Lime Coconut Cake with Mango Jam
A light and summery lime coconut cake with decadent lime and mango flavours. This cake is made with a soft, moist sponge and filled with a zingy lime and mango jam and fresh slices of mango. Covered in a lime white chocolate ganache for a beautiful and delicious finish. This lime coconut cake is perfect for summer celebrations, birthdays or weddings.
Ingredients
Coconut Sponge
- 300 g plain all purpose flour (2 ⅓ cups)
- 50 g coconut flour* (⅓ cups)
- 6 g salt (1 tsp)
- 300 g sugar (1 ½ cups)
- 7 g baking powder (1 tsp)
- 10 g vanilla extract (2 tsp)
- 220 g unsalted butter, room temp (1 cup)
- 150 g coconut milk (⅔ cup)
- 150 g coconut cream (⅔ cup)
- 4 egg white, large
Lime Syrup
- 300 g water (1 ¼ cup)
- 200 g sugar (1 cup)
- 15 g lime juice (1 tbsp)
Pailette Feuilletine (For Crunchy Layer)*
- 2 egg whites, large
- 60 g sugar (⅓ cup)
- 60 g melted butter (¼ cup)
- 60 g flour (½ cup)
Toasted Coconut Crunchy Layer*
- 60 g white chocolate, melted (⅓ cup)
- 15 g vegetable oil* (3 ¼ tsp)
- 30 g pailette feuilletine* (about ⅛ recipe)
- 30 g coconut flakes (⅓ cup)
Lime Chocolate Ganache
- 80 g heavy cream (⅓ cup)
- 110 g white chocolate* (⅔ cup)
- 2 g gelatin powder (⅔ tsp)
- 10 g lime juice (2 ¼ tsp)
Lime & Mango Jam
- 300 g mango, chopped (2 cups)
- 150 g jam sugar* (¾ cup)
- 130 g lime juice, freshly squeezed (½ cup)
- 5 g gelatin powder (1 ⅔ tsp)
Instructions
Coconut sponge
- Line and butter two 20 cm (8-inch cake pans). Pre-heat oven to 180°C with fan (360°F). In a bowl, combine the flour, coconut flour, salt and baking powder. Mix well to combine evenly.
- In a separate bowl, cream the room temperature butter until nice and fluffy. Start adding half of the sugar slowly until fully incorporated. The butter should increase in volume a little.
- Add the coconut milk, cream and extracts (all at room temp) and combine well. Start adding the dry ingredients slowly and mix to combine.
- In a separate bowl, whip up the eggs, adding the remaining sugar slowly. Mix until you reach stiff peaks. Fold the egg whites into the batter, folding them in slowly with a spatula. Do this in 2 or 3 stages, mixing until the batter is just about combined. We do not want to deflate all that lovely air we whipped into the egg whites.
- Divide the batter evenly between the two cake tins*, then bake for 40-45 minutes until light golden. The cake is done when a skewer comes out clean. Let cake cool completely before wrapping in cling film and letting it chill in the fridge overnight. This will make cutting the cake much easier.
Lime Syrup
- Place all ingredients in a saucepan and bring to boil.
- Cook liquid until it reduces in volume and becomes thicker.
- Let cool before using.
Pailette Feuilletine *
- Combine all the ingredients into a fine paste.
- Spread thinly onto a lined baking tray and bake at 180°C for 8-10 minutes or until light brown in colour.
- Let cool, then using your hands crush the thin layer into small flakes. The flakes should feel like crunchy crackers, so quite hard. Set aside for later use.
Toasted Coconut Crunchy Layer *
- Toast the coconut flakes for 5-8 minutes until golden-brown in colour.
- Melt the white chocolate (chopped thinly) in the microwave in small bursts of 30 seconds, then 15 seconds. Mix after each interval to melt the chocolate.
- Mix all the ingredients into the chocolate and set aside.
