Malted Coconut Cake with Mango Yuzu Curd..

 

Malted Coconut Cake with Mango Yuzu Curd: A Tropical Fusion Delight 

If you're a dessert lover constantly looking to explore new flavor territories, Malted Coconut Cake with Mango Yuzu Curd is a must-try. This cake is not just a treat—it's a tropical symphony of flavors, merging the nutty creaminess of malt and coconut with the tangy zing of mango and yuzu. Whether you're baking for a summer get-together, a festive celebration, or just to indulge your sweet tooth, this cake will steal the spotlight.

 The Concept: Why This Cake Works

This cake balances texture, flavor, and freshness beautifully:

  • Malted Milk Powder brings a warm, caramel-like, nutty depth to the sponge cake.

  • Coconut (in the form of shredded coconut and coconut milk) adds a chewy, creamy tropical texture.

  • Mango Yuzu Curd gives the cake a citrusy punch—both sweet and slightly sour, enhancing the cake’s richness.

  • It’s finished with a light whipped cream or coconut frosting, tying everything together in a fluffy, decadent finish.

 Ingredients Breakdown

 For the Malted Coconut Cake:

  • 2 cups all-purpose flour

  • 1 cup granulated sugar

  • ½ cup malted milk powder

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup unsalted butter, softened

  • ½ cup coconut milk (full-fat)

  • ½ cup shredded coconut (unsweetened preferred)

  • ½ cup sour cream or Greek yogurt

  • 2 large eggs

  • 1 tsp vanilla extract

 For the Mango Yuzu Curd:

  • 1 cup mango puree (fresh or canned)

  • 2 tbsp yuzu juice (or substitute with lemon-lime juice blend)

  • ⅓ cup sugar (adjust for mango sweetness)

  • 2 egg yolks

  • 1 whole egg

  • 4 tbsp unsalted butter, cubed

 For the Frosting (Coconut Whipped Cream):

  • 1½ cups heavy whipping cream or coconut cream (chilled)

  • 3 tbsp powdered sugar

  • ½ tsp vanilla extract

 Step-by-Step Instructions

 1. Prepare the Cake

Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.

Mix dry ingredients: In a large bowl, sift together flour, malted milk powder, baking powder, baking soda, and salt.

Cream butter and sugar until light and fluffy. Add the eggs one at a time, then mix in vanilla.

Combine wet and dry: Mix coconut milk and sour cream together. Alternate adding dry ingredients and coconut milk mixture into the butter mixture. Fold in shredded coconut.

Divide batter into pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.

 2. Make Mango Yuzu Curd

In a saucepan, whisk together mango puree, yuzu juice, sugar, egg yolks, and egg.

Cook over low-medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 8–10 minutes).

Remove from heat, whisk in butter until smooth. Cool and refrigerate until set (at least 2 hours).

 3. Make the Frosting

Whip chilled cream with powdered sugar and vanilla until soft peaks form. Chill until ready to use.

Optional: Toast extra shredded coconut to use as a topping.

 Assembling the Cake

  1. Slice cake layers horizontally (optional) to make 4 thin layers.

  2. Spread a layer of mango yuzu curd between each cake layer.

  3. Frost the entire cake with whipped coconut cream.

  4. Top with toasted coconut flakes, fresh mango slices, or edible flowers for a stunning finish.

 Serving & Storage

  • Best served chilled. The curd and cream are refreshing when cold.

  • Store in the refrigerator for up to 3–4 days.

  • The flavors meld beautifully over time, making it ideal to prepare a day ahead.

 Flavor Variations & Tips

  • No yuzu juice? Use a mix of lime and grapefruit juice for a similar aromatic tang.

  • Vegan alternative: Replace eggs with aquafaba, butter with vegan spread, and cream with chilled coconut cream.

  • Add crunch: Sprinkle roasted macadamia nuts or crushed biscuits between the layers.

 Presentation Ideas

  • Serve slices on palm-leaf plates for a tropical vibe.

  • Drizzle extra mango curd over the slice.

  • Decorate with gold leaf or yuzu zest curls for a touch of elegance.

 Frequently Asked Questions (FAQs) related to the blog on Malted Coconut Cake with Mango Yuzu Curd:

1. What is malted milk powder, and where can I find it?

Answer: Malted milk powder is made from a blend of malted barley, wheat flour, and evaporated milk. It adds a rich, slightly toasty, and creamy flavor to baked goods. You can find it in the baking aisle or health food section of most supermarkets (brands like Horlicks or Ovaltine also work).

2. Can I substitute yuzu juice with something else?

Answer: Yes! If you can’t find yuzu juice, use a mix of fresh lime juice and grapefruit juice to mimic its tart, floral citrus flavor. A 2:1 ratio of lime to grapefruit works well.

3. Is this cake suitable for vegans?

Answer: Not as written, but it can be adapted. Use a plant-based butter and yogurt, coconut cream for the frosting, and replace the eggs with flax eggs or aquafaba in both the cake and curd.

4. Can I make the mango yuzu curd in advance?

Answer: Absolutely. The curd can be made up to 5 days ahead and stored in an airtight container in the refrigerator. It also freezes well for up to 2 months.

5. How do I know when the curd is thick enough?

Answer: The curd is ready when it coats the back of a spoon and leaves a clear line when you run your finger across. It should thicken further as it cools.

6. Can I use canned mango puree for the curd?

Answer: Yes, canned mango puree works well, especially Alphonso mango pulp for its intense flavor. Just make sure it's unsweetened or adjust the sugar accordingly.

7. How do I store the finished cake?

Answer: Keep the cake refrigerated due to the curd and whipped cream frosting. It stays fresh for 3–4 days in an airtight container.

8. Can I freeze the cake?

Answer: You can freeze the cake layers before assembly. Wrap them tightly and freeze for up to 2 months. However, it’s not recommended to freeze the assembled cake with curd and whipped cream frosting.

9. What’s the best way to toast coconut for the topping?

Answer: Spread shredded coconut on a baking tray and bake at 325°F (160°C) for 5–10 minutes, stirring halfway through. Watch closely—it toasts quickly!

10. Can I make cupcakes instead of a whole cake?

Answer: Yes! The batter makes great cupcakes. Fill liners ¾ full and bake for 18–20 minutes. Fill each with a dollop of mango yuzu curd and top with whipped cream.

 Final Thoughts

Malted Coconut Cake with Mango Yuzu Curd is where tropical meets nostalgic. The malted flavor brings a comforting, old-school milkshake note, while mango and yuzu scream summer and brightness. This dessert is not just a recipe—it’s a statement on your table.



Comments

Post a Comment