Coconut and Mango Layer Cake

Preparation

1. Prepare the cake:

   1. Step 1

      Heat the oven to 350 degrees and arrange racks in the upper half and lower third of the oven. Cut 3 (9-inch) parchment circles and line 3 (9-inch) round cake pans with them. Brush parchment and sides with 1 tablespoon melted butter and sprinkle with flour; set aside.

   2. Step 2

      In a medium bowl, combine 2½ cups/335 grams flour, baking powder, baking soda and salt. Set aside.

   3. Step 3

      In the bowl of a stand mixer fitted with the paddle attachment, mix 1 cup/227 grams butter, sugar and condensed coconut milk until fluffy, about 5 minutes. Scrape down the bottom and sides of the bowl. Add egg whites, vanilla and coconut extract (if using), and mix until just combined, about 1 minute.

   4. Step 4

      Add half the dry ingredients. Using a flexible spatula, fold until just combined. Add buttermilk, remaining dry ingredients and shredded coconut. Fold gently until just blended (a few remaining streaks of buttermilk are OK). Divide the batter among the prepared pans (about 475 grams per pan) and spread evenly with a spatula.

   5. Step 5

      Transfer cake pans to oven, arranging two pans on the lower rack and one on the upper rack. Bake, rotating each pan and swapping rack positions halfway through, until the cake edges are golden brown and the surface is pale and springy to the touch, 35 to 40 minutes. Cool cake in the pans for 10 minutes, then loosen each cake from pan, invert and peel off the parchment and move to a rack to cool completely. (When wrapped tightly in plastic, the cakes can be refrigerated for up to 1 day or frozen for up to 2 weeks.)

2. Make the mango jam:

   1. Step 6

      Combine mango chunks, sugar, lime zest and juice, water, grated ginger, vanilla and salt in a medium saucepan over medium-high heat. Bring to a vigorous simmer, stirring occasionally, and cook until the mango becomes translucent and its juices are thick and jammy, 10 minutes. Transfer to a medium bowl and let cool to room temperature.

3. Make the mango curd:

   1. Step 7

      Set a fine-mesh sieve over a clean small mixing bowl and place next to the stove. In a medium saucepan, combine the mango purée, lime juice, sugar, butter and salt. Cook over medium heat, stirring occasionally, until mixture just begins to simmer, bubbling at the edges, 6 to 8 minutes. Turn heat to low.

   2. Step 8

      In a second small bowl, briefly whisk the egg yolks to break them up. Slowly whisk in ½ cup of the hot mango mixture into eggs to temper. Slowly pour tempered egg mixture back into the saucepan, then cook, whisking constantly, until the curd thickens enough to coat a spatula, about 5 minutes. Strain through the fine-mesh sieve into the clean small bowl. (You should have about 1½ cups/405 grams of curd.)

   3. Step 9

      With an immersion blender, food processor or blender, purée the cooled mango jam until smooth. Mix in the mango curd. Cover and refrigerate until ready to use. (This is your Mango Party.)

4. Make the frosting:

   1. Step 10

      To the bowl of a stand mixer fitted with the (cleaned) paddle attachment, add powdered sugar, butter, salt, vanilla extract and coconut extract (if using). Mix on medium-high until creamy and lighter in color, 4 minutes. Scrape down bottom and sides of the bowl. With the mixer on medium-high, gradually mix in cream cheese, a piece at a time. Scrape down bottom and sides, and beat on high speed until light and fluffy, about 3 minutes. With a flexible spatula, scrape down the bowl again and stir briefly to ensure the frosting is smooth. (You should have about 4 cups frosting.)

   2. Step 11

      To assemble, spread a small spoonful of frosting onto a cake round or serving plate to hold the cake in place. Place the first layer of cake, top side down. Spread about 1 cup frosting on top of the cake, pushing frosting toward the sides to form a thicker “rim” around the edge. Dollop about ½ cup Mango Party onto the frosting and spread in the center, leaving a 2-inch gap between the edge of the Mango Party and the frosting so it doesn't spill out the sides when the cake is assembled.

   3. Step 12

      Place the second cake layer on top, top side down, and repeat with another 1 cup frosting and ½ cup Mango Party. Transfer the unfinished cake to the refrigerator and chill briefly to keep the layers from sliding, 10 minutes. Place the final cake layer on top of the stack, top side down, and spread the top and sides of the layer cake with a thin, even layer of frosting, leaving some frosting for the next step. Refrigerate the cake until the frosting is firm, about 30 minutes. (Refrigerate any remaining Mango Party for another use.)

   4. Step 13

      Spread remaining buttercream evenly over the cake and sprinkle the top and sides with shredded coconut. Cut in wedges and serve. (The fully assembled cake can be stored, loosely covered and refrigerated, for up to 3 days. Remove the cake from the refrigerator to come back to room temperature before serving.)