This Easy Thai Mango Cake recipe is one of my favorite cakes to make. The flavor of the mango transports me instantly to the tropical heat of Thailand. I love any recipe that brings some of that sunshine onto my table.
I start by making a standard coconut cake using eggs, sugar, coconut (dried, oil and essence), flour, baking powder and salt. I then make a cream cheese filling and frosting before assembling the cake and decorating with mango chunks. If I find fresh mango at the store, I use that or you can use canned mango if you prefer.
To make Easy Thai Mango Cake, you will need the following ingredients:
Preheat the oven to 325°F. Grease and line two 9 inch cake pans with baking paper.
Using an electric mixer, beat the sugar and eggs together on high speed for 4-5 minutes.
Add the coconut and on low speed, gradually add the flour, baking powder, salt, melted coconut oil (or butter), and coconut (or vanilla) extract. Don’t over-mix.
Distribute the cake batter evenly between the two baking pans. Bake for 30-40 minutes until a toothpick or skewer inserted in the center comes out clean.
Remove the cakes from the baking pans and leave to cool completely on a wire rack.
In a mixing bowl, cream the sugar, cream cheese and coconut (or vanilla) extract.
Whip the cream in a separate bowl for about 6-8 minutes until stiff peaks form.
Fold the whipped cream into the cream cheese a little at a time.
Place 1 of the cakes on a plate. Spoon some of the cream filling on the cake and spread it to ½ to 1-inch thickness. Top with ½ of the diced mango.
Place the second cake on top of the first and spread cream all over. Add cream to cover the sides of the cake.
Decorate with fresh mango and other fruit if you like — blueberries, blackberries, cherry, and strawberries.
This Easy Thai Mango Cake recipe will bring a taste of sunny Thailand to your home. Try it soon and please come back with a review for me!
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