Coconut Meringue Cake with Mango Puree and Sliced Mango
Fluffy, pillow-light billows of meringue rest atop a single layer of moist, flavorful coconut cake. A bright yellow mango puree and thinly sliced mangoes fanned over the meringue add decoration, a pop of color, and provide a fresh, fruity vibrancy.
Cook Time 45minutes
1cup + 2 tablespoon (225g)granulated sugar
2 ¼teaspoonbaking powder
1⅛ teaspoonkosher salt
¼cup (56g, 2 oz)unsalted butter
¼cup (56g, 2 oz)coconut oil
2largeeggs, room temperature
1 ½teaspoonvanilla extract
1⅓ cups (160g)all purpose flour
¼cup (30g)coconut flour
1 cup + 2 tablespoon (255g, 9 oz)coconut milk (I used full fat canned coconut milk)
4(approx. 120g)egg whites
1cup (200g)granulated sugar
MANGO PUREE AND SLICED MANGO
2mangoes (I used the yellow Ataulfo variety)
3-4tablespoon (45g)coconut milk
mint leaves for decoration
Preheat oven to 325 degrees F (165 C). Prepare a 9 inch springform pan by cutting out a parchment circle for the base and a strip of parchment to go around the interior wall of the pan. The strip will be approximately 28 inches long and tall enough to reach from the base of the pan to the top - approximately 3 inches tall.
In a small bowl, combine the flours and mix well with a whisk. Set aside.
In the bowl of a stand mixer using the paddle attachment, mix the sugar, baking powder, salt, butter and coconut oil together until well blended. Turn mixer to medium high and beat for approximately 5 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, making sure each is fully incorporated before adding the next. Add the vanilla.
Add ⅓ of the flour mixture to the batter and mix well to blend. Add ½ of the coconut milk and mix until incorporated.
Add another ⅓ of the flour mixture, and the remainder of the coconut milk. Mix to blend. Add the remainder of the flour and mix well, scraping down the bowl as needed. Use your spatula to reach to the bottom of the bowl to ensure no flour remains unmixed.
Pour batter into prepared springform pan and bake for 45-50 minutes, or until center is set and a toothpick comes out cleanly with no crumbs. It will be gently golden and starting to pull away from the edges of the pan slightly. Remove from oven to cool slightly. While cake is cooling, prepare meringue topping. Keep oven temperature at 325 degrees F.
In the bowl of a stand mixer fitted with the whisk attachment, add egg whites. Whisk on medium speed until foamy, then add sugar and increase to medium high speed.
Beat until soft peaks form, and then add vinegar and corn starch. Mix to incorporate and pause to scrape down sides of bowl. Continue beating on medium high speed until stiff peaks form.
Gently scoop meringue onto top of slightly cooled cake. Using an offset spatula or spoon, carefully spread meringue to the edges of the cake, creating swirls and swoops on the entire surface. Place cake back into 325 degree F oven for approximately 20-25 minutes, or until meringue is firm to the touch and barely starting to color.
Remove cake from oven and place on a rack to cool. After 15 minutes, carefully run a knife around the edge of the springform pan and release. Gently remove springform and allow cake to cool completely.
MANGO PUREE AND SLICED MANGO
In a two cup glass measuring cup or a wide mouth pint mason jar, combine the flesh of one mango, honey and 3 tablespoon of the coconut milk. Using a stick blender, blend until mango is a smooth puree and sauce can be drizzled from a spoon. If needed, add an additional 1 tablespoon of coconut milk to thin the sauce.
Just before serving, drizzle the sauce over the top of the meringue, and arrange fanned out mango slices from the remaining mango on the top of the meringue. Add mint leaves to garnish. Slice and serve immediately.
Coconut Meringue Cake with Mango Puree and Sliced Mango https://www.theflouredtable.com/coconut-meringue-cake-with-mango-puree-and-sliced-mango/