Thai Mango Cake (Khek Ma-Muang)
A traditional Thai mango shortcake features fluffy layers, homemade whipped cream, and fresh diced mango.
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Instructions
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Preheat oven to 325F. Prepare two 9-inch round cake pans by greasing or lining with parchment.
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In a large bowl, beat eggs and sugar on high speed for 4-5 minutes until a ribbon forms.
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Gently fold in coconut, flour, baking powder, and salt.
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Combine 1/2 cup batter with melted coconut oil/butter and extract; then fold this mixture into the main batter, avoiding overmixing.
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Evenly pour batter into prepared pans.
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Bake 30-40 minutes, or until a fork inserted in the center comes out clean.
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Loosen cakes from pans with a knife, then cool completely in pans on wire racks for about 1 hour.
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In a large bowl, beat cream cheese, sugar, and extract until smooth.
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In a separate bowl, whip cream until stiff peaks form (6-8 minutes).
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Gradually fold whipped cream into the cream cheese mixture.
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Remove cakes from pans. Place one cake on a plate, spread a 1/2 to 1-inch layer of cream, and top with half of the diced mango.
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Place the second cake on top, then cover the entire cake with the remaining cream.
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Decorate with remaining mango. Chill until serving.