Thai Coconut Cake With Mango Sauce Recipe

Indulge in this light and fluffy Thai Coconut Cake, bursting with the delicate aroma of coconut and complemented by a vibrant, homemade mango sauce. This irresistible recipe, originally found on About.com by Darlene Schmidt, is a delightful treat for any occasion. The moist cake pairs perfectly with the sweet and tangy mango topping, creating a tropical paradise in every bite!

Prep Time 20 mins
Cook Time 60 mins
Calories 391 kcal
Protein 10g
Rating Be the first
Thai Coconut Cake With Mango Sauce 30

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Thai Coconut Cake With Mango Sauce

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How to Make Thai Coconut Cake With Mango Sauce

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch tube pan.
  2. In a large bowl, beat 4 large egg whites on high speed for 3 minutes, until stiff peaks form. Set aside.
  3. In a separate bowl, whisk together 4 large egg yolks, 1 ½ cups granulated sugar, ½ teaspoon salt, ½ cup vegetable oil, 1 (13.5 ounce) can coconut milk, and 1 teaspoon coconut extract.
  4. In a small bowl, whisk together 2 teaspoons baking powder and 2 cups all-purpose flour.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Gently fold in the beaten egg whites until just incorporated. Be careful not to deflate the batter.
  7. Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  9. While the cake cools, prepare the mango sauce:
  10. Combine 2 cups ripe mango chunks, ½ cup mango nectar, ¼ cup granulated sugar, and 2 tablespoons lime juice in a blender or food processor.
  11. Blend until smooth. Strain if desired for a smoother consistency.
  12. To serve, gently warm the mango sauce in a saucepan over low heat.
  13. Slice the cake and serve with a generous drizzle of warm mango sauce.
  14. Garnish with toasted unsweetened coconut flakes (optional).

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

162g

Fat

34g

Carbs

17g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Eggs Dairy Fruit Asian Thai Easy Dinner Party Cakes Eggs Dietary Low Sodium Low In Something Tropical Fruit Mango

Frequently Asked Questions

How long does it take to make Thai Coconut Cake With Mango Sauce?

Thai Coconut Cake With Mango Sauce takes about 80 minutes from start to finish — roughly 20 minutes to prepare and 60 minutes to cook.

How many calories are in Thai Coconut Cake With Mango Sauce?

Thai Coconut Cake With Mango Sauce has approximately 391 calories per serving, with about 10 g protein, 17 g carbohydrates and 28 g fat.

What ingredients do I need for Thai Coconut Cake With Mango Sauce?

The key ingredients for Thai Coconut Cake With Mango Sauce are Eggs, Brown Sugar, Salt, Oil, Coconut Milk, Coconut Extract. See the full list with measurements above.

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