August 18, 2008

Coconut Cake with Mango Curd

At last! The long awaited for coconut cake with mango curd and cream cheese frosting!

Well, ok. Long awaited by me, at least. Can you blame me? Look at this little gem. Granted, not so little. And not so innocent. Make no mistake; this is no angel food cake. These mini bundt cakes flirt with devilry, but are restrained by a few choice substitutes (ah, yes, that inevitable word). Nevertheless, delicious.

Oh, and if you think I was content with the topping portions shown above, you are wrong. That's enough to at least give you the idea, but I was moving past the idea. I was getting the big picture. In other words, I smeared on additional curd and frosting with each bite. So, yeah... now you get the whole "not so innocent" thing. These babies are tricky that way.
So you know how I was also going to make a tiered cake and even doubled my mango curd recipe so that I would have enough for layers? Yeah, so that didn't happen. I'm lazy; what can I say? But the good news that comes with me being an overachiever is that I have more mango curd to play with! Which means vegan mango-saffron creme brulees and chocolate tofu mousse swirled with mango curd and fresh berries. Forgive me? Thought so.

So here are the four components of the mini bundt cakes (or, if you just have to be an overachiever, a layer cake! ;) )

1. Coconut Milk Cake
Adapted from this recipe


  • 2 1/4 cups cake flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar
  • 1 1/4 cups Splenda
  • 1/3 cup Smart Balance Light, softened
  • 1/2 cup egg substitute
  • 1 14oz can light coconut milk
  • 1 tablespoon vanilla


  1. Preheat oven to 350 degrees.
  2. Coat one mini bundt pan (makes six) with cooking spray and spread until lightly coated with a paper towel, absorbing the excess.
  3. Sift the flour, baking powder, and salt into a bowl.
  4. Place sugar, Splenda, and Smart Balance in a large bowl and beat with a mixer at medium speed until well blended (for about 5 minutes).
  5. Add egg substitute, in two rounds, beating well after each addition.
  6. Add flour mixture and milk alternately to sugar mixture, beginning and ending with the flour.
  7. Stir in the vanilla.
  8. Pour batter into prepared molds, filling above the core/center-piece of each cake mold.
  9. Sharply tap the pans once on the countertop to remove air bubbles.
  10. Bake at 350 degrees for about 25 minutes or until a wooden toothpick inserted in the center comes out clean.
  11. Cool in pans ten minutes and remove cakes from pan onto a wire rack.
  12. Cool completely.
  13. Slather with cream cheese frosting, a dollop of mango curd, and a sprinkling of toasted coconut.

2. Cream Cheese Frosting
Adapted from this recipe


  • 1 8oz package reduced-fat cream cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract


  1. Pop ingredients in an electric mixer with a whisk attachment and beat at medium-high speed until fluffy. It really is that easy.

3. Mango Curd

4. Toasted Coconut

  • 1/3 cup desiccated, sweetened, shredded coconut
  • 1/4 cup desiccated, unsweetened, shredded coconut


  1. Place coconut shavings in a dry skillet over medium-high heat and stir constantly with a wooden spoon until golden brown.
  2. Warning! This will smell delicious.


Leslie said...

These look almost too pretty to eat! Oh who am I kidding?? I'll have 2 please!!

Anonymous said...

Mmmmmm....I'm salivating here! You have a yummy blog!

Cakespy said...

I'd say, that is no angel('s food cake) sounds like it's got a dense anchor of filling and cream cheese frosting deliciousness...not an angel, but sure heavenly.

Fernie said...

Wow!! This looks delicious! Thanks for posting.
But I don't know what's Splenda??

Renee said...

Thanks! Splenda is a zero-calorie sugar substitute.

Fernie said...

Thanks Renee.

sara angel said...

These are perfect for my roommate's birthday...she loves coconut!