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    You are in: Home / Recipes / Thai Coconut Cake With Mango Sauce Recipe
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    Thai Coconut Cake With Mango Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Acceptance's Note:

    Light wonderful cake that is even better with the yummy mango sauce! Recipe was found on and was by Darlene Schmidt. So good wanted to keep it here and thought I'd share!

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    Serves: 10



    Units: US | Metric


    Sauce (optional but soooo good)


    1. 1
      Preheat oven to 350.
    2. 2
      Grease a tube pan.
    3. 3
      Beat the egg WHITES on high for about 3 minutes - till they resemble whipped cream, and set aside. (Doing this first helps insure no grease from the next steps carries over on the beater/bowl and prevents them from whipping up!).
    4. 4
      Beat the egg YOLKS, adding in the sugar, salt, oil, coconut milk and coconut extract.
    5. 5
      Add the baking powder and then the flour to the yolk mixture.
    6. 6
      Beat just till blended.
    7. 7
      Fold the egg whites into the yolk mixture just till incorporated - you want to keep it as fluffy as you can but still mixed.
    8. 8
      Pour into your prepared pan and bake for 30 minutes - or till the top is golden brown and an inserted knife/cake tester comes out clean.
    9. 9
    10. 10
      Place all the sauce ingredients into a blender or food processor and blend till smooth.
    11. 11
      To serve:.
    12. 12
      Warm the mango sauce in a saucepan.
    13. 13
      Cut slices of the cake and plate them.
    14. 14
      Pour warm sauce over.
    15. 15
      If desired garnish with freshly toasted unsweetened coconut.

    Ratings & Reviews:

    • on May 21, 2013


      I will make this again and try to perfect it. I am sure I just need to get used to it. I ended up overcooking it because I had too small of a pan for it (small loaf pan instead of tube pan) and this meant the inside didn't get cooked while the outside did. I wasn't real good at folding in the egg whites and I had a some other mixing inconsitencies. Otherwise I am sure this would have been perfect.... but on it's own it's rather bland and if I wasn't making the mango sauce to go with it I would consider adding extra coconut essence. As a whole with the mango sauce and some whipped cream it's lovely and would have been divine if I had been able to use fresh mango, I used canned. Thanks Acceptance! Made for Aussie/NZ Recipe Swap #76!

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    Nutritional Facts for Thai Coconut Cake With Mango Sauce

    Serving Size: 1 (157 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 390.9
    Calories from Fat 166
    Total Fat 18.4 g
    Saturated Fat 6.8 g
    Cholesterol 93.0 mg
    Sodium 139.9 mg
    Total Carbohydrate 52.0 g
    Dietary Fiber 1.4 g
    Sugars 40.6 g
    Protein 5.3 g

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