Thai Coconut Cake With Mango Sauce

Recipe by Acceptance
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READY IN: 1hr
SERVES: 10
YIELD: 1 Cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350.
  • Grease a tube pan.
  • 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!).
  • Beat the egg YOLKS, adding in the sugar, salt, oil, coconut milk and coconut extract.
  • Add the baking powder and then the flour to the yolk mixture.
  • Beat just till blended.
  • Fold the egg whites into the yolk mixture just till incorporated - you want to keep it as fluffy as you can but still mixed.
  • 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.
  • Sauce:
  • Place all the sauce ingredients into a blender or food processor and blend till smooth.
  • To serve:
  • Warm the mango sauce in a saucepan.
  • Cut slices of the cake and plate them.
  • Pour warm sauce over.
  • If desired garnish with freshly toasted unsweetened coconut.
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