- light & creamy -
This mango coconut cake is filled with a super creamy mousse-like mango mascarpone filling and rolled like a cake roll! It's covered with shredded coconut and is the perfect tropical cake for all year round.
– mango filling is thick, luscious, and creamy – coconut snow covered exterior – light and refreshing
Mango filling: Combine mango, sugar, whole vanilla bean and water. Cook on heat until it comes to a simmer.
Once it reaches a thick consistency, remove and let cool. Remove vanilla bean pod. Blend until smooth and set aside.
Swiss roll sponge: Combine eggs, sugar, and salt. Beat until lightened in color, about 10 minutes. Preheat oven. Line pan with parchment paper.
Add vanilla and sift the flour and baking powder. Fold until fully combined. Bake for 16-18 minutes. Cool at room temperature for 2 minutes.
Dust a clean kitchen towel with powdered sugar. Flip the cake pan over on the towel to release. Peel off the parchment paper and roll the cake with the towel. Cool to room temperature.
Filling and assembly: Beat whipping cream until medium peaks form. Add mascarpone cheese and beat until thick and creamy.
Add the prepared mango puree into the whipped cream and fold until combined.
Unroll the sponge. Spread filling evenly on the inside and roll it back up. Place on serving plate.
Cover the roll with a thin layer of mascarpone whipped cream.
Press flaked coconut onto the cream of cake. Refrigerate the cake for 3 hours. Serve and enjoy.
This mango coconut swiss roll cake is light, refreshing, and creamy - the perfect ending to a heavy holiday meal!
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