MANGO COCONUT SANDWICH CAKE
juice of lime
sliced into cubes
Using Oster® stand mixer, mix eggs and sugar at speed level 10 until pale and frothy.
In a separate bowl, combine baking powder, salt, desiccated coconut, lime zest, and flour.
Mix at speed level 1 the dry mixture into the egg mixture until fully incorporated. Add oil and vanilla.
Pour batter on a parchment paper-lined baking sheet and spread evenly. Gently tap baking sheet on the counter to release any air bubbles.
Bake at 180°C for 10-15 minutes or until cooked through. Let cool when done.
Using Oster® stand mixer, beat cream cheese, sugar, lime juice, vanilla, coconut cream to make the filling.
Slice the cooled cake into half. Slice them into desired count and size of “sandwiches,” making sure each has a pair.
Spread the cream cheese filling evenly on one half of the slices then top with the cubed mangoes. Put the other half of the slices on top.
Top with powdered sugar and garnish with mango slices if preferred.