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Jun 26, 2012 10:41 AM

Birthday cake with mango curd, suggestions needed...

I'm making a birthday cake, and so far, the only thing I know I want in it is mango curd (just got a bunch of fresh mangoes from my tree). I need some help figuring out what could go with it. Most recipes I've seen so far have a vanilla cake, but I'd like something a little more special. I thought maybe a lemon cake with a vanilla flour frosting (my latest obsession, buttery and not too sweet) or Swiss buttercream, and maybe a thick lemon glaze over that so that it kind of smooths out the top and drips down the sides. Not sure if that would be too much, and I'm worried lemon might overpower the mango.

Any suggestions? Advice?

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  1. I'm thinking the batter of a crumb cake...with the mango curd on top and then the cinnamon crumb over that-baked off and topped with a mango puree icing sugar drizzle. Sliced into squares and served with mango gelato.

    1. A coconut cake with mango curd filling for a delicious tropical vibe!

      8 Replies
      1. re: roxlet

        I was going to suggest coconut also. It would go perfectly with the mango!

        Earlier this month I made a batch of passionfruit curd, for a vanilla cake soaked with coconut syrup. It was iced with a vanilla buttercream, and definitely could have used a more pronounced coconut flavor. Don't skimp on the soaking liquid if you do this!

        1. re: roxlet

          Any coconut cake suggestions? Most of the ones I've seen so far are white cakes with coconut frosting. I just found one from Paula Dean that replaces the milk in a 1-2-3-4 cake recipe with coconut milk. I suppose I could drizzle coconut syrup over that, but the reviews for the cake part aren't too great. Any recipes for coconut syrup too?

          1. re: hottestsalsa

            I am dying to make this one:

            The cake itself doesn't have any coconut in it, but I would probably replace the buttermilk with coconut milk and add a little coconut extract for extra oomph.

            1. re: hottestsalsa

              Since you mentioned in your OP "buttery but not too sweet" I'm surprised you're considering a coconut cake. Most are very sweet but if you are interested in a less sweet result, consider unsweetened coconut shreds and relying on the mango curd to provide more balance. Happy baking!

              1. re: HillJ

                Well, that's why I'm thinking of doing the flour frosting, to balance the sweetness of the cake and mango.

              2. re: hottestsalsa

                If you search CH, you should find the one I posted. It's based on Nick Malgier's recipe, and it's not only made with coconut, it also uses coconut milk. I have been making coconut cakes for about 30 years, and this is by far the best ne I've ever made. I also use the basic flour frosting recipe, and I use the remainder of the coconut instead of milk for the frosting. Once I get back to my computer, I'll see if I can find it, but in the meantime, you can search Home Cooking.

                1. re: hottestsalsa

                  OK so this is the best one I've ever made:

                  Coconut Cake Layers
                  Adapted From Perfect Cakes by Nick Malgieri

                  1 ¾ cups bleached all-purpose flour (spoon into dry measure cup and level)
                  1 ½ teaspoons baking powder
                  ¼ teaspoon salt
                  12 tablespoons (1 ½ sticks) of unsalted butter, softened
                  1 1/3 cup sugar

                  And this is the flour frosting I make, substituting coconut milk for the milk. After the cake is iced, I like to press coconut all over the cake.
                  Flour Frosting

                  1/4 cup flour
                  1 cup sugar
                  1 cup milk (or coconut milk)
                  1 cup butter cut in cubes (My butter was cool and firm, but I could still leave an indent when I pressed my finger into it)
                  1 tsp vanilla
                  pinch of salt

                  1. In a medium heavy-bottomed saucepan, whisk the sugar, flour, salt together. Add the milk and cook over medium heat, whisking occasionally (I had to whisk constantly or else it started to stick and clump at the bottom) until the mixture has thickened into a paste and slightly bubbly at edges.

                  2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter gradually; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly: then beat again until it is the proper consistency.

                  3. Add the vanilla and continue mixing until combined.

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                  1 teaspoon vanilla extract
                  1 teaspoon finely grated lemon zest
                  2 eggs at room temperature
                  2 egg yolks
                  ½ cup Thai coconut milk
                  1 cup (about ½ a 7 ounce bag) sweetened shredded coconut, finely chopped

                  2 8” cake pans, buttered, floured, and with parchment on the bottom (the Wilton release works well here – that was all I used)

                  1. Set rack in the middle of the oven and heat to 350.
                  2. Stir together the flour, baking powder, and salt in a medium bowl
                  3. Place butter and sugar in the bowl of a mixer and beat on medium speed for about 5 minutes or until soft and light. Beat in the vanilla and lemon zest, then beat in the eggs an yolks one at a time, beating well after each addition.
                  4. Reduce the speed to low and add one third of the flour mixture, and then half of the coconut milk. Scrape down the bowl and repeat with another third of the flour, the rest of the coconut milk, and the final third of the flour. Scrape down the bowl and beater again.
                  5. Use a rubber spatula to give the batter a final mixing, and then mix in the chopped coconut. Spoon the batter into the prepared pans.
                  6. Bake the layers for 30-35 minutes until they are well-risen and a toothpick inserted in the middle comes out clean. Cool the cakes in the pans on racks for 5 minutes, then unmold onto racks to finish cooling.

                2. re: roxlet

                  Coconut cake came to my mind immediately.

                3. I'd also love your recipe for mango curd. My husband just bought a case of mangoes!

                  4 Replies
                  1. re: roxlet

                    I'll be using this recipe from smitten kitchen: I haven't tried it yet though. I had mangoes delivered from my parent's tree in Florida that should be waiting for me when I get home today. Hopefully they survived the journey. I'll be making the curd tonight, so I'll report back.

                      1. re: HillJ

                        Mango curd success! I only used 1/3 cup of sugar and could have even done with less. The mangoes I used were reeeeeeeeally sweet though. It made about a cup and a half and the straining wasn't as annoying as I thought it would be. I didn't heat it for the full 10 minutes, just took it off when the thermometer read 170 (hoping it's accurate!), about 6-7 minutes total, because I was worried it would get too thick. Checked on it this morning and it's really smooth and not too thick.

                        1. re: hottestsalsa

                          Often I find that an ingred. like sugar becomes a personal preference and only trying out the recipe can teach us how much "too much" might be. So, the next batch you make adjustments.

                          SKitchen is a sensational food blogger and I've learned over the years that she has a sweet tooth beyond my I tend to adjust the sweet ingredients in most of her recommendations.

                          hottes., keeping the curd in mind you can better adjust the cake recipe. And, thank you for sharing your experience with the recipe for mango curd ala SK.

                  2. Personally, I'd do a cardamom-y spice cake with some sort of fluffy, not-too-sweet white frosting. (My personal choice would probably be White Mountain, partly because it was what I always asked for as a kid on birthday cakes, so it just screams birthday to me.)

                    I'd be more inclined to match something like raspberries with mango than lemon, myself, if going for a tart fruit.