Foodiva's Kitchen: The Secret Recipe Club - Classic Coconut Cakelets With Mango Curd Filling

Monday, June 13, 2011

The Secret Recipe Club - Classic Coconut Cakelets With Mango Curd Filling


Can I tell you a secret? But you must promise not to keep it to yourself. I've recently joined the Secret Recipe Club, a blogging concept initiated by Amanda of Amanda's Cookin'. The idea is that each participant is assigned another participant's blog out of which they are to choose a recipe, cook it, write about it and keep mum (quiet, zip-lipped, shush) about it until the actual date of posting. Sounds like fun, yes? Well you already know that I've never been one to shy away from a bit of fun :-).



So my first Secret Recipe partner is Jane from The Heritage Cook. Wow, did I feel like I hit the jackpot because Jane's site is full of delicious recipes and she even dedicates her Monday posts to that sacred ingredient, chocolate! Looking through her blog, I could tell she's a force to be reckoned with in the kitchen. Jane has posted a comprehensive range of dishes that it's hard to believe her site is only a year old.

For her blogoversary post last May, Jane made a stunning four-layered classic coconut cake. And since Foodiva's Kitchen also turned one just last week, I thought, heck, why not continue the celebration and make this lovely cake for myself? Okay, maybe not just for myself. I decided to make 12 small cakes (or cakelets) so I wouldn't feel so bad about having to part with my little piece of cake... :-).



I halved the original cake recipe but made the same amount of frosting to account for the increased surface area caused by splitting the batter into 12 cakelets. Clever, or so I thought, because at the end there was still enough frosting left to cover a small 8-inch cake! Hmmm, I never did quite like to work with egg whites as they often depart from my expectations and being the alpha-cook, I like my ingredients to heel, obey. So what I'm saying to you is, halve the frosting recipe below if you wish to avoid wastage. Unless you have an extra cake or in my case, the tips of children's noses to frost...


I added my own tropical touch to the already tropical coconut cake by making a mango curd to serve as a filling. It gave that extra, refreshing flavor when you bite into a cakelet. I also topped the cakelets with julienned slices of ripe mangoes to provide color and juiciness... just didn't think I could bear to eat something that's all white like that, delicious though it might be. 

Just to note here that I cut down the sugar by more than half and that made the cakelets taste just right. I think my spleen and kidneys actually made it a point to say thank you for doing that.

Scroll right down to the bottom of this post to check out the other participants' Secret Recipe contributions. There are almost 100 food bloggers participating this month, so it should be one good blog-hop read!

Classic Coconut Cakelets With Mango Curd Filling
Adapted from The Heritage Cook
Makes: 12 muffin-sized cakes

Ingredients:
Cakelets
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
1 tsp vanilla extract
½ cup milk (or unsweetened coconut milk)
½ cup (1 stick) butter, softened
½ cup sugar
2 eggs

Mango Curd
(Makes approximately 1 ¼ cup)
3 large egg yolks
1¼ cup mango juice
¼ cup granulated sugar
2½ tablespoons cornstarch

Frosting
½ cup granulated sugar
3 tablespoons light corn syrup
¼ cup water
2 egg whites
¼ tsp salt
¼ tsp cream of tartar
1 tsp vanilla extract
½ cup unsweetened desiccated or shredded coconut
Half a mango, to decorate

Method:
1. To make the Cake: Preheat the oven to 180°C/350°F. Grease and flour a 12-muffin tray. In a medium bowl combine the flour, baking powder, and salt. Whisk together well. Set aside. In a measuring cup, stir the vanilla into the milk.
2. In a large bowl, beat the softened butter on medium speed until creamy. Add the sugar and continue beating, scraping down the sides and bottom of bowl twice, until the mixture is light and evenly combined. Add the eggs, one at a time, beating well between each addition, until the mixture is thick and smooth.
3. Add 1/2 of the flour mixture and beat on low speed until completely incorporated. Add 1/2 the milk/vanilla, beating well. Beat in another 1/2 of the flour mixture, then the remaining milk, and finally the remaining flour, beating well each time until the batter is very thick and smooth.
4. Quickly spoon the batter into the prepared muffin pans, dividing it evenly, and place them in the oven. Bake for 25 to 30 minutes, until the cakelets are golden brown, spring back when touched lightly in the center, and begin to pull away from the sides of the pans.
5. Turn the cakelets out onto wire racks and cool completely. Once cool slice across sideways for filling and frosting.
6. To make the Mango Curd: Combine all of the ingredients in a saucepan. Cook over medium heat for about 5-10 minutes, whisking constantly, until mixture thickens. Remove from heat and cool. Store in an airtight container in the refrigerator for up to two weeks.
(Note: The mixture may seem like it’s not thickening as you whisk over heat, but don’t stop – it thickens very quickly right at the end. For a smoother curd, push through a fine mesh strainer before storing. Press plastic wrap against the top of the curd to prevent a film from forming in the fridge).
7. To make the Frosting: Bring about 3 inches of water to a simmer in a medium saucepan. Combine everything except the vanilla and coconut in a heat-proof bowl that fits snugly on top of the simmering pan. Beat with a mixer at low speed for 1 minute, until the mixture is pale yellow and very foamy.
8. Place the bowl over the simmering water and beat at high speed for 7 to 10 minutes, until the frosting becomes white, thick, and shiny, and triples in volume. Continue beating until the frosting forms firm peaks and loses some of its shine. Remove the bowl from the heat, add the vanilla, and continue beating for 2 minutes more.

