Mango Coconut Cake

INGREDIENTS

COCONUT CAKE

2/3 cup

Sour Cream, room temperature

egg whites, room temperature

3/4 cup

Buttermilk, room temperature

1/3 cup

Vegetable Oil

1 tbsp

Mexican Vanilla

2 tbsp

Coconut Emulsion

Duncan Hines WHITE Cake Mix

MANGO CURD:

ripe mangoes (1 cup + 3 Tablespoons puree, divided)

1/4 cup

Sugar

1 tbsp

Lime Juice

egg yolks

2 tbsp

Butter

COCONUT BUTTERCREAM

1 1/2 cups

unsalted butter (left out of the fridge for 15 minutes)

1 tbsp

Mexican Vanilla

salt

2 tbsp

Coconut Emulsion

1/4 cup

Heavy Cream (or you can use Coconut Cream here)

6 cups

Powdered Sugar, Sifted

GARNISH:

14 oz

Sweetened Shredded Coconut