Lime Chocolate Ganache
- Mix the gelatin with the lime juice and set aside to bloom. Heat up the heavy (double) cream in a microwave for 30-40 seconds or until hot.
- Pour the hot cream over the white chocolate (chopped thinly) and let it sit for 5 minutes. Afterwards, mix well to melt the chocolate until there are no more lumps left.
- When the mixture is warm to the touch but not hot, add the bloomed gelatin and mix well to combine. Cover with cling film and place in fridge to chill for a minimum of 1 hour.
Mango and lime jam
- Chop the mango or pulse in a food processor to get a thick paste. Optional: Add a little mint for extra freshness.
- Add the mango paste to a saucepan over low-medium heat, then add the jam sugar and lime juice (save 1 tablespoon of juice). Bring mixture to a boil, then reduce the heat to low and simmer until the jam has thickened. Remove from heat and set aside to cool down.
- Add the gelatin to the 1 tablespoon of lime juice you saved aside, then stir it well to dissolve. Let it bloom for 5 minutes.
- Let mango jam cool down for 15 minutes, the mix in the bloomed gelatin. Place the finished jam in a tray or plate, cover with cling film and let cool. Place in fridge to set completely before using.
Assembling the cake
- Line a tall 20 cm (8-inch) cake form with food-grade acetate or baking paper. Using a cake form will ensure the cake will be straight and prevent collapse.
- Whip up the ganache using a hand mixer until it becomes light and airy. Place the lime ganache into a piping bag fitted with a 1 cm (½ inch) plain round nozzle. Stir the mango jam to loosen it up, then place it in a piping bag. Cut 1 small mango into thin and even slices.
- Place the first sponge at the bottom. Pipe a thick layer of chocolate ganache around the outer perimeter of the circle. Make sure you get it all the way to the edges.Pipe mango jam in the middle and place fresh mango slices on top.
- Add the toasted coconut crunchy layer with a spoon, pressing slowly to get an even layer. If the chocolate on the crunchy layer mixture has hardened, place it in the microwave for 15-20 seconds to loosen it up.
- Place the next coconut sponge and repeat the process with the ganache, jam and fresh mango layers. Repeat the same process for the third layer of sponge cake.
- Add the top layer of sponge, then cover it with a thin layer of chocolate ganache (roughly 4-5mm). Level the ganache as best as you can. Place cake in fridge to chill for 4-5 hours.
- Once chilled, remove the cake from the cake form. Add some chocolate ganache to the sides of the cake, smoothing it out with a spatula. Chill in the fridge for 30-60 minutes to set the ganache. If you're making a 'naked cake', one layer of ganache is enough. For full coverage, you will need 2 layers of ganache, with 1-2 hours chilling time in between the layers.
- Attach the candied lemon slices and flowers. Use sugarcraft wire if needed to hold the candied lime slices in place. Keep cake in the fridge and remove 30 minutes before cutting it.
Notes
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- Coconut flour cannot be replaced with plain flour in the same quantity. You will need 3 times the amount of plain flour.
- The crunchy layer is optional and can be left out. This layer is included to add more coconut flavour and also introduce a different texture to the cake.
- Pailette feuilletine can be made in advance by 1-2 months and stored in an airtight container.
- Use non-flavoured vegetable oil, such as sunflower.
- For the ganache, use high quality white chocolate. Do not use baking chocolate, instead get white chocolate you would like to eat.
- Jam sugar is a type of sugar that contains pectin, a natural substance that helps jams thicken. If you cannot find jam sugar, replace it with regular sugar and liquid pectin. Use liquid pectin as indicated on the label.
- You can use either 2 or 4 cake pans. If using 2 pans, the sponge will take roughly 40-45 minutes to bake. You will then need to cut each sponge in half to get 4 layers of sponge. If using 4 separate cake pans, baking time will be less - around 30 minutes (check if baked with skewer).
Nutrition
Calories: 585kcal
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