The Spiced Life

Musings & Recipes From My Kitchen

  • Home
  • About Me
  • FAQ
  • Dishes By Region
  • Archive and Index
  • Creative Cookie Exchange
  • Contact
  • Privacy Policy
You are here: Home / cakes / Cuban Mango Cake with Coconut and a review of A World Of Cakes

Cuban Mango Cake with Coconut and a review of A World Of Cakes

May 1, 2011 By Laura 32 Comments

Sharing is caring!

  • Facebook
  • Yummly
  • Twitter
  • Email
Jump to Recipe  ↓ Print Recipe  ❒

I mentioned a while back that some friends and I had started a supper club in my small town.  We started with Italian and then most recently, with me hosting, we did Caribbean.  I immediately volunteered for dessert because I saw a great opportunity to give Krystina Castella’s A World of Cake a test spin with a Cuban mango cake.

Castella’s book is absolutely comprehensive in its treatment of cake–countries, cultures and cuisines that you never associated with cake are all represented here, as well as those places you do associate with cake.  Some are familiar, such as Bûche de Noël from French Canada and German Chocolate Cake from the southern United States.  Some are completely exotic, such as Taiwan’s Sou Tao (Longevity Peach Buns).  Most are somewhere in between, a little familiar but maybe not something those of us in the States bake or eat that often.  I am suspecting all are delicious.  Goodness knows this Cuban Mango Cake with Coconut was.

I purchased this book at the beginning of the year and about a month later was contacted by the publisher offering me a copy to review. Ack!  Too late!  But I did promise them a 100% honest review in exchange for a book for one of you, my lucky readers.  (Speaking of which, congrats to Cheryl, the lucky winner of the World Kitchen saffron giveaway!)  There are 5 ways to win, and I need you to leave a comment for each method that you use.  I will draw a winner on Saturday, midnight EST, May 14 (so technically the very early morning of the 15th). (This giveaway is now closed.)

  1. Leave me a comment on this post telling me what your favorite cake it.
  2. Follow me on twitter or leave me a comment telling me you do already (there is a button for following me on the right).
  3. Follow this blog on Facebook or leave a comment telling me you already do (there is a box on the right to do that also).
  4. Like Storey Publishing on Facebook.
  5. Like A World of Cake on Facebook.

So about the recipe.  I chose the mango cake and then needed to narrow it down further–one of the great things about this book is that after each recipe she lists variations on it.  In the case of mango cake, I was choosing between mango buttercream, coconut, lemon or pineapple.  I quickly rejected mango buttercream because I sometimes find mango too overwhelmingly sweet and I also rejected the pineapple on personal preference.  After realizing that the lemon variation also called for making a true buttercream with eggs I reluctantly-because the lemon sounded oh so good-decided to try the coconut.  I am glad now that I did because as I say I loved it and I am hoping that in the future I could try making this cake with coconut oil and coconut yogurt instead of butter or sour cream (because of my dairy woes for those of you who have not heard).

My icing turned out delicious but runny–and after pondering and overthinking and generally wanting to scream I realized that I had left out 1/4 cup of flour.  Ooops.  But it was delicious anyway and I would gladly do it the same way again.  It was just more of a glaze. I used toasted coconut flakes instead of shreds out of personal preference.  They did not stick as well but were scrumptious so I didn’t care!

 

Print
Cuban Mango Cake with Coconut
Closely adapted from Krystina Castella
Course: Dessert
Cuisine: cake, Cuban
Keyword: coconut, mango
Author: TheSpicedLife
Ingredients
  • 3 cups cake flour
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 2 1/2 cups superfine sugar
  • 7 eggs
  • 1/2 cup sour cream
  • 2 t vanilla
  • 2 mangoes peeled and chopped
  • 1-2 mangoes thinly sliced
  • 1 recipe coconut icing see other recipe
Instructions
  1. Preheat the oven to 325 F. Spray 2 9-inch pans with a grease/flour combo such as Baker's Joy. Set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using a mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating to incorporate after each one. Stir in the vanilla, mangoes and half of the sour cream. Stir in half of the flour mixture. Stir in the rest of the sour cream and then stir in the rest of the flour mixture.
  4. Scrape half of the batter into one pan and the remaining half into the other pan. Smooth the tops.
  5. Bake the cakes for approximately 45 minutes, start checking on them at the 40 minute mark (Castella's instructions are for cupcakes, she does not give times for the 9 inch pans and I confess I cannot remember exactly how long they took). A cake tester inserted into the middle of the cakes should come out clean or with a little mango attached.
  6. Let the cakes cool on a rack in the pans for 10 minutes, then invert and let finish cooling on parchment paper on a cooling rack.
  7. Make the coconut icing (see other recipe). Use about 1 cup of it to frost the bottom cake (leave the cakes inverted and the tops will be more level) and then place the second cake on top of the frosted first. Let cool completely.
  8. Ice or glaze the entire cake with the coconut icing and then lightly press shredded unsweetened coconut or toasted unsweetened coconut flakes into the cake. Arrange the mango slices on the top to form a concentric circle.

