Thai Mango Cake 

Ingredients

For the Cake

• 6 large eggs, at room temperature
• 1 cup sugar
• 1 tablespoon sweetened dried coconut
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons coconut oil or butter, melted and cooled
• 1 teaspoon coconut extract (or vanilla extract)

For the Cream

• 2.2 ounces cream cheese, at room temperature
• 1/3 cup sugar
• 1 teaspoon coconut extract (or vanilla extract)
• 1 1/2 cups whipping cream

For Assembly

• 2 cups diced mangoes, divided, or 2 (14-ounce) cans mangoes, drained, divided

Steps to Make It

1. Gather the ingredients.
2. Preheat the oven to 325 F. Grease 2 (9-inch round) cake pans or line with parchment paper and set aside. 
3. In a large bowl, beat the eggs with the sugar on high speed for 4 to 5 minutes or until a ribbon forms that remains for about 10 seconds when you stop and lift the beaters from the batter.
4. With a silicone spatula, very gently fold in the coconut, flour, baking powder, and salt. In a small bowl stir together 1/2 cup of the batter and the melted and cooled coconut oil or butter, and coconut or vanilla extract. Gently fold this mixture into the batter. Avoid overmixing.
5. Pour the batter into the prepared pans, distributing evenly.
6. Bake for 30 to 40 minutes, or until a fork comes out clean when inserted into the center of the cake.
7. Bake for 30 to 40 minutes, or until a fork comes out clean when inserted into the center of the cake.

Make the Cream

1. Gather the ingredients.
2. In a large bowl, beat the cream cheese with the sugar and coconut or vanilla extract until smooth.
3. In a separate medium bowl, whip the cream until stiff peaks form, about 6 to 8 minutes.
4. Fold the whipping cream into the cream cheese mixture a little at a time. Set aside.

Assemble the Cake

1. Get ready to assemble and gather the cakes, cream, and diced mangoes.
2. Gently remove the cakes from the pans. Place 1 cake on a plate and spoon over some cream to create a layer of about 1/2 to 1-inch in thickness. Top with half of the diced mango.
3. Gently set the second cake on top. Using a flat frosting spatula, cover the entire cake with the remaining cream.
4. Decorate with the remaining fresh mango. Chill until ready to serve.
5. Enjoy