Coconut Cake with Mango Filling

coconut cake with mango filling

This rich coconut cake gets a tart flavor from mango filling.

Coconut Cake with Mango Filling
Makes 1 (9-inch) cake
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  1. ½ cup mango nectar
  2. 3 egg yolks
  3. ½ cup sugar
  4. ½ cup butter, cut into ½-inch pieces
  1. 2 cups butter, softened
  2. 2½ cups sugar
  3. 1 tablespoon vanilla extract
  4. 1 teaspoon coconut extract
  5. 6 large eggs
  6. 4½ cups all-purpose flour
  7. 1 tablespoon baking powder
  8. ½ teaspoon salt
  9. 1 (13.5-ounce) can coconut milk (not cream of coconut)
  1. 1 cup butter, softened
  2. 5 cups confectioners’ sugar
  3. ½ cup sour cream
  4. 1 teaspoon coconut extract
  5. Garnish: sweetened flaked coconut, chopped macadamia nuts
  1. For filling: In the top of a double boiler, whisk together mango nectar and egg yolks until smooth; whisk in sugar. Cook, stirring occasionally, over simmering water for 15 to 20 minutes or until thickened. Whisk in butter a few pieces at a time until melted and smooth.
  2. Pour mixture into a small bowl, and cover with plastic wrap, pressing wrap directly on surface to prevent a skin from forming. Refrigerate for at least 4 hours before using.
  3. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour.
  4. For batter: In a large bowl, beat butter, sugar, and extracts with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition.
  5. In another large bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pans.
  6. Bake for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  7. For frosting: In a large bowl, beat butter with a mixer at medium speed until creamy. Gradually add confectioners’ sugar, beating until smooth. Beat in sour cream and extract just until combined.
  8. Cut each cake layer in half horizontally to make 6 layers. Spread filling between cake layers. Spread frosting on top and sides of cake. Garnish with coconut and macadamia nuts, if desired. Cover and refrigerate for up to 3 days.
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