Tropical Coconut-Mango Cake

Appears in

Published 2003

Cake base	High-Ratio Sponge Cake, made with unsweetened coconut milk substituting for the whole milk in the recipe
Brush the cake layers with	Plain Cake Syrup infused with fresh ginger
Fillings	Vanilla Buttercream (Swiss Method) flavored with mango puree
Icing	Chocolate Buttercream (Italian Method) made with white chocolate substituting for the sweet dark chocolate in the recipe
Decorations	Mango Wafers; Caramelized Macadamia Nuts
Serve with	Mango Coulis (optional)

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