Exotic Coconut Cake with Mango and Passion Fruit

By the end of winter, I would much rather see sunshine, the sea, and palm trees. But we cook with what we have, so in this case, I am creating an exotic atmosphere in the kitchen with coconut, mango, and passion fruit.

Coconut appears three times in the cake: it is in the batter, the cream, and toasted on top as well.

The base of the cream is mascarpone, but I added a bit of Suriname cherry jam (this one is from Madeira, but any other exotic jam will do), condensed milk, and shredded coconut.

It is best to add the fruits on top just before serving.

Ingredients

For the batter:
200 g (7 oz) butter
150 g (3/4 cup) brown sugar
4 eggs
100 g (3/4 cup) flour
50 g (1/2 cup) shredded coconut
1 tbsp baking powder
2 tbsp coconut cream
25 ml (1.5 tbsp) coconut milk
a pinch of salt

For the cream:
250 g (9 oz) mascarpone
4 tbsp condensed milk
2 tbsp pitanga jam (or other exotic jam)
200 ml (3/4 cup) heavy cream
4 tbsp vanilla sugar
150 g (1.5 cups) shredded coconut

For the topping:
1/4 mango
3 passion fruits
3 tbsp shredded coconut (toasted)

My exotic recipes (Translation of older recipes is currently in progress.):

1. Fehércsokis torta egzotikus gyümölcsökkel (White chocolate cake with exotic fruits)
2. Mandulás habrolád egzotikus gyümölcsökkel (Almond meringue roll with exotic fruits)
3. Mangós shake maracujával (Mango shake with passion fruit)

Preparation

1. For the batter, cream the butter with half of the brown sugar.
2. Whisk the egg whites until stiff peaks form with the remaining sugar.
3. Add the egg yolks one by one to the butter mixture, then stir in the coconut cream and coconut milk.
4. Mix in the flour, shredded coconut, baking powder, and salt, then gently fold in the egg whites.
5. Pour the batter into a baking tray lined with parchment paper and bake at 180°C.
6. For the cream, mix the mascarpone with the heavy cream, condensed milk, and vanilla sugar.
7. Fold in the pitanga jam and the shredded coconut.
8. Place the cream in the fridge and let the cake cool down completely.
9. Toast the shredded coconut in a dry pan and cut the mango into thin strips.
10. Spread the cream over the cake and sprinkle with the toasted coconut.
11. Spoon the passion fruit pulp on top and finish with the mango strips.