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1
Preheat the oven to 350 degrees F and butter an 8-inch square non-reactive metal baking pan.
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2
In the bowl of an electric mixer, beat the butter until smooth.
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3
Add 3/4 cup of the sugar and the orange peel and beat until fluffy.
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4
Beat 1 egg into the butter and sugar mixture until well incorporated, followed by 1/2 of the flour.
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5
Repeat with the remaining egg and flour.
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6
Fold the dried coconut into the cake batter, and pour the batter into the prepared baking pan.
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7
Bake the cake until a tester inserted in the center comes out clean, about 25 minutes.
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8
Transfer the pan to a cooling rack over a sheet pan and allow the cake to cool slightly.
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9
While the cake is cooling, make the syrup by combining 1/2 cup of the remaining sugar with 1/4 cup of the orange juice in a medium non-reactive bowl.
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10
Whisk together until the sugar dissolves.
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11
Using a wooden skewer or toothpick, poke holes all over the cake.
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12
Pour the orange syrup over the cake in several additions, allowing each addition to be absorbed before adding another.
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13
Serve the cake warm or allow the cake to cool completely before serving.
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14
The cake may be made 1 day in advance and kept at room temperature, covered with plastic wrap, until ready to serve.
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15
To serve, slice the cake into 8 equal portions.
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16
Carefully remove the cake from the pan using an offset spatula - the cake will be fragile.
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17
Place a slice of the cake on a dessert plate and spoon about 1/3 cup of the stewed mangoes over the cake.
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18
In a small bowl, combine the creme fraiche and the whipped cream, and fold until blended.
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19
Top each serving of cake with a dollop of the creme fraiche and whipped cream blend.
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20
Garnish with a sprig of mint and dust with confectioners' sugar.
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21
1 tablespoon butter
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22
1 tablespoon minced ginger
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23
1/2 cup fresh squeezed orange juice
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24
3 cups ripe but firm mangoes, diced
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25
1/4 cup granulated sugar, plus a bit more if the mangoes are not quite ripe
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26
1 tablespoon freshly chopped mint leaves
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27
Set a 2-quart saucepan over medium-high heat and add the butter.
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28
Once melted, add the ginger and saute until fragrant, about 30 seconds.
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29
Add the orange juice and continue to cook until the liquid boils and the juice is reduced by 1/2, about 2 to 3 minutes.
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30
Add the mangoes and the sugar to the pan and cook for 6 to 8 minutes.
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31
Fold the mint into the pan and remove from the heat.
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32
Allow to cool completely before serving.
