Mango Coconut Cheesecake Cake 🍰🥭🥥
Ingredients:
**For the Cake:**
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 tsp vanilla extract
- 1/2 cup cake flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup shredded coconut (sweetened or unsweetened)
- Yellow food coloring (optional)
- Powdered sugar, for dusting
**For the Cheesecake Filling:**
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
**For the Mango Topping:**
- 2 cups diced ripe mango (fresh or canned)
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tsp cornstarch
Instructions:
**Preheat Oven and Prepare Pan:**
1. Preheat your oven to 350°F (175°C).
2. Grease a 10x15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.
**Make the Cake:**
1. In a large bowl, beat the egg yolks with 1/2 cup of granulated sugar until thick and pale yellow.
2. Stir in the vanilla extract and a few drops of yellow food coloring (if using).
3. In a separate bowl, sift together the cake flour, salt, and baking powder.
4. Stir in the shredded coconut.
**Whip Egg Whites:**
1. In another clean bowl, beat the egg whites until soft peaks form.
2. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.
**Combine Batter:**
1. Gently fold the beaten egg whites into the egg yolk mixture, a third at a time, until well combined and no streaks remain.
**Bake the Cake:**
1. Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
2. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
**Prepare for Rolling:**
1. While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
2. When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
**Roll the Cake:**
1. Starting at one of the short ends, gently roll the cake and towel together into a tight spiral.
2. Place seam side down on a wire rack to cool completely.
**Make the Cheesecake Filling:**
1. In a medium bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until fully combined.
**Make the Mango Topping:**
1. In a small saucepan, combine the diced mango, granulated sugar, lemon juice, and water.
2. Cook over medium heat until the mango softens.
3. Dissolve the cornstarch in a little water and add it to the mango mixture.
4. Cook until thickened, then remove from heat and let cool completely.
**Assemble the Cake:**
1. Carefully unroll the cooled cake and remove the towel.
2. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges.
3. Evenly distribute the cooled mango topping over the cheesecake filling.
**Roll the Cake Again:**
1. Starting from the same end as before, carefully roll the cake back up, gently peeling away the parchment paper as you roll.
2. Place seam side down on a serving platter.
**Chill and Serve:**
1. Cover the cake with plastic wrap and refrigerate for at least 1 hour before serving to set.
2. Before serving, dust with powdered sugar if desired. Slice and serve chilled.
Yield:
This recipe makes a delightful Mango Coconut Cheesecake Cake, perfect for 8-10 servings.
Enjoy the tropical flavors of mango and coconut in this creamy cheesecake cake, a delicious dessert for any occasion! 🍰🥭🥥