If you can’t make it to the tropics this summer, this cake will take you there. Mango and coconut blend with fresh blackberries to make a sweet dessert for any party.
Sarah Warner shares how to put it all together in sheet cake form.
Blackberry Mango Coconut Sheet Cake
- 5 egg whites
- 15 ounce can coconut milk
- 1\2 Tbs coconut extract
- 3 cups cake flour
- 4 tsp Baking soda
- 1\2 tsp salt
- 1 cup room temp butter
- 2 1\3 cup sugar
- 2 ripe mangos, cubed
- 12 ounces black berries
- 2 Tbs sugar
Preheat oven to 350. Grease a jelly roll pan.
1) in a standing mixer with a whisk attachment or in a large bowl with a hand mixer, beat the egg whites on medium speed until foamy, about one minute. Turn the mixer up to medium high speed until soft peeks form. Put the whisked egg whites aside for later….if you are using your standing mixer just put them in another bowl.
2) In a medium sized bowl sift together the flour, baking soda and salt.
3) In a small bowl whisk together the coconut milk and coconut extract
4) In a large bowl or using the standing mixer with a paddle attachment, on medium speed beat the butter and sugar until smoothly blended and lightened in color, about 2 min. Stop the mixer and scrape the sides of the bowl as needed during mixing.
5) On low speed, add the flour mixture in 3 additions and the coconut milk mixture in 2 additions, beginning and ending with the flour mixture and beating until each addition is incorporated before adding the next.
6) Use a rubber spatula to fold one-third of the whipped egg whites into the batter, then fold in the remaining whites until no streaks of egg white remain.
7) Pour batter into the prepared jelly roll pan. Spreading the batter out so it lays evenly over the pan. top with the fruit, and sprinkle with the 2 Tbs of sugar.
Bake for 30 min or until a toothpick comes out clean.
Top with sweetened whipped cream and toasted coconut.