Thai Coconut Cake With Mango Sauce Recipe

Name: Thai Coconut Cake With Mango Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 5 eggs, separated; 1/2 cup brown sugar; 1 pinch salt; 1/2 cup oil; 1/4 cup coconut milk (NOT sweetened, stir before measuring); 2 teaspoons coconut extract; 2 teaspoons baking powder; 1 cup all-purpose flour; Sauce (optional but soooo good); 2 mangoes, peeled and cubed (about 1 1/2 cups); 3/4 cup coconut milk; 1/4 cup brown sugar; 1 teaspoon coconut extract; 1 teaspoon vanilla extract

Servings: persons

Cake
5 eggs, separated
1/2 cup brown sugar
1 pinch salt
1/2 cup oil
1/4 cup coconut milk (NOT sweetened, stir before measuring)
2 teaspoons coconut extract
2 teaspoons baking powder
1 cup all-purpose flour
Sauce (optional but soooo good)
2 mangoes, peeled and cubed (about 1 1/2 cups)
3/4 cup coconut milk
1/4 cup brown sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract

1
Preheat oven to 350.
2
Grease a tube pan.
3
Beat the egg WHITES on high for about 3 minutes - till they resemble whipped cream, and set aside. (Doing this first helps insure no grease from the next steps carries over on the beater/bowl and prevents them from whipping up!).
4
Beat the egg YOLKS, adding in the sugar, salt, oil, coconut milk and coconut extract.
5
Add the baking powder and then the flour to the yolk mixture.
6
Beat just till blended.
7
Fold the egg whites into the yolk mixture just till incorporated - you want to keep it as fluffy as you can but still mixed.
8
Pour into your prepared pan and bake for 30 minutes - or till the top is golden brown and an inserted knife/cake tester comes out clean.
9
Sauce:
10
Place all the sauce ingredients into a blender or food processor and blend till smooth.
11
To serve:
12
Warm the mango sauce in a saucepan.
13
Cut slices of the cake and plate them.
14
Pour warm sauce over.
15
If desired garnish with freshly toasted unsweetened coconut.

783

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cake, 5 eggs, separated, 1/2 cup brown sugar, 1 pinch salt, and more.

Yes, Thai Coconut Cake With Mango Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Thai Coconut Cake With Mango Sauce

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