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Bo Friberg

Tropical Coconut-Mango Cake

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About
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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