Mango Coconut Icebox Cake

By Chef Eddy Van Damme

Prep Time:

1h 10m

Bake/Cook Time:

25m - 28m

Yield:

1 loaf pan, about 8-10 servings

Plan for:

1-2 hours refrigeration

Mango Coconut Icebox Cake is an easy-to-make dessert with tremendous flavor. Delicious mangos, coconut flakes, and whipped cream are sandwiched between layers of moist buttermilk cake. This cool and creamy dessert is perfect for any spring or summer celebration.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

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.