Mango Coconut Cheesecake Cak

Mangoe Coconut Cheesecake Cake


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


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:

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).

In a separate bowl, sift together cake flour, salt, and baking powder. Stir in the shredded coconut.

Whip Egg Whites:

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.

Combine Batter:

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:

Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.

Bake for 12-15 minutes, or until the cake springs back when lightly touched.

Prepare for Rolling:

While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.

When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.

Roll the Cake:

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:

In a medium bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully combined.

Make the Mango Topping:

In a small saucepan, combine diced mango, granulated sugar, lemon juice, and water. Cook over medium heat until the mango softens.

Dissolve cornstarch in a little water and add to the mango mixture. Cook until thickened, then remove from heat and let cool completely.

Assemble the Cake:

Carefully unroll the cooled cake and remove the towel. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges.

Evenly distribute the cooled mango topping over the cheesecake filling.

Roll the Cake Again:

Starting from the same end as before, carefully roll the cake back up, gently peeling away the parchment paper as you roll. Place seam side down on a serving platter.

Chill and Serve:

Cover the cake with plastic wrap and refrigerate for at least 1 hour before serving to set.

Before serving, dust with powdered sugar if desired. Slice and serve chilled.


This recipe makes a delightful Mango Coconut Cheesecake Cake, perfect for 8-10 servings.

Enjoy the tropical flavors of mango and coconut in this creamy chee

secake cake, a delicious dessert for any occasion! 🍰🥭🥥🍰



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