Imagine a dessert that captures the essence of a sun-drenched tropical getaway in every single bite. Our Tropical Peach Mango Coconut Cake with Mascarpone isn't just a cake—it's a culinary escape that promises to whisk you away to a dreamy island paradise. With its luscious blend of ripe peaches, sweet mangoes, and creamy coconut, this cake is more than a dessert; it's a sensory experience that will make your guests swoon and your taste buds dance with pure delight.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Tropical
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 2 ripe peaches, diced
- 1 ripe mango, diced
- 3 eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 cup mascarpone cheese
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with butter, then dust lightly with flour.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition to ensure smooth incorporation.
- In a separate bowl, sift together the all-purpose flour and baking powder to remove any lumps.
- Gradually add the dry ingredients to the wet mixture, alternating with coconut milk, mixing on low speed until just combined.
- Gently fold in the vanilla extract and diced peaches and mango, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the topping, whip the mascarpone cheese until smooth and creamy, then spread evenly over the cooled cake.
- Garnish with additional fresh mango and peach slices, and sprinkle with toasted coconut flakes if desired.
- Refrigerate for at least 30 minutes before serving to allow the mascarpone topping to set.
Tips
- Use ripe, room-temperature fruits for maximum flavor and natural sweetness.
- Make sure your butter and eggs are at room temperature to ensure smoother mixing and better cake texture.
- Do not overmix the batter—mix just until ingredients are combined to keep the cake tender.
- For extra moisture, you can brush the cooled cake layers with a little coconut milk before adding the mascarpone topping.
- To prevent fruit from sinking, lightly dust the diced peaches and mangoes with flour before folding into the batter.
- Allow the cake to cool completely before adding the mascarpone topping to prevent melting.
- For a professional finish, use a offset spatula to spread the mascarpone evenly.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 8g
Fat: 25g
Saturated Fat: 16g
Cholesterol: 110mg
