Pastry by Saloni

How to Make the Coconut Cake
1 Preheat the oven to 350°F (175°C). Lightly grease two 8-inch (20cm) round cake pans with a little oil, then line them with baking paper.
2 In a large bowl, combine room-temperature milk, lemon juice, and yogurt. Let sit for a few minutes to curdle slightly.
3 Add oil and sugar to the bowl and whisk until smooth and the sugar dissolves. Stir in vanilla extract and desiccated coconut until well combined.
4 Sift flour, corn starch, baking powder, baking soda, and salt into the bowl. Gently mix until smooth and lump-free; don’t overmix.
5 Pour the batter into prepared pans, smooth the tops, and bake for 25–30 minutes, until set and springy to the touch.
6 Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely. Level the tops with a serrated knife before frosting.
How to Make Mango Topping & Filling
8 In a bowl, mix diced mango, mango purée, and powdered sugar until the sugar dissolves and the filling is smooth.
9 Once mixed, cover and refrigerate to let the flavors blend and keep it fresh until ready to use.
How to Make the Cream Cheese Frosting
11 In a large bowl, beat cold cream cheese with a handheld mixer or stand mixer fitted with whisk attachment just until slightly softened for easier mixing.
12 Gradually add sifted powdered sugar in two parts, mixing slowly at first, then on medium speed for 4–5 minutes until smooth and creamy.
13 Add cold whipping cream, vanilla. Whip on medium speed until smooth and medium peaks form: thick, yet light and fluffy.
How to Assemble the Mango Coconut Cake
15 Place a small spoonful of frosting on the center of your cake stand/plate to hold the bottom layer in place.
16 Place the first cake layer on the frosting. Spread 4–5 scoops of cream cheese frosting evenly, then create a shallow well in the center to hold the mango filling.
17 Spoon the mango filling into the well, then gently place the second cake layer on top, pressing lightly to align the edges.
18 Apply a thin crumb coat of frosting to trap crumbs, then chill the cake for 30 minutes to set it.
19 After chilling, frost the cake with a thicker layer and press shredded coconut onto the sides for decoration and texture.
20 Decorate the top with remaining frosting, piping rosettes or borders, and fill the center with more mango topping for a beautiful finish..
21 Chill the assembled cake for at least 30 minutes before serving. Store leftovers in an airtight container in the fridge for up to 2 days.