Mango-Filled Coconut Cakes
Welcome to la dolce vita: These pillowy soft coconut cakes filled with mango curd and crowned with caramelized meringue are the definition of the sweet life.
Ingredients
- ½ cup (105 g) sugar
- 2 tbsp cornstarch
- 2 eggs
- 2 egg yolks
- ½ cup (125 ml) mango purée
- ¼ cup (60 ml) lemon juice
- 6 tbsp (90 g) unsalted butter, at room temperature
- ½ cup (50 g) sweetened shredded coconut
- ¾ cup (105 g) unbleached all-purpose flour
- 2 tsp baking powder
- ½ cup (115 g) unsalted butter, at room temperature
- ¾ cup (160 g) sugar
- 2 eggs
- ¼ cup (60 ml) milk
- 2 egg whites, at room temperature
- ½ cup (105 g) sugar
- ¼ cup (60 ml) water
Instructions
- In a saucepan off the heat, combine the sugar and cornstarch. Add the eggs, egg yolks, mango purée and lemon juice and whisk until smooth.
- Over medium heat, bring to a boil, whisking constantly, taking care to scrape the sides and bottom of the pan. Strain if desired. Add the butter and stir until smooth.
- Transfer to a bowl and cover with plastic wrap directly on the surface of the curd. Let cool and refrigerate for 4 hours or until completely chilled.
Welcome to la dolce vita: These pillowy soft coconut cakes filled with mango curd and crowned with caramelized meringue are the definition of the sweet life.