Coconut Cake with Mango & Orange Blossom

The result is a beautifully balanced dessert layered with mango compote, softly whipped Chantilly cream, and a delicate syrup that keeps the cake irresistibly moist. Enjoy!

For the Cake Sponge:

• 4 eggs
• 5 oz sugar
• 1 ⅓ cups desiccated coconut
• 1 tablespoon flour (or gluten-free flour)
• 1 teaspoon baking powder
• 1 teaspoon orange blossom water
• ½ teaspoon salt

For the Cake Syrup:

• ½ cup sugar
• 2/5 cups water
• 1 teaspoon orange blossom

For the Chantilly Cream:

• 1 cup heavy cream
• 1 tablespoon powdered sugar
• 1 tablespoon milk powder
• 1 teaspoon vanilla powder

For the Cake Sponge:

• Preheat the oven to 180°C (356°F). Grease a 23 cm (9-inch) round cake pan and dust lightly with flour.
• In the bowl of a stand mixer add the eggs, sugar, and orange blossom.
• Whip on high speed until the mixture becomes pale, thick, and holds its shape when you lift the whisk (the ribbon stage).
• Gently fold in the desiccated coconut, flour, baking powder, and salt.
• Pour the batter in the pan and bake for 25 minutes or until a skewer inserted into the center comes out clean.
• Remove from the oven and allow the cake to cool completely on a wire rack.

For the Mango Filling:

• Add 1 cup (165 g) of the frozen mango and the water to a blender and blend until smooth.
• Transfer the purée to a saucepan and add the remaining mango, sugar, and vanilla extract.
• Simmer gently over low heat for 15–20 minutes, stirring occasionally, until thick and jam-like.
• Remove from the heat and let cool completely.

For the Chantilly Cream:

• Whip the heavy cream, powdered sugar, milk powder, and vanilla powder until stiff peaks form.
• Be careful not to overwhip.
• Refrigerate for at least 1 hour before assembling the cake.

For the Syrup:

• Combine the sugar and water in a saucepan and heat gently until the sugar dissolves. Then bring to a boil and simmer for about 5 minutes.
• Remove from the heat, stir in the orange blossom water, and allow to cool slightly.

For the Assembly:

• Place the cooled cake on a serving plate or cake stand.
• Drizzle the syrup evenly over the cake, allowing it to soak in fully.
• Spread a thin layer of Chantilly cream over the top, then pipe a border around the edge to create a well.
• Spoon the mango filling into the center.
• Chill until ready to serve and enjoy!

Notes

Related: Saffron-Ginger Trifle w/ Homemade Orange Marmalade Related: Berry Jam & Mascarpone Crêpe Cake

Related: Karak Tea Cake w/ Spiced Apple Filling & Cardamom Cream Cheese Frosting Related: Lime & Coconut Loaf Cake w/ Cream Cheese Frosting

Related: White Chocolate & Mango Tart with Raspberry Coulis