Indulge in the harmonious blend of sweet and savory with Thai Coconut Cake, a culinary delight that marries the essence of Thailand's rich flavors with the tropical allure of mango sauce. This delectable treat, boasting a moist and fluffy coconut cake base, is lovingly enveloped in a velvety mango sauce, creating an explosion of tantalizing flavors in every bite. Embark on a culinary journey through our curated collection of recipes, meticulously crafted to guide you in recreating this Thai masterpiece in the comfort of your own kitchen.
The centerpiece of this culinary journey is the Thai Coconut Cake recipe, a step-by-step guide to achieving a perfectly balanced cake. With detailed instructions and precise measurements, you'll effortlessly create a cake that showcases the harmonious union of coconut milk, fragrant pandan leaves, and the subtle sweetness of palm sugar. As you delve deeper into the article, you'll discover the secrets to crafting a luscious Mango Sauce, a vibrant accompaniment that elevates the cake's flavors with its tropical essence. Learn how to transform fresh mangoes, coconut milk, and a touch of honey into a silky smooth sauce that beautifully complements the cake's delicate texture.
But the culinary adventure doesn't end there. This comprehensive article also unveils a treasure trove of additional recipes, each adding a unique dimension to the Thai Coconut Cake experience. Discover the secrets to preparing homemade Coconut Ice Cream, a refreshing and creamy treat that provides a delightful contrast to the cake's richness. Enhance your culinary repertoire with the art of creating Mango Sticky Rice, a classic Thai dessert that pairs glutinous rice with sweet mangoes and a drizzle of coconut milk. And for those with a penchant for savory delights, explore the recipe for Thai Coconut Soup, a fragrant and flavorful broth brimming with succulent shrimp, mushrooms, and vegetables.
Join us on this culinary odyssey as we delve into the enticing world of Thai Coconut Cake and its accompanying recipes. Let your taste buds embark on an unforgettable journey, savoring the harmonious blend of sweet and savory, the tropical allure of mangoes, and the comforting embrace of coconut. Prepare to tantalize your senses and create culinary masterpieces that will transport you to the heart of Thailand's vibrant culinary scene.
COCONUT-LIME CHEESECAKE WITH MANGO COULIS
This tropical-inspired cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. I like to make a coconut cream by adding coconut extract to whipped cream for topping the cheesecake. Top with a dollop of whipped cream and a sprinkle of toasted coconut, for even more flavor.
Provided by Alberta Rose
Categories World Cuisine Recipes Latin American Caribbean
Time 9h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
- Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan.
- Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
- Reduce oven heat to 300 degrees F (150 degrees C).
- Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary.
- Pour about half of the cream cheese batter into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the springform pan, smoothing into an even layer.
- Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the springfom pan, smoothing into an even layer.
- Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled.
- Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.
Nutrition Facts : Calories 468.1 calories, Carbohydrate 38.4 g, Cholesterol 131.4 mg, Fat 31.6 g, Fiber 1.6 g, Protein 9.4 g, SaturatedFat 19.6 g, Sodium 310.6 mg, Sugar 31.6 g
MANGO COCONUT CAKE
This recipe was on the packaging of my new Nordic Ware bundt pan. Peaches can be used instead of mangos.
Provided by Bren in LR
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees and grease bundt cake pan.
- Sprinkle bottom and up the sides with 1/4 cup of the toasted coconut.
- In large mixing bowl, combine milk, rum, butter, eggs and nutmeg. Mix on low speed 2 minutes, scraping bowl occasionally.
- In medium bowl, sti together the mango, remaining 1/2 cup of the toasted coconut and flour. Fold into cake batter.
- Spoon into prepared pan until 3/4 full.
- Bake 65-75 minutes or until toothpick inserted in center of the cake comes out clean.
- Cool 10 minutes. Remove from pan; cool completely on rack. Dust with powdered sugar, if desired.
Nutrition Facts : Calories 234.7, Fat 11.4, SaturatedFat 5.8, Cholesterol 36.2, Sodium 264.5, Carbohydrate 28.8, Fiber 1.2, Sugar 15.8, Protein 3.1
COCONUT & MANGO SPONGE
This thrifty traybake sponge used canned fruit and coconut yogurt. Cut into squares and serve up at a party or cake sale
Provided by Cassie Best
Categories Dessert, Treat
Time 50m
Yield Cuts into 12 squares
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin with 2 strips of criss-crossed baking parchment. Dry the mango pieces on some kitchen paper, then chop into 3cm pieces and set aside.
- Place the butter and sugar into a bowl, and whisk until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Use a spatula to fold through the flour and coconut, then the mango pieces and yogurt. Scrape the mixture into your tin and smooth over the surface, then sprinkle with a little extra coconut. Bake for 30 mins until risen and golden and a skewer inserted into the centre of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack. This cake is delicious served warm with an extra blob of coconut yogurt, or just as good cold. Keeps in a tin for up to 3 days.
Nutrition Facts : Calories 360 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
Tips:
- Make sure to use full-fat coconut milk for the best flavor and texture.
- If you don't have a steamer, you can also bake the cake in a preheated oven at 350°F (175°C) for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- The mango sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks.
- Garnish the cake with fresh mango slices, whipped cream, or shredded coconut before serving.
Conclusion:
This Thai coconut cake with mango sauce is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, and the mango sauce is sweet and tangy. This cake is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #eggs-dairy #fruit #asian #thai #easy #dinner-party #cakes #eggs #dietary #low-sodium #low-in-something #tropical-fruit #mango
You'll also love