Tropical Coconut Cake aka Coconut Cake with Mango Curd and Raspberry Mousse

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This cake was fantastic—it gets a 9. This coconut cake recipe is more rich than my other one, and it’s probably a bit better. It’s very moist and soft while also being a tight crumb, which is a strange combo. The coconut flavor comes through really well, and the mango curd was a hit. I debated about doing a lime mousse, but I didn’t have limes, but that might be a fun thing to try as well.

This cake recipe came from the book  “Layered” by Tessa Huff, and she calls it Mango Coconut Cream Cake. She had a mango ganache in the middle with white chocolate and mango puree and then coconut cream cheese frosting. I only used her base:

Vanilla Coconut Cake

3 1/4 cup cake flour (425 grams) I just put 1/3 cup of cornstarch in a bowl and added flour to get to the 425 grams
1 Tbs. baking powder
1/2 tsp. salt
1 cup coconut milk
1/3 cup milk
1/2 cup butter, room tempt
1/2 cup coconut oil, melted
2 cups sugar I used 1 2/3 cup and it was plenty sweet
2 tsp. coconut extract
6 large egg yolks (132 grams)

You bake this at 350 for about 23-25 minutes and you use 3 8-inch cake pans.

These cakes looked pretty ugly when they came out, but they ended up being fantastic.

From there, I put mango curd in between the layers and then raspberry mousse on the outside.

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