TROPICAL COCONUT CAKE WITH MANGO CENTER
Hidden inside this moist coconut cake is a sweet river of mango puree. Cut open the Bundt and watch it ooze out.
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven 350 degrees F. Spray a 10-cup Bundt pan with cooking spray.
- Whisk the cake mix, pudding mix, coconut oil, coconut extract, egg whites and 3/4 cup water in a large bowl until completely smooth. Pour into the prepared bundt pan and bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool in the pan for 10 minutes. Flip the cake out onto a wire rack and place the rack over a baking sheet; let cool completely, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
- Put the chocolate in a medium heat-safe bowl. Put the cream in a medium microwave-safe bowl and microwave until boiling, about 2 minutes. Pour the hot cream over the chocolate and let stand for 5 minutes. Stir until completely smooth. Refrigerate until cooled, about 20 minutes.
- Pour the ganache over the cake, making sure to cover the cake completely and letting any excess drip down into the baking sheet beneath the rack. Cover the top and sides with 1 cup of the coconut. Refrigerate until the chocolate is hardened, about 30 minutes.
- Meanwhile, put the mangoes in a blender and puree until smooth. Pour 1 1/2 cups puree into a small saucepan (reserve any leftover puree for another use).
- Stir the sugar into the saucepan with the puree and bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Whisk the cornstarch with 1 1/2 teaspoons water in a small bowl until smooth. Pour into the mango mixture and cook until slightly thickened, about 1 minute. Transfer to a small bowl and let cool at room temperature, about 20 minutes.
- Transfer the cake to a serving platter. Pour the mango puree into the hole in the center of the cake, letting it come all the way up to the top but not dripping over the sides. Sprinkle the remaining 1/4 cup coconut on top of the mango puree to cover it completely. Slice the cake, pull out a piece and watch the mango ooze out.
GRANDMA YEARWOOD'S COCONUT CAKE WITH COCONUT LEMON GLAZE
Provided by Trisha Yearwood
Categories dessert
Time 2h50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- For the cake: Grease and flour a 9-inch tube cake pan. Cream the butter and sugar until light and smooth. Add the eggs and vanilla extract, beating well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.
- For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.
THAI COCONUT-MANGO STICKY RICE
I was trying to match a dessert sold at a local Thai restaurant; this is pretty close, but not exact. The real thing uses glutinous rice, but since that is not available in most of the U.S., this can be a variation for people without it.
Provided by Sass Smith
Categories Dessert
Time 35m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
- It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
- Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
- Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
- Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and dribble a bit of the sauce over the whole thing.
THAI COCONUT CURRY
This coconut curry is the result of several attempts to replicate my favorite Thai diner's curry. It makes for a colorful presentation and looks like you worked a lot longer and harder than you did! Serve over sticky white rice.
Provided by Suzy
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
- Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
- Serve curry over warm rice and garnish with remaining cilantro.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 27.7 g, Cholesterol 172.6 mg, Fat 10 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 4.1 g, Sodium 389.3 mg, Sugar 1.5 g
THAI COCONUT CAKE WITH MANGO SAUCE
Light wonderful cake that is even better with the yummy mango sauce! Recipe was found on About.com and was by Darlene Schmidt. So good wanted to keep it here and thought I'd share!
Provided by Acceptance
Categories Dessert
Time 1h
Yield 1 Cake, 10 serving(s)
Number Of Ingredients 13
Steps:
- 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.
TOASTED COCONUT POUND CAKE WITH MANGO-LIME SAUCE
We've dressed up our Classic Pound Cake recipe with toasted coconut and mango-lime sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold sweetened shredded coconut into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops. Before baking, sprinkle additional coconut over each cake; tent with foil.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
- Make mango-lime sauce: Puree chopped mango,lime juice,sugar,and a pinch of saltin a food processor until smooth. Top with diced mangoand lime zest.
COCONUT MANGO THAI BEEF CURRY
My recipe provides a lot of sweet heat. The mango and coconut milk taste tropical while the curry paste adds a little fire. It's a perfect dish to spice up the traditional offerings of the season. To make a milder dish, just reduce the amount of curry paste. -Terri Lynn Merritts, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, heat peanut oil over low heat. Add curry paste; cook and stir 3-5 minutes. Add coconut milk; cook and stir 3-5 minutes longer. , Stir in beef, mango, salt and pepper. Increase heat to medium-high; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until meat is tender, about 2 hours. If desired, serve with rice, onions, cilantro and lime wedges.
Nutrition Facts : Calories 578 calories, Fat 38g fat (23g saturated fat), Cholesterol 123mg cholesterol, Sodium 793mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 39g protein.
COCONUT PANNA COTTA WITH MANGO & GINGER NUTS
Enjoy a creamy coconut panna cotta with mango slices, crushed ginger nut biscuits and lime zest. It's a gorgeous grown up dessert to end a summer menu
Provided by Melissa Thompson - Journalist and food writer
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Pour the coconut milk into a saucepan and warm over a medium-high heat for about 20 mins, stirring frequently so it doesn't catch, until reduced by about a quarter (you need around 600ml remaining). Stir in the caster sugar to dissolve, then pour in the double cream. Meanwhile, soak the gelatine in a bowl of cold water for 10 mins. Squeeze out any excess liquid, then add to the coconut milk mixture, stirring until the gelatine has dissolved completely.
