NewzAll year round, coconut inspires the chef Dria Atencio of Salty Lunch Lady's Little Luncheonette in Ridgewood, Queens. Her summer menu, in particular, features a coconut-mango cake, tender and white with bright yellow layers of what she affectionately calls "mango party," a mix of mango curd and jam. Her intent is to incorporate coconut into every bite, so she folds sweetened flakes into the batter.
A fluffy cream cheese frosting, complete with an angelic shower of coconut flakes, surrounds the cake. This recipe follows her method with a slight tweak: The cake is made to fit three pans instead of four, and frozen mangoes can be used instead of fresh. Both cake and mango party can be made ahead of time, cooled, wrapped and stored in the refrigerator until ready to assemble.
Take care to refrigerate while assembling to keep the layers from sliding. A show-stopping dessert, this cake is as delicious as it looks, with every forkful a moment to pause and celebrate.Time: About 3 hr 10 min
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