Favoreats
Favoreats LLC
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INGREDIENTS
5
large eggs, separated
1 tsp
cream of tartar
1 1/2 cups
(10-1/2 ounces), granulated sugar
1 1/3 cups
(5-3/8 ounces) cake flour
3 tbsp
coconut milk powder
2 tsp
baking powder
1/2 tsp
fine sea salt
3/4 cup
water
1/4 cup
vegetable oil
1/4 cup
coconut oil
2 tsp
coconut rum
1 tsp
vanilla extract
3 cups
frozen or fresh mango
1 tbsp
granulated sugar
1 tsp
lemon juice
1/2
teaspoon gelatin powder
2 tsp
grand marnier
1/4 cup
fresh lemon juice
1/2
cup mango pureé
6 tbsp
(2-5/8 ounces) granulated sugar
1/8 tsp
fine sea salt
2
large egg
4
large egg yolks
4
tablespoons (2 ounces) unsalted butter, cut into 1/2-inch cubes, cold
4 oz
(1/2 package) cream cheese
1/2 cup
(3-1/2 ounces) granulated sugar
Mango puree (remaining amount after making Mango Curd)
1 tsp
pure vanilla extract
1/8 tsp
fine sea salt
2 cups
heavy cream
Coconut Chiffon Cake
Mango Curd
Mango Whipped Cream Frosting
Coconut flakes for decoration (optional)