Assembly: Slice a cakelet sideways into 2 layers. Spoon or pipe cooled mango curd on one slice of the cake, top it generously with frosting and sprinkle with some of the coconut. Place the second layer on top of the first, top-side up. First frost the sides to help keep the cake steady, and then spread frosting generously over the top, completely covering the cakelet.

Once the top is covered, gently sprinkle coconut on top. To decorate, peel and slice half a ripe mango into very thin strips and arrange on top of cakelets.


61 comments:

Carolyn said...

Yum, yum, yum! Glad you are a part of the club too. This is my first month, and it's so fun.

bakingdevils said...

Wow! This looks like an amazing recipe...I love mangoes and coconut..Who wouldn't? This is a combination made in heaven and with the pictures on your post looking so beautiful, I am going to give it a go. Thanks for sharing...Secret club.. sounds exciting...

Lizzy said...

Oh, my gosh, these look amazing!! Great selection for the secret recipe club...mmmmmmmm.

Foodiva said...

Carolyn, so glad we're in this together! And I do love your recipe selection for this month :-).

Foodiva said...

Shilpa & Jenny @baking devils, hi and thank you! Yes, it's a great combo and I hope you'll like it too. Come and join the Secret Recipe Club next month if you're both up for it!

Foodiva said...

Lizzy, the cakelets are just the perfect portion. I think I've eaten 5 all by myself, but they're so small, my guilt has been successfully been kept at bay. So far...

elle marie said...

They are perfect portions, I'm on the 30 day shred, counting calories trying to be perfect before I go on vacation and HOPEFULLY I can fit into my bikini. You know, I cave in when it comes to anything coconut.

Foodiva said...

Elle Marie, you're a scream. Your utmost determination to fit into that bikini is most admirable. I cave in, period, and the bikini can wait another year! LOL.

Si said...

How I wish I knew where you lived so i could stop by for a little cakelet! Def trying this recipe. Mango and coconut are two of my favorites.

yummychunklet said...

These look so good! Love mango!

Foodiva said...

Hiya Si, I don't live in Bountiful, that's for sure! Hope you'll give this tropical recipe a go and enjoy eating the cakelets :-).

Foodiva said...

@yummychunklet, thankies very much!

Dan said...

Those look excellent. Mango is one of the few fruits I could eat with almost anything. The flavour just blends in so many interesting ways.

Foodiva said...

That makes two of us, Dan. In fact, I can't wait for my mango tree to start blooming again this year so that I can make more mango dishes! Sweet as well as savory :-).

Amber | Bluebonnets and Brownies said...

Mango Curd? Whoa baby. Great interpretation of her post, I love it when big cakes turn mini.

Foodiva said...

Amber, minis are definitely sexier...not to mention guilt-free (or less guilt, perhaps)!

Anne @ Quick and Easy Cheap and Healthy said...

Cakelets, so cute! And mango and coconut - a winner!

Alina---Explora Cuisine said...

Coconut and mango, what could be more yummylicious than that? :) great dessert, and if you use coconut flour it gets even yummier! have a great week Maya!

Anncoo said...

A perfect match for coconut and mango. Looks pretty and yummy :)

Barbara | Creative Culinary said...

Love the flavor combination and the word cakelet...sort of cute, tropical and elegant all in one adorable bundle!

Three-Cookies said...

Cakelet is a new term for me. The baking world is really innovating fast, I am having diffucilty keeping up

Cheap Ethnic Eatz said...

OMG want to join this club...great concept. So cool you took her 1 year blogaversary to turn into your own. Looks great Alpha Cook

Nami @ Just One Cookbook said...

Wow these coconut cakelets look delicious! Looks so fluffy and I love Mango curd!!! That's a good one. You always make delicious food and plate it so well! Happy Monday Maya!

Tessa said...

Congratulations on your blog turning one! These look like a great way to celebrate. Yum!

Adora's Box said...

Congratulations on your first blog-versary, Maya. Many more diva-licious concoctions to come. Love this cakelets smothered with frosting and filled with mango curd (oooh!). Wastage of frosting is not an issue here in my house. I am sometimes suddenly asked, "Have we got some cream cheese frosting in the fridge?". To eat with what? Donuts!

Michael Toa said...

What a fun club! The coconut mango cakelets look absolutely delicious. I am catching up with my blog reading list and this is torture... You can only look, but not taste.

