Mango Coconut Cheesecake Cake
Ingredients:
For the Cake:
4 large eggs, separated
3/4 cup granulated sugar, divided
1 tsp vanilla extract
1/2 cup cake flour
1/4 tsp salt
1/2 tsp baking powder
1/2 cup shredded coconut (sweetened or unsweetened)
Yellow food coloring (optional)
Powdered sugar, for dusting
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream
For the Mango Topping:
2 cups diced ripe mango (fresh or canned)
3 tbsp granulated sugar
1 tbsp lemon juice
1 tbsp water
1 tsp cornstarch
Directions:
Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.
Make the Cake:
2. In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale yellow. Stir in the vanilla extract and a few drops of yellow food coloring (if using).
3. In a separate bowl, sift together cake flour, salt, and baking powder. Stir in the shredded coconut.
4. In another clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.
5. Gently fold the beaten egg whites into the egg yolk mixture, a third at a time, until well combined and no streaks remain.
Bake the Cake:
6. Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
7. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Prepare for Rolling:
8. While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
9. When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
Roll the Cake:
10. Starting at one of the short ends, gently roll the cake and towel together into a tight spiral. Place seam side down on a wire rack to cool completely.
Make the Cheesecake Filling:
11. In a medium bowl, beat
