Coconut Mango Sheet Cake

Vegan Coconut Sheet Cake

These Keitt Mangos were a gift from my aunt’s trees in Florida, she so nicely mailed them all the way to Seattle in perfect timing to have a few extra days for ripening and and so I thought, aside from eating a few straight as they were, why not added as a juicy tasty topping to a quick cake. The funniest part of this is that I went out to the garden to look for strawberries (in July!!) then i realized well that’s over and luckily our raspberry bush has been very generous this year.

Truthfully I haven’t been baking too many desserts lately because of two reasons; number one because I have been busy baking tons of sourdough and banana loafs, and number two because out freezer has no more space for frozen desserts; to be honest making bread and other pastries has me hypnotized and it is somewhat of a soothing process.

Most likely you won’t have Keitt Mangos handy unless you live in Florida so my suggestion would be to use any sweet mango you have near you, sweet but not completely ripen as peeling and slicing would be almost impossible to place over the cake. One last thing, and truly important is that don’t skip on this simple whip cream, it will knock your sock off.

Coconut Mango Sheet Cake

Vegan

Makes: 9 portions

Prep time: 20 mins

Cook time: 40 min

Ingredients:

• 1 ¾ cup flour
• 1 ½ tsp baking soda
• 1/2 tsp salt
• 3/4 cup sugar
• 1/2 tsp vanilla extract
• 1 1/4 cup milk* (see notes!)
• 1/4 cup coconut oil
• 1/2 cup fresh unsweetened shredded coconut**
COCONUT WHIPPED CREAM
• 1/2 cup refrigerated coconut fat***
• 1/4 cup powdered sugar
• mango and raspberries to decorate

Instructions:

1. Preheat your oven at 350F and prepare your pan properly buttered (I use soft coconut butter) 8” square pan with parchment paper.
2. In a bowl pour all wet ingredients (but shredded coconut) and let rest for a couple of minutes; past the few minutes add dry ingredients and mix until everything is cohesively mixed and finally add the shredded coconut and mix for a few more seconds until it’s been mixed in.
3. Pour in mold and bake for 40 minutes or until a toothpick comes out clean; let rest for 10 minutes in mold.
4. To make the whipped cream simply beat at high (but start low!) about 5 minutes until it starts to thicken and let rest in the fridge once again to set while the cake bakes
5. Once the cake has completely cooked down, generously spread whip cream over the cake and top with mangoes and raspberries, I suggest you slice the mangos in more flat pieces and not like the images which were purposely placed for styling purposes, decorating/placing flatter and even slices will allow you to cut and have even slices. Enjoyed best with a cup an iced tea or warm if your zone is cold. Enjoy!

*Use the leftover liquid from after you have removed the fat from a (full fat) canned coconut milk.

**if you only have dry shredded coconut, hydrated by soaking in warm water for 30 minutes

***The very top of a full fat canned coconut milk, without shaking, carefully remove the fat and place it in a bowl in the fridge prior working with it.