Best 5 Thai Coconut Cake With Mango Sauce Recipes

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Thai coconut cake, also known as Khanom Chan, is a popular and delectable Southeast Asian dessert that combines the rich flavors of coconut and mango. This delightful cake features a soft, spongy texture infused with the essence of coconut milk, while the luscious mango sauce adds a vibrant sweetness and tanginess to create a harmonious balance of flavors. Whether you're a seasoned baker or a novice cook, this article will guide you through the process of creating this exotic treat, offering a step-by-step recipe that ensures a perfect outcome. So, get ready to embark on a culinary adventure as we explore the art of making Thai coconut cake with mango sauce, tantalizing your taste buds with every bite.

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COCONUT-LIME CHEESECAKE WITH MANGO COULIS



Coconut-Lime Cheesecake with Mango Coulis image

This tropical-inspired cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. I like to make a coconut cream by adding coconut extract to whipped cream for topping the cheesecake. Top with a dollop of whipped cream and a sprinkle of toasted coconut, for even more flavor.

Provided by Alberta Rose

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 9h30m

Yield 8

Number Of Ingredients 11

¾ cup sweetened flaked coconut
¾ cup crushed gingersnap cookies
3 tablespoons melted butter
2 (8 ounce) packages cream cheese, softened
1 (10 ounce) can sweetened condensed milk
2 eggs
1 tablespoon lime zest
2 tablespoons lime juice
1 tablespoon coconut extract
2 cups cubed fresh mango
1 teaspoon white sugar, or more to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
  • Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan.
  • Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
  • Reduce oven heat to 300 degrees F (150 degrees C).
  • Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary.
  • Pour about half of the cream cheese batter into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the springform pan, smoothing into an even layer.
  • Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the springfom pan, smoothing into an even layer.
  • Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled.
  • Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.

Nutrition Facts : Calories 468.1 calories, Carbohydrate 38.4 g, Cholesterol 131.4 mg, Fat 31.6 g, Fiber 1.6 g, Protein 9.4 g, SaturatedFat 19.6 g, Sodium 310.6 mg, Sugar 31.6 g

THAI COCONUT CAKE WITH MANGO SAUCE



Thai Coconut Cake With Mango Sauce image

Light wonderful cake that is even better with the yummy mango sauce! Recipe was found on About.com and was by Darlene Schmidt. So good wanted to keep it here and thought I'd share!

Provided by Acceptance

Categories     Dessert

Time 1h

Yield 1 Cake, 10 serving(s)

Number Of Ingredients 13

5 eggs, separated
1/2 cup brown sugar
1 pinch salt
1/2 cup oil
1/4 cup coconut milk (NOT sweetened, stir before measuring)
2 teaspoons coconut extract
2 teaspoons baking powder
1 cup all-purpose flour
2 mangoes, peeled and cubed (about 1 1/2 cups)
3/4 cup coconut milk
1/4 cup brown sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350.
  • Grease a tube pan.
  • Beat the egg WHITES on high for about 3 minutes - till they resemble whipped cream, and set aside. (Doing this first helps insure no grease from the next steps carries over on the beater/bowl and prevents them from whipping up!).
  • Beat the egg YOLKS, adding in the sugar, salt, oil, coconut milk and coconut extract.
  • Add the baking powder and then the flour to the yolk mixture.
  • Beat just till blended.
  • Fold the egg whites into the yolk mixture just till incorporated - you want to keep it as fluffy as you can but still mixed.
  • Pour into your prepared pan and bake for 30 minutes - or till the top is golden brown and an inserted knife/cake tester comes out clean.
  • Sauce:.
  • Place all the sauce ingredients into a blender or food processor and blend till smooth.
  • To serve:.
  • Warm the mango sauce in a saucepan.
  • Cut slices of the cake and plate them.
  • Pour warm sauce over.
  • If desired garnish with freshly toasted unsweetened coconut.

COCONUT CHEESECAKE WITH MANGO SAUCE



Coconut Cheesecake with Mango Sauce image

Provided by Lauren Chattman

Categories     Cake     Mixer     Dairy     Fruit     Dessert     Bake     Cream Cheese     Coconut     Mango     Chill     Party     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 17

Graham-Coconut Crust
11 whole graham crackers (to yield about 1 1/3 cups crumbs)
4 tablespoons (1/2 stick) unsalted butter, melted
1/3 cup sweetened flaked coconut
1 teaspoon pure coconut extract
1/8 teaspoon salt
Coconut Filling
1 cup cream of coconut (such as Coco López brand)
1 envelope unflavored gelatin
1/2 cup heavy cream, chilled
16 ounces cream cheese, softened and cut into 1-inch chunks
1 teaspoon pure coconut extract
1 teaspoon pure vanilla extract
Mango Sauce
One 14-ounce bag frozen mango puree, thawed
2 tablespoons confectioners' sugar
1 tablespoon dark rum

