Mermaid 🧜🏻‍♀️ coconut 🥥mango 🥭 cake

INGREDIENTS 📝

• 3 cups flour

• 1 tbsp baking powder

• 4 eggs 🥚

• 3/4 tsp salt

• 3/4 shredded coconut 🥥

• 1 + 1/2 cup coconut milt (room tª)

• 1 cup butter (room tª) 🧈

• 2 cups sugar

• 2 tsp vanilla

Mango curd

• 1 cup frozen mango 🥭

• 1 tbsp lemon juice 🍋

• 6 tbsp butter 🧈

• 1/2 cup sugar

• 3 eggs

Buttercream

• 1 cup butter 🧈

• 2 tbsp coconut cream 🥥

• 3 `1/2 to 4 cups powdered sugar

• 2 to 4 tbsp whipped cream

• 1/4 tsp salt

METHOD 👩🏻‍🍳

1. Preheat oven 180ª.

2. In a medium bowl, whisk flour, baking powder and salt until well combined. Set aside.

3. Using a stand (or hand) mixer, smooth butter. Add sugar and beat on medium-high until pale and fluffy (like 3 min).

4. Reduce speed, add eggs one at a time. Fully incorporate each addition. Add vanilla.

5. Alternate adding flour mixture with milk, beginning and ending with flour (3 of flour and 2 of milk). Gently fold shredded coconut.

6. Bake for 35 min.

7. Let cool.

Curd:

1. Process 3/4 cup of mango until smooth. Must be a 1/2 cup of puree.

2. Add sugar and lemon juice and process until smooth.

3. Whisk the puree and eggs togethers in a heavy medium sauce pan. Set the pan over medium-low heat and stir the butter.

4. Cook mixture, stirring frequently, until curd is thick enough to coat the back of a spoon (like 6-8 min).

5. Pour the mixture through a strainer, let cool and refrigerate.

Buttercream:

1. With a hand mixer, beat butter on medium until very smooth.

2. Add coconut cream, 2 tbsp of milk, salt and beat for 1 min.

3. Add 4+1/2 cup pf powdered sugar and mix on low speed until combined. Turn mixer to medium and beat until very smooth. If its too thick add milk, if its too thin add powdered sugar.

4. Build and get creative!