Frozen Mango and Coconut Sponge Cake
This refreshing dessert features a light, airy sponge cake topped with a luscious layer of creamy coconut and vibrant mango puree, frozen to perfection for a tropical summer treat.
Ingredients
Ingredients
- 3 large eggs room temperature
- 0.5 cup granulated sugar
- 0.75 cup all-purpose flour sifted
- 0.25 tsp baking powder
- 14 oz coconut cream chilled overnight
- 2 cups fresh mango puree strained for smoothness
- 0.25 cup shredded coconut toasted until golden
- 0.5 tsp vanilla extract
- 2 tbsp honey or agave nectar for sweetness
Notes
Store leftovers in the freezer wrapped tightly in plastic wrap for up to 2 weeks. For a gluten-free version, substitute the flour with a 1:1 gluten-free baking blend. Ensure the coconut cream is full-fat for the best texture.