Sara said...

Ooooh, these look SO delicious - yum! :) Love the mango curd filling. Gorgeous photos! :)

Pretend Chef said...

I LOVE! being a part of the Secret Recipe Club and to be in such good company. These cakelets look incredibly delicious. My tummy is grumbling reading this one. The mango makes me giddy. Yummy!

flourtrader said...

Those little cakelets look divine- I also will have to look into those others from the recipe club-that group sounds like fun. Buzz

Amy said...

The secret recipe club is such a fun concept! I'm glad to fine out this little secret. :) Thanks for sharing.

This little cake sure looks tempting and delicious! I love mango and can't wait to make some on my own. Love your pictures too.

Amy
http://utry.it

Cooking Rookie said...

So pretty! Great recipe choice :-)

Erin said...

Oh these look amazing! I can't wait to be part of this club!! It seems like such a fun idea!

Lisa said...

Welcome to the club! I really like your idea of making little cakelets. They're so much cuter.

Peggy said...

The club is just so much fun isn't it? This coconut cake sounds de-licious! And I love your mango touch =)

Lisa~~ said...

My first month in the club and I'm loving it. Also loving your addition of mango curd as I've been on a major mango kick so it's right up my alley.

Foodiva said...

Thanks to all Secret Recipe Club members for dropping by! There are so many, it's hard to catch up on all your comments here, but I'll definitely pay your blogs (and dishes) a visit! So much fun...

Nutmeg Nanny said...

This looks amazing! I love the mango curd...yum! Great pick for the SRC :)

Working london mummy said...

looks faboulous! I love mango

Sensible Vegetarian said...

This looks fantastic.

michelangelo in the kitchen said...

Lovely ,lovely combination of exotic flavors Maya! Who else can come up with such delightful treat but you! This is a dessert I must try! I don't think anyone can resist this! Cheers!!!

Foodiva said...

Arthur@Michelangelo, the original recipe is credited to The Heritage Cook, of course...but the idea to fill them and turn them into cakelets was mine! I couldn't resist the changes :-).

Torview said...

delicious looking cakes beautiful filling

Delishhh said...

Ahh these are awesome - look so good. Nice work on your first secret club!

E.K.R said...

Ohhhh yummo!!! Those look spectacular. I love the julienned mango slices on top - they really give such a beautiful pop of colour. Congrats on your one year blogaversary!!! :)

Sandra said...

Congrats on joining secret club..sounds like an awesome club!
Your cakelets are soooo delicious looking..and how inventive and creative way to make them..you did outstanding job!!

Foodiva said...

Sandra, I like that...a secret club! Well, it's no secret how fun it is to cook out of someone's blog because you're so inspired by their recipes. And this cooking group really introduces you to some great bloggers you would never have come across otherwise, which is another great thing about participating! Will you join us next month?

Priscilla - She's Cookin' said...

What a fun idea/club! Being a huge mango lover, adding mango curd and fruit on top of the cakelets makes them even more desirable. Very creative!

Foodiva said...

Thanks, Priscilla. I adore mango too and now that my mango tree in the garden is starting to bloom, I shall look forward to creating many more mango recipes for this blog!

Kristen said...

I love the cakelets. Anything "mini" is a must try in my book...but especially coconut and mango together. My mouth is watering just thinking about it.

Shelby said...

I'm a mini girl too....well, mini food girl ;) The cakelets look great and I love the flavors!

Foodiva said...

Kristen, looks like we have much in common! Thanks for coming by :-).

Foodiva said...

Shelby, minis are definitely the best! Mini girls included.

Tami said...

Great recipe for hot summer weather. The cakes looks so good!

Trix said...

What a fun club!!! I love both the word and the concept of a cakelet. So cute - yours are adorable!

Foodiva said...

Trix, this IS a fun club and Amanda's concept is a hit! It's the ultimate compliment for someone to cook a recipe from your blog and write a post about it, and vice-versa. To be honest, I was worried for whoever got my blog! LOL.

Jane Bonacci - The Heritage Cook said...

Maya, I am so honored that you were my SRC Buddy this month. Congratulations on your anniversary! Your adaptations are wonderful and I can't wait to give them a try myself. I wish I had thought to add mango curd, LOL! Brilliant!!!

Foodiva said...

Jane, I was equally honored to get assigned your blog! It's filled with so many great recipes and I've already bookmarked several I want to try, but for the SRC I had my eye on your lovely classic coconut cake. I couldn't manage 4-layers of glorious cake, and so made these easy little cakelets instead. Thanks for the inspiration!

Avanika [YumsiliciousBakes] said...

That looks awesome. Mango is seriously underused in baking. Welcome to the group :)

amanda @ fake ginger said...

Yum, yum, and yum! I could easily eat 3 of these right now!

Ruchi said...

These look yummilicious!

Joy said...

Those are adorable.

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