Coconut Mango Cake

Ingredients

Coconut sponge cake

• 3 large egg whites (about 1/2 cup)
• 3 tablespoons granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 cup shredded coconut, sweetened
• 1/2 cup almond flour
• 1/2 cup plus two tablespoons cake flour
• 1/2 cup confectioner sugar
• 3 eggs
• 1 teaspoon vanilla
• 1/4 teaspoon salt

Mango curd

• 1 15-ounce ripe mango, peeled, pitted, cut into 1/2-inch pieces
• 1/4 cup sugar
• Pinch of salt
• 4 large egg yolks

Coconut buttercream frosting

• 5 large egg whites,
• 1 1/2 cup granulated sugar
• 4 sticks of butter
• 1/4 teaspoon salt
• 1/2 cup coconut cream

Preparation

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