Coconut Mango Cake

Ingredients

• 1 1/2 cups (6.5 oz./185 grams) sifted whole wheat flour*
• 1/2 cup (3.5 oz./100 grams) plus 1/4 cup (1.75 oz./50 grams) sugar
• 2 tablespoons (30 grams) baking powder
• 1/2 teaspoon (3.5 grams) salt
• 6 large eggs, separated
• 5 tablespoons ( 2.25 oz./63 grams) melted coconut oil
• 3 tablespoons (45 ml.) coconut milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon cream of tartar
• 2 cups (17 oz./240 grams) cubed mango
• 2 cups (473 ml.) unsweetened coconut milk
• 1 can (14 oz./397 grams) condensed sweetened milk
• 1/4 cup (2 fl. oz./60ml.) Spanish brandy or cognac (optional)
• 1 1/2 cups (360 ml.) very cold heavy cream

Directions

1. Butter a 9-inch-by-13-inch (23 cm. x 33 cm.) baking pan; heat oven to 350 deg. F. (180 C.).
2. In a medium bowl, sift flour, baking powder and salt. Stir in 1/2 cup sugar.
3. In a large bowl, stir together egg yolks, melted coconut oil, 3 tablespoons coconut milk and vanilla.
4. Beat egg whites until frothy, add cream of tartar. Before peaks form, add 1/4 cup of sugar, 1 tablespoon at a time, beating until slightly stiff.
5. Whisk half of flour mixture into yolk mixture. Whisk in 1/4 egg whites. Carefully fold in another 1/4 egg whites with a large spatula or balloon whisk.
6. Sift half of remaining flour mixture into batter, and fold in. Fold in 1/4 egg whites. Fold in remaining flour mixture. Fold in remaining egg white. Do not over-mix.
7. Spoon batter into prepared pan, smooth top, and bake 25 minutes, or until center tests dry with a wooden toothpick. Cool on a rack.