thicker layer of pudding)

  • 1/4 cup water

  • 1 packet (50g) Knox gelatin

  • 1/4 cup boiling water

  • 1/2 cup granulated sugar

  • 1 cup mango puree (no pulp - yellow Philippine or Indian mangoes are best)

  • 1 cup coconut milk (full fat)

Coconut whipped cream

  • 1 (400ml) can coconut cream, refrigerated until you are ready to make the whip

  • 1/2 tsp madagascar bourbon vanilla extract

Fresh mango

  • 2 yellow Philippine or Indian mangoes, diced and patted dry

Whipping cream

  • 1 (473ml) carton whipped cream

  • 1/2 cup icing sugar

  • 1/2 tsp madagascar bourbon vanilla extract

Making the cake layers:

  1. Preheat the oven to 325F and grease an 8” cake round springform pan. Set aside.

  2. In a stand mixer, whisk together the the dry ingredients. In a small separate bowl, mix together the wet ingredients. Slowly add the wet ingredients to the dry ingredients and mix on medium until well-incorporated. Pour the cake batter to the prepared cake pan and bake for 30 - 35 minutes or until a cake tester comes out clean.

  3. Let the cake cool down completely and place the bottom layer of the cake back in the springform pan and brush with the mango juice to lightly “soak” it. This is to keep the cake moist. If you have acetate, this is a great opportunity to line the cake pan to ensure nice even layers without it seeping on the sides. I didn’t use them here but you most certainly can.

How to make mango pudding:

  1. While the cake is being baked/allowing to cool down, start on the mango pudding. Dissolve 1/4 cup water with the gelatinous packet. Add 1/4 cup boiling water and sugar and mix to combine. Slowly whisk in the coconut milk and once incorporated, slowly dribble into the mango puree. Pour the mango pudding on top of the bottom mango cake layer. I only used half here and put the rest into ramekins to eat on its own. You can use the full mango pudding recipe - you will just have a a thicker mango pudding layer. Transfer to the fridge to allow the pudding to set, about 2 - 3 hours.

Coconut cream layer:

  1. Once the pudding is set, you can whip up the coconut cream. Using the whisk attachment on your stand mixer, whisk the coconut cream and vanilla extract until fluffy. Spread over the mango pudding in an even layer. Transfer to the freezer allow the coconut cream to harden - about 1 - 2 hours.

Fresh mango layer:

  1. Once the coconut cream layer has hardened, take out of the freezer and spread the fresh mango (leave about 1/2 cup for the garnish) on top in an even layer.

Whipped cream layer and final cake layer:

  1. Brush the remaining mango juice on the inner side of the top layer of cake. Set aside.

  2. Whip up the whipped cream and vanilla extract until stiff and fluffy on medium speed. Gradually add in the icing sugar until well-incorporated.

  3. Spread the 2/3 of the whipped cream on top of the fresh mangoes.

  4. Layer the top mango cake layer over the whipped cream. With the remaining whipped cream, dollop it on top of the cake with a space in the middle for the remaining fresh mangoes. The cake should have beautiful exposed layers a la Momofuku Milk Bar cakes. Serve immediately - if not, refrigerate the cake at all times to ensure the whipped cream lasts.

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