Mango Coconut Cheesecake Cake
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| Mango Coconut Cheesecake Cake |
Mango Coconut Cheesecake Cake 
Ingredients:
For the Cake:
4 large eggs, separated
3/4 cup granulated sugar, divided
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:
Preheat your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.
Make the Cake:
In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale yellow. Stir in the vanilla extract and a few drops of yellow food coloring (if using).
In a separate bowl, sift together cake flour, salt, and baking powder. Stir in the shredded coconut.
Whip Egg Whites:
In another clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.
Combine Batter:
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:
Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Prepare for Rolling:
While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
Roll the Cake:
Starting at one of the short ends, gently roll the cake and towel together into a tight spiral. Place seam side down on a wire rack to cool completely.
Make the Cheesecake Filling:
In a medium bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Make the Mango Topping:
In a small saucepan, combine diced mango, granulated sugar, lemon juice, and water. Cook over medium heat until the mango softens.
Dissolve cornstarch in a little water and add to the mango mixture. Cook until thickened, then remove from heat and let cool completely.
Assemble the Cake:
Carefully unroll the cooled cake and remove the towel. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges.
Evenly distribute the cooled mango topping over the cheesecake filling.
Roll the Cake Again:
Starting from the same end as before, carefully roll the cake back up, gently peeling away the parchment paper as you roll. Place seam side down on a serving platter.
Chill and Serve:
Cover the cake with plastic wrap and refrigerate for at least 1 hour before serving to set.
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!
