Mango Coconut Cheesecake Cake

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Introduction:
Mango Coconut Cheesecake Cake is a delightful fusion of tropical flavors and creamy textures. This cake features a luscious mango cheesecake layer nestled between moist coconut cake layers, all topped with a smooth coconut cream frosting. It’s an exotic dessert that’s perfect for any occasion, offering a taste of the tropics in every bite.

Ingredients:

For the Mango Cheesecake Layer:

  • 16 oz (450 g) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup mango puree (fresh or canned)
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Coconut Cake Layers:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup coconut milk
  • 1 cup sweetened shredded coconut

For the Coconut Cream Frosting:

  • 1 cup unsalted butter, softened
  • 8 oz (225 g) cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon coconut extract
  • 2-3 tablespoons coconut milk

Optional Addition:

  • Fresh mango slices for garnish
  • Toasted coconut flakes for garnish

Instructions:

1. Prepare the Mango Cheesecake Layer:

  • Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  • In a large bowl, beat the cream cheese and sugar until smooth and creamy.
  • Add the mango puree, eggs, and vanilla extract, and mix until well combined.
  • Pour the mixture into the prepared pan and bake for 40-45 minutes, or until the center is set.
  • Allow the cheesecake to cool completely in the pan, then refrigerate for at least 2 hours, or overnight.

2. Prepare the Coconut Cake Layers:

  • Preheat the oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, beat the butter, oil, and sugar until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
  • Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, beginning and ending with the dry ingredients.
  • Fold in the shredded coconut.
  • Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

3. Prepare the Coconut Cream Frosting:

  • In a large bowl, beat the butter and cream cheese until smooth and creamy.
  • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  • Stir in the coconut extract and enough coconut milk to achieve a spreadable consistency.

4. Assemble the Cake:

  • Place one coconut cake layer on a serving plate. Spread a thin layer of frosting over the top.
  • Remove the mango cheesecake from the springform pan and place it on top of the frosted coconut cake layer.
  • Spread another thin layer of frosting over the cheesecake.
  • Place the second coconut cake layer on top of the cheesecake.
  • Frost the top and sides of the entire cake with the remaining coconut cream frosting.

5. Garnish:

  • If desired, garnish the cake with fresh mango slices and toasted coconut flakes.

Tips for Success:

  • Make sure the cream cheese is softened to room temperature for a smooth cheesecake batter.
  • Use ripe, sweet mangoes for the best flavor in the mango puree.
  • Allow the cheesecake to chill thoroughly before assembling the cake to ensure it holds its shape.
  • For a neater presentation, use a serrated knife to trim the tops of the coconut cake layers if they are domed.

Nutritional Estimate:
(Per Serving, based on 12 servings)

  • Calories: 600
  • Fat: 35g
  • Saturated Fat: 22g
  • Cholesterol: 150mg
  • Sodium: 320mg
  • Carbohydrates: 65g
  • Fiber: 2g
  • Sugars: 45g
  • Protein: 7g

Recommendation:
This Mango Coconut Cheesecake Cake is best served chilled. It pairs wonderfully with a cup of hot tea or coffee, and is a show-stopping dessert for tropical-themed parties or special celebrations. Enjoy a slice of this indulgent cake and transport your taste buds to a tropical paradise!

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