Steps:

  • 1. To make the crust, preheat the oven to 350°F. Place the graham crackers in the work bowl of a food processor and process until finely ground. Combine the crumbs, butter, coconut, coconut extract, and salt in a medium-size mixing bowl and stir until moistened.
  • 2. Press the mixture evenly across the bottom and about 1 inch up the sides of a 9-inch springform pan, packing it tightly with your fingertips so it is even and compacted. Bake until crisp, 6 to 8 minutes. Let cool completely. (The crust may be wrapped in plastic wrap and frozen for up to 1 month.)
  • 3. To make the filling, place 1/2 cup of the cream of coconut in a small heatproof bowl, sprinkle the gelatin on top, and let soften for 5 minutes. Put 1 inch of water in a small saucepan and bring to a bare simmer. Place the bowl over the simmering water and heat, whisking constantly, just until the gelatin melts, 30 seconds to 1 minute.
  • 4. In a large bowl, using an electric mixer, beat the heavy cream until soft peaks form. Beat in the cream cheese and the remaining 1/2 cup cream of coconut until the mixture is almost smooth (a few small lumps are okay), 1 minute more. Stir in the coconut extract and vanilla extract. With the mixer running, pour in the liquefied gelatin. Continue to beat until the mixture is light and smooth, 2 to 3 minutes.
  • 5. Scrape the filling into the prepared crust, smoothing the top with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 6 hours and up to 2 days.
  • 6. To make the sauce, push the mango puree through a fine-mesh strainer to remove any strings or tough fibers. Stir in the confectioners' sugar and rum. (You may refrigerate the sauce in an airtight container for up to 3 days.)
  • 7. Release the sides of the pan from the cheesecake. Drizzle Mango Sauce on dessert plates and then place a slice of cake over the sauce on each plate. Serve immediately.

TOASTED COCONUT POUND CAKE WITH MANGO-LIME SAUCE



Toasted Coconut Pound Cake with Mango-Lime Sauce image

We've dressed up our Classic Pound Cake recipe with toasted coconut and mango-lime sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 cakes

Number Of Ingredients 12

1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large eggs, room-temperature
2 1/3 cups sweetened shredded coconut
1 mango, chopped
2 tablespoons lime juice
1 teaspoon sugar
Pinch of salt
Lime zest and additional diced mango, for garnish

Steps:

  • Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold sweetened shredded coconut into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops. Before baking, sprinkle additional coconut over each cake; tent with foil.
  • Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
  • Make mango-lime sauce: Puree chopped mango,lime juice,sugar,and a pinch of saltin a food processor until smooth. Top with diced mangoand lime zest.

COCONUT MANGO THAI BEEF CURRY



Coconut Mango Thai Beef Curry image

My recipe provides a lot of sweet heat. The mango and coconut milk taste tropical while the curry paste adds a little fire. It's a perfect dish to spice up the traditional offerings of the season. To make a milder dish, just reduce the amount of curry paste. -Terri Lynn Merritts, Nashville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons peanut oil or canola oil
3 tablespoons red curry paste
2-1/2 cups coconut milk
2-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 cup dried mango, chopped
1 teaspoon salt
1/4 teaspoon pepper
Optional: Hot cooked rice, sliced red onions, fresh cilantro and lime wedges

Steps:

  • In a Dutch oven, heat peanut oil over low heat. Add curry paste; cook and stir 3-5 minutes. Add coconut milk; cook and stir 3-5 minutes longer. , Stir in beef, mango, salt and pepper. Increase heat to medium-high; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until meat is tender, about 2 hours. If desired, serve with rice, onions, cilantro and lime wedges.

Nutrition Facts : Calories 578 calories, Fat 38g fat (23g saturated fat), Cholesterol 123mg cholesterol, Sodium 793mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 39g protein.

Tips:

- For the best results, use fresh coconut milk. Canned coconut milk can be used, but the flavor will be less rich. - If you don't have coconut flour, you can make your own by grinding unsweetened shredded coconut in a food processor until it resembles flour. - Be careful not to overmix the batter. Overmixing can make the cake tough. - Bake the cake until a toothpick inserted into the center comes out clean. - Let the cake cool completely before frosting it. - For the mango sauce, use ripe mangoes. Unripe mangoes will be sour and not as flavorful. - If you don't have a food processor, you can puree the mangoes in a blender. - Adjust the amount of sugar in the mango sauce to taste. - Serve the cake with a dollop of whipped cream or ice cream.

Conclusion:

Thai coconut cake with mango sauce is a delicious and easy-to-make dessert. It's perfect for any occasion, from birthdays to potlucks. With its rich coconut flavor, sweet mango sauce, and fluffy texture, this cake is sure to be a hit. So next time you're looking for a special dessert, give this Thai coconut cake a try. You won't be disappointed!

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