Mango & Coconut Cake

The perfect summer delight! This heavenly creamy coconut cake is topped with fruity mango and crunchy pistachios. Too hot for baking? No problem - also works with a no-bake crust!

Ingredients

The crust:

150g all purpose flour

50g grounded almonds

80g cold butter

80g sugar

1 egg

a pinch of salt

The coconut cream:

400ml coconut milk

200g skyr

60g sugar

9 pcs. leaf gelantine

The mango glaze:

2 mangos

40g sugar

3 pcs. leaf gelantine

The topping:

2-3 tbsp. coconut flakes

2-3 tbsp. pistachios

Method

Mix flour, grounded almonds, sugar and salt in a bowl. Add cold butter in pieces and egg and quickly work into a smooth dough with your hands. Wrap up in palstic wrap and let rest in the fridge for at least 30 minutes.

Heat oven to 180°C. Line a springform with parchment paper. Roll out dough on a flour dusted surface and transfer to the springform. Gently press the dough down with your fingers. Bake in preheated oven for about 15 minutes. Set aside and let cool completely.

Peel mangos and remove stone. Cut 1/2 a mango into cubes and set aside. Blend remaining mangos until smooth. Soak 9 pcs. leaf gelantine in water. Stir together coconut milk, skyr and sugar in a bowl. Add 150g mango puree and mix well. Drain gelantine and mix with 3 tbsp. coconut cream in a small pot. Heat up and stir until gelantine dissolves. Stir melted gelantine into the coconut cream quickly. Pour cream filling into the springform onto the crust. Smooth down and put into the fridge for about 30 minutes.

For the mango glaze, mix remaining mango puree with sugar. Soak remaining gelantine in water, drain and heat up in a small pot with 3 tbsp. mango puree. Stir melted gelatine into the mango puree quickly, mix well and pour onto the coconut cream in the springform.

Put the cake back into the fridge and let rest for at least 3 hours. Chop pistachios and decorate cake with coconut flakes and chopped pistachios.