Coconut Mango Cake Recipe by Kathleen is Cooking in Mexico
Where all of Grandmother's favorite recipes are found, just like Grandmother makes them, with a little love.
Recipe Source
We were inspired to share this great recipe from Kathleen is Cooking in Mexico! If you haven not checked out their website, we suggest that you do!
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