- Divide the mixture between six-eight ramekins (about 140ml each) and set aside until the mixture has cooled. Chill for at least 3 hrs until set, or overnight.
- Put the ginger nuts in a sandwich bag and use the end of a rolling pin to crush them to a rough powder. Divide the mixture between six to eight small plates, spreading thinly.
- Prepare a bowl of warm water and dip the ramekins in to loosen the edges. Carefully turn them upside down in the middle of each plate and tap gently until freed.
- Add a couple of mango slices beside each panna cotta, and sprinkle over the lime zest. Serve straightaway.
Nutrition Facts : Calories 398 calories, Fat 32 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
More about "thaicoconutcakewithmangosauce recipes"
MANGO, LIME & COCONUT PANNA COTTA RECIPE
From lovefood.com
10 BEST THAI MANGO CURRY RECIPES | YUMMLY
From yummly.com
THAI COCONUT CURRY SOUP RECIPE - DAMN DELICIOUS
From damndelicious.net
THAI RECIPES | EATING THAI FOOD
From eatingthaifood.com
THAI COCONUT CHICKEN | RECIPETIN EATS
From recipetineats.com
COCONUT CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
21 TRADITIONAL THAI DESSERTS – THE KITCHEN COMMUNITY
From thekitchencommunity.org
THAI COCONUT PANCAKES (KANOM KROK) - INQUIRING CHEF
From inquiringchef.com
COCONUT MANGO CAKE - YOUR CUP OF CAKE
From yourcupofcake.com
CHOCOLATE COCONUT CAKE WITH CHOCOLATE GLAZE - THAI KITCHEN
From mccormick.com
HOW TO MAKE THAI COCONUT CURRY AS TASTY AS YOUR FAVORITE THAI …
From garlicdelight.com
MANGO CAKE WITH MANGO SAUCE - THE SPRUCE EATS
From thespruceeats.com
THAI FISH CAKES WITH MANGO AVOCADO SALSA - THE ENDLESS MEAL®
From theendlessmeal.com
THAI MANGO SALAD WITH PEANUTS | RICARDO
From ricardocuisine.com
THE BEST MANGO MOUSSE CAKE RECIPE!! WITH REAL MANGO! PLUS
From youtube.com
MANGO COCONUT CAKE - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
THAI COCONUT CAKE - COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
NADIYA HUSSAIN MANGO & COCONUT CAKE RECIPE | NADIYA BAKES BBC2
From thehappyfoodie.co.uk
COCONUT AND MANGO CAKE WITH CARDAMOM ICE CREAM RECIPE - BBC …
From bbc.co.uk
THAI COCONUT SOUP (TOM KHA) - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
THAI DESSERT RECIPES - THE SPRUCE EATS
From thespruceeats.com
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LUSCIOUS LEMON COCONUT CAKE - FOOD NETWORK CANADA
From foodnetwork.ca
MANGO CAKE | FOOD FROM PORTUGAL
From foodfromportugal.com
NO BAKE MANGO CHEESECAKE (WITHOUT GELATIN) - WHOLEFOOD …
From wholefoodsoulfoodkitchen.com
COCONUT CAKE (KUE PANCONG) | ASIAN INSPIRATIONS
From asianinspirations.com.au
TILAPIA CAKES WITH MANGO-COCONUT CURRY SAUCE - MYRECIPES
From myrecipes.com
10 BEST THAI COCONUT DESSERT RECIPES | YUMMLY
From yummly.com
20 MANGO AND COCONUT RECIPES THAT TASTE LIKE PARADISE
From tasteofhome.com
20 TRADITIONAL THAI DESSERTS (+ EASY RECIPES) - INSANELY …
From insanelygoodrecipes.com
COCONUT POUND CAKE WITH SYRUPY MANGOES
From entertainingwithbeth.com
THAI COCONUT CURRY RAMEN - DAMN DELICIOUS
From damndelicious.net
TOASTED COCONUT CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
THAI COCONUT STICKY RICE AND MANGO ข้าวเหนียวมะม่วง
From shesimmers.com
MANGO COCONUT CHEESECAKE - SUGAR SALT MAGIC
From sugarsaltmagic.com
COCONUT RECIPES - THAI KITCHEN
From mccormick.com
NADIYA'S MANGO AND COCONUT CAKE RECIPE - BBC FOOD
From bbc.co.uk
THAI TEA CAKE WITH CREAMED COCONUT FROSTING - ADVENTURES IN …
From adventuresincooking.com
MANGO THAI RESTAURANT - LANGFORD, BC
From mangothai.ca
THAI DESSERT RECIPES | ALLRECIPES
From allrecipes.com
MENU
You'll also love