 

Print
Coconut Frosting
Recipe by Krystina Castella
Course: Dessert
Cuisine: cake
Keyword: coconut
Author: TheSpicedLife
Ingredients
  • 2 cups coconut milk
  • 2 cups sugar
  • 1/2 cup AP flour
  • 4 eggs lightly beaten
  • 1 t almond extract I dislike so I left out
  • 1 t vanilla
Instructions
  1. Combine everything but the extracts in a small saucepan. Whisk constantly on medium heat, for 5-7 minutes, or until thickened. Remove from the heat and stir the extracts in.

 

Affiliate links have been used in this post, but only to link to items that would be discussed and linked to in any case.

Filed Under: cakes, Caribbean dishes, coconut milk, cookbooks, Cuban dishes, fruit, mango, reviews Tagged With: cake, Caribbean, coconut, Cuban, mango, review

« Pakastani Baked Pork with Lime & Black Cumin served with Pakastani Rice with Mint and Red Peppers: Silk Road Gourmet Reviewed
Mahi Mahi & Rice Noodles in Curried Coconut Broth »

Comments

  1. Amanda says

    May 1, 2011 at 4:11 pm

    Mango cake?? Ooooooh love it!!!

    Reply
  2. Stacy @ Every Little Thing says

    May 1, 2011 at 4:24 pm

    That cake looks scrumptious! I love all things mango. I think my favorite cake isn’t really cake but more of a fruit flan. YUM

    Reply
  3. Stacy @ Every Little Thing says

    May 1, 2011 at 4:25 pm

    And I already follow you on Twitter! 🙂

    Reply
  4. Allison says

    May 1, 2011 at 7:53 pm

    Sounds lovely. I hope it tastes as good with the coconut substitutes. What a bummer about the dairy–I hope it all gets figured out. My favorite cake is probably Nigella Lawson’s chocolate stout cake. Mmmmm. So yummy.

    Reply
  5. Elizabeth @asianinamericamag says

    May 1, 2011 at 9:28 pm

    This is a marvelous Mango cake recipe and post! Thanks for sharing. I grew up with mango trees in our backyard, in the Philippines. The mango is our national fruit. I absolutely LOVE mangoes, in any way,shape or form. And I love to use mangoes as an ingredient, whether cooking or baking. Your photos and description are divine !

    Reply
  6. Joanne says

    May 2, 2011 at 6:25 am

    Mango and coconut are my favorite tropical flavors (and well mango is my most favorite fruit of all time) so I am LOVING this! I wonder if I could turn it into cupcakes…

    My favorite cake is red velvet!

    Reply
    • Laura says

      May 14, 2011 at 1:29 pm

      Meant to reply to you and tell you original recipe also used cupcakes, so i am sure you could,

      Reply
  7. jacquie says

    May 2, 2011 at 8:35 am

    the cake looks delicious. i love coconut and think it is underused in cooking.

    Reply
  8. Amanda Thompson says

    May 2, 2011 at 9:31 am

    I love carrot cake with cream cheese frosting 🙂

    Reply
  9. Amy P. says

    May 2, 2011 at 1:38 pm

    My favorite cake is my great-grandmother’s Christmas cake. I have inherited the recipe and make it every year.

    Reply
  10. Amy P. says

    May 2, 2011 at 1:41 pm

    I liked Storey Publishing

    Reply
  11. Amy P. says

    May 2, 2011 at 1:44 pm

    And WOC

    Reply
  12. Amy P. says

    May 2, 2011 at 2:09 pm

    And you of course! :o)

    The cake looks fab!

    Reply
  13. Kelly says

    May 2, 2011 at 4:05 pm

    Oh my this looks incredibly delicious and so moist! Definitely have this saved in my favorites and can’t wait to try it soon 🙂 Lovely pictures as well!

