A festive Mango Cream Cake perfect for Christmas, featuring layers of fluffy coconut cake filled with fresh mango and topped with a delicious coconut buttercream frosting.
1: Whisk together the flour, baking powder, baking soda, and salt, then set aside.
2: In a mixer fitted with a paddle attachment, beat the butter and sugar together for 2 minutes.
3: Add the eggs, sour cream, coconut milk, vanilla, and coconut extract, mixing until combined.
4: Add the dry ingredients along with the shredded coconut and mix until combined.
5: Pour the batter evenly into three 9-inch cake pans.
6: Bake at 175°C for 22 minutes or until a toothpick comes out clean.
7: For the frosting, beat the butter and cream cheese in a mixer until smooth, then add the extracts.
8: Gradually add the icing sugar, one cup at a time, beating for 3 minutes or until desired consistency.
9: For assembly, cut the mangoes into cubes.
10: Place 2 heaping scoops of frosting on the first layer and add the mango cubes, then repeat with the second layer.
11: Top with the third layer and frost all around.
12: Decorate with the toasted coconut flakes and refrigerate for 1 hour before serving.
