10 Cze Gluten-free coconut layer cake with millet mango cream, Piňa Colada
Mango is one of my favorite fruits. Its aroma and taste is unique and one of a kind. Ripe mango is very juicy, super sweet and has deep yellow color inside. For this recipe you need a very ripe, soft and aromatic mango. Only thanks to them you get a strong aroma which will surprise all. This cake is perfect for summer! The combination of coconut and mango tastes like summer drink Piňa Colada. These two flavors are perfectly refreshing and will make you feel like you were in the real tropics!
The cake is quite simple to prepare. It’s baked on coconut flour layered with cream made of cooked millet blended with mango. To success, make sure to overcook your millet properly and to buy very ripe mango. Besides, everything goes like clockwork. The cake is super-healthy, and tastes like normal, based on white flour, white sugar and butter which is undoubtedly an advantage for those who are still unconvinced to healthy experiments. Recipe is definitely worth trying. Unique and one of a kind!
In a few words:
healthy
dense
aromatic
original
delicious
sophisticated
Do I still have to convince you? 🙂
- 6 eggs
- 100 g coconut oil
- 250ml vegetable milk
- ⅓ teaspoon salt
- 85g coconut flour
- 75g desiccated coconut
- 2 teaspoons baking powder (15g)
- 80g cane sugar
- 350g millet groats
- 250g cane sugar
- 3 large ripe mango
- 2 lemons
- 2 teaspoons vanilla extract
- 100 g coconut oil
- 100g desiccated coconut
- 1 teaspoon salt
- coconut flakes and cocount shreds
- Separate the egg yolks and whites. Leave whites in the fridge, and mix with the mixer your egg yolks with coconut oil (not melted, about the consistency of butter) until smooth and fluffy. Then add the milk, salt, coconut flour, desiccated coconut and baking powder and blend thoroughly. Now in a separate bowl whisk egg whites with sugar until stiff, shiny and fluffy and gently stir it with a spoon to a previously mixed dough. Pour finished cake batter into 2 lined with baking paper cake tins (21cm) and bake at 185C for about 30/35 minutes or until toothpink comes out clean. When baked and cooled cut each of the cakes into 2 layers, to end up with 4 layers.
- Pour 3 cups of water (less than a liter) into millet groats and cook over low heat for about 23-25 minutes until completely overcooked. Groat at the end of cooking will stick to the bottom of the pot, but do not add water. It is very important that the liquid is reduced, this process is necessary for the cream to thicken properly.
- While millet groats are cooking, peel your mangos, cut into pieces and put into a small pot. Add the juice of 2 lemons, vanilla extract and add the cane sugar. Cook over low heat until sugar is dissolved, mango overcooked and the liquid is reduced to half.
- When the millet groats are already cooked and still hot, add to them the thick mango paste, coconut oil, desiccated coconut and salt. Now blend everything very carefully on a thick cream. This may take some time but do not give up. The longer you blend, the better cream you get. After obtaining a creamy texture set aside to coold down and thicken up a bit.
- Place one layer of cake, then spread the cream on top. Then place the next layer of cake and cream and proceed similarly with other layers. Cover the last layer with cream, cover also the sides and smooth out the edges.
- When cream is smoothly spreaded, decorate the top of the cake with coconut flakes. Put cake in the fridge for at least 4 hours to harden, preferably overnight. Bon Appetit!
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