    Reply
  14. Adora's Box says

    May 2, 2011 at 6:18 pm

    What a lovely cake recipe! Mangoes are just so delicious. Coconut, too.

    Reply
  15. briarrose says

    May 2, 2011 at 8:53 pm

    Mango and coconut….love that flavor mix. Beautiful cake.

    Reply
  16. Kate@Diethood says

    May 2, 2011 at 9:50 pm

    Your mango cake looks amazing!
    I love all cakes 🙂

    Reply
  17. Joanne says

    May 3, 2011 at 9:38 am

    Definitely chocolate cake with peanut butter mousse!

    The supper club idea sounds SO FUN! Back in college my friends and I would make dinner together every weekend. I think I need to start that here!

    Reply
  18. Joanne says

    May 3, 2011 at 9:39 am

    And I already follow you on twitter! =)

    Reply
  19. Kelly says

    May 3, 2011 at 2:20 pm

    My favorite is Gramma’s buttermilk-chocolate cake with Waldorf-Astoria frosting. Love. It. Oooh, that or a family friend’s carrot cake with cream cheese frosting. To. Die. For.

    Reply
  20. elizabeth says

    May 5, 2011 at 3:46 pm

    My favorite cake is a chocolate sour cream sheet cake my mom makes. The tang from the sour cream is divine with the chocolate.

    Reply
  21. elizabeth says

    May 5, 2011 at 3:49 pm

    I already follow you on Facebook

    Reply
  22. Spice Sherpa says

    May 6, 2011 at 12:08 am

    Mango? Did you say mango? And coconut? I’m so there. 🙂 That is a dreamy combination in any form let alone a cake.

    My favorite cake? That’s a toughie. I’d have to say a Chocolate Amaretto cake…for now anyways.

    Reply
  23. Sanjeeta kk says

    May 8, 2011 at 11:09 pm

    Lovely cake, Laura! Being a mango fan this a must try. Am already connected with you on Twitter 🙂

    Reply
  24. Patricia says

    May 9, 2011 at 12:03 am

    This cake looks really yummy! And I think your “mistake” that the icing is a glaze sounds great!!!

    I’m connected to you on Twitter (I’m a former Buckeye now in the SW)!

    Twitter = @patriciaconte

    Reply
  25. Kitty says

    May 14, 2011 at 1:31 pm

    My favorite cake is chocolate applesauce with buttercream chocolate frosting.

    Reply
  26. Kitty says

    May 14, 2011 at 1:32 pm

    My favorite cake is chocolate applesauce with chocolae buttercream frosting.

    follow u on twitter @maynekitty

    Reply
  27. Kitty says

    May 14, 2011 at 1:34 pm

    Storey Publishing FB fan –Kitty

    Reply
  28. Kitty says

    May 14, 2011 at 1:35 pm

    follow a World of Cake on FB

    Reply
  29. Pauline says

    May 14, 2011 at 2:25 pm

    Love the idea of mangoes, have used bananas, apples, pears and rhubarb, time for mangoes. Love coconut too, have you tried Malibu in toppings, very good too.

    Reply
  30. FOODESSA says

    October 31, 2011 at 4:29 am

    This particular cake sounds scrumptious.
    Castella’s book will be put on my radar…thanks for bringing her work forward.

    I like the way you put your personality towards the passion for making recipes your own ;o)

    Flavourful wishes,
    Claudia

    Reply
  31. La Reina de Cuba y todo el mundo, Alba Allison says

    July 30, 2021 at 3:46 pm

    A sweet Cuban cake for a very sweet Cuban lady. Don’t count calories. Bon provecha.

    Love & blessings from Elazar’s bisabuelo.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

Twitter Facebook Pinterest Instagram
Enter your email here and never miss a post!

Popular Posts

  • Restaurant Style Beef Vindaloo
  • Taralli Dolci di Pasqua (Southern Italian Easter Cookies): #CreativeCookieExchange
  • Grandma’s Beef and Noodles
  • Mexican Ramen Bowl
  • New Orleans Style Pain Perdu (French Toast)
  • Moroccan Inspired Couscous Bowl with Ground Beef, Veggies and Caramelized Onions (redux)
  • Middle Eastern Scrambled Eggs with Meat and Onion: Review of An Edible Mosaic
  • Saag Gosht (Beef in Fragrant Spinach Sauce)
  • North Indian Baked Eggs: Review of Seven Spoons
  • Goan Influenced Goat Stew in the Slow Cooker

Copyright © 2008–2023 The Spiced Life