Tangy and Sweet! Easy Coconut Cream Mandarin Orange Cake Recipe
Tangy and Sweet! Easy Coconut Cream Mandarin Orange Cake Recipe
Crafting a Delightful Cake with Refreshing Mandarin Oranges
Experience the vibrant burst of fresh mandarin oranges harmoniously blended with a luscious coconut cream! This recipe makes it incredibly easy to create a mandarin orange cake using convenient canned oranges. The distinctive, sophisticated flavor of coconut cream is a highlight, though you’re welcome to substitute fresh whipping cream if preferred. For a perfectly fluffy sponge cake (genoise), please refer to this link: [Genoise Sponge Cake Recipe](https://www.10000recipe.com/recipe/6993381). Details on preparing canned mandarin oranges can be found here: [Canned Mandarin Orange Recipe](https://www.10000recipe.com/recipe/6993400). Make your dessert time special with this homemade treat!
Tangy Mandarin Orange Cake Ingredients- 1 prepared 3-tier Genoise sponge cake
- 800ml chilled coconut milk (for whipping)
- Canned mandarin oranges (drained)
- 3 Tbsp sugar (for coconut cream)
- Simple syrup (1:1 sugar to water ratio) as needed
Cooking Instructions
Step 1
Chill the 800ml of coconut milk in the refrigerator for at least 12 hours, or preferably overnight. To make the topping cream, carefully scoop out only the firm, solidified part of the coconut milk (the cream) from the top, similar to whipping heavy cream. Add 3 tablespoons of sugar to this cream and whip until it becomes stiff and holds its shape. It should be thick enough not to be runny.
Step 2
Using a serrated knife or a cake leveler, carefully slice the prepared genoise sponge cake into three equal layers. Brush each cake layer generously with about 3 tablespoons of simple syrup using a pastry brush. This step ensures the cake remains moist and tender. Spread a generous layer of