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| butter, sugar, egg, flour, baking powder, chocolate, coconut flakes (Photo credit: Wikipedia) |
Sweetened shredded or flaked coconut is a moist form of dried coconut. It usually comes in a plastic bag, but it can also often be found in a can in the baking aisle of the supermarket. Toasting brings out the coconut's natural nutty flavor. To toast coconut, spread it on a baking sheet and toast in a preheated 350 degrees F oven until the edges are lightly golden brown, 8-10 minutes.
You will need:
For the coconut cake:
Vegetable oil spray
1 1/2 cups (7 1/2 oz/235 g) unbleached all-purpose (plain) flour, plus extra for dusting
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (4 oz/125 g) unsalted butter, at room temperature
3/4 cups (6 oz/185 g) sugar
2 large eggs
1 1/2 teaspoons coconut extract (essence)
1/2 teaspoon vanilla extract (essence)
1/2 cup (4 fl oz/125 ml) whole milk
1 cup (4 oz125 g) sweetened shredded coconut, lightly toasted and cooled
2 large ripe mangoes, peeled, pitted, and cut into 1/4-inch (6 mm) cubes
2 teaspoons fresh lime juice
1-2 tablespoons sugar
Here's how:
Position a rack in the lower third of the oven and preheat to 325 degrees F. Coat a 5-by-9-by-4-inch (13-by-23-by-10-cm) loaf pan with vegetable oil spray. Dust the pan with flour, then tap out any excess.
To make the cake, sift together the flour, baking powder, and salt into a bowl and set aside. In a stand mixer fitted with the paddle attachment, heat the butter on medium speed until pale and fluffy. Add the sugar and beat well. Add the eggs one at a time, beating well after each addition. Add the coconut and vanilla extracts. Beat in half the flour mixture, then half the milk, and repeat to add the remaining flour and milk. Reserve 1 tablespoon of the shredded coconut for garnish and stir in the remainder.
Scrape the batter into the prepared pan. Bake until the top is golden and the center is firm to the touch, 55-60 minutes. Let cool in the pan on a wire rack for 20-30 minutes, then turn out of the pan.
In a large bowl, sprinkle the mango cubes with the lime juice and sugar to taste and toss to distribute evenly. Place a slice of warm or room-temperature coconut cake on each dessert plate. Spoon the mango mixture over each slice of cake and garnish with the reserved coconut. Serve immediately.
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