Coconut Cake with Mango Sauce

Food for Thought by Chef Katie Chin, For recipes, visit thesweetandsourchronicles.com

I usually get invited to my friend Sabrina’s Easter brunch every year. I remember feeling weird showing up after my divorce as most of the people who attend her brunch are acquaintances so most of them didn’t know I had recently gotten divorced. Part of me wanted to stay at home and eat marshmallow Peeps but I knew I could hide from my new life or start living it. Once I arrived, I did feel nervous knowing that sooner or later someone was going to ask me where my hubby was. Once it happened and the words came out of my mouth, “Actually, we just got a divorce,” I felt relief and like a 20-pound brick had been lifted off my head. I learned to ignore the looks of sympathy and the words started to feel lighter every time I said it. I even began to joke it about it, “Oh, I’m great thanks, I lost 190 pounds…because I divorced my husband!” This Coconut with Mango Sauce recipe always brings back memories of that Easter Brunch which I brought with me that day. I hope you enjoy it!!

Coconut Cake with Mango Sauce

SERVES 6–8
PREPARATION TIME: 10 MINUTES
COOKING TIME: 50 MINUTES

1 cup (226 g) unsalted butter, room temperature

2 cups (400 g) sugar

3 cups (400 g) all-purpose flour, plus more for dusting

1 teaspoon salt

2 teaspoons baking powder

3 large eggs

1 teaspoon vanilla extract

1 teaspoon coconut extract

One 14 oz (400 ml) can coconut milk

Toasted shredded coconut for topping

MANGO SAUCE

1 cup (250 ml) puréed mango

½ cup (100 g) sugar

1 tablespoon all-purpose cornstarch

¾ cup (185 ml) water

1.  Preheat oven to 350°F (175°C). Spray a bundt pan with nonstick baking spray and dust with flour. In a small bowl, whisk together the flour, salt, and baking powder.
2. Using a mixer, cream the butter and  sugar together until light and fluffy, about 3 minutes. Beat in the eggs, 1 at a time. Once incorporated, add the extracts. Stir in thecoconut milk alternating with the flour mixture and mix until smooth.
3. Pour the batter into the prepared pan and bake until the center is firm and the cake comes away from the sides of the pan, about 50 minutes.
4. Mango Sauce: Combine all of the ingredients for the sauce in a small saucepan. Whisk until lump free. Place over medium heat, stirring constantly. Bring to a boil until the sauce is transparent and thick. If it’s too thick add more water, 1 tablespoon at a time. Remove from heat.
5. Cool cake 5 minutes before turning it out onto a rack. Let cool completely on the rack.  Top with shredded coconut and drizzle the sauce over top before serving.