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Ingredients
Buttermilk Cake
- 1 cup cake flour*
- 1 teaspoon baking powder
- 1 stick (8 tablespoons) unsalted butter, soft
- 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 4 large egg yolks at room temperature
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 1/3 cup + 2 tablespoons buttermilk, at room temperature
Filling
- 1 container (16 oz) whipping cream
- 3 tablespoons Dixie Crystals Extra Fine Granulated Sugar
- 2 teaspoons vanilla extract
- 2 cans (15 oz each) mango in light syrup or 3 fresh perfectly ripe mangoes
- 2 cups sweetened coconut flakes
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F. Butter and flour an 8-inch or a 9-inch square or round cake pan baking pan and set aside. (Fitting a piece of parchment paper on bottom of baking pan is recommended for easy removal of cake.)
- Sift together flour and baking powder and set aside.
- Mix butter until very creamy and smooth. Add sugar and mix until light and fluffy. Add one egg yolk at a time and mix at least 30 seconds between each.
- Add salt, vanilla extract, and lemon zest.
- Add one third of flour and mix until combined. Add half of buttermilk and mix until smooth. Add another one third of flour and mix smooth. Add remaining buttermilk and once combined add remaining flour.
- Scrape batter into pan and place in oven and bake for 25-28 minutes until center of cake bounces back when lightly pressed with a finger or until an inserted toothpick comes clean.
- After removal from oven, let sit for 10 minutes in pan before turning upside down.
- Once cold, cut cake horizontally in 3 equal slices.
- Depending on your loaf pan dimensions, cut a cake layer in several pieces to fit snug onto bottom of the pan. You will end up puzzling cake pieces together to make bottom layer.
- Open cans of mangos and set aside, if using fresh mangos, peel and cut in thick wedges.
- In a cold bowl whip cream, sugar, and vanilla to stiff peaks, set aside.
- Place about half of mango wedges on the first cake layer. If using canned, the wedges can be very wet as the extra juices will moisten cake.
- Cover mango wedges with about one third of whipped cream. Sprinkle with a third of coconut flakes.
- Cut another cake layer and place puzzled pieces on cream.
- Place mango wedges on cake and repeat with a third of cream, a third of coconut flakes and remaining cake layer.
- Cover with remaining cream and sprinkle with coconut.
- Place in refrigerator for about 1-2 hours or longer.
- Cut into desired sizes.
Dixie Crystals Insight
NOTE: You can use fresh mangoes, but unless you have real ripe ones, canned ones work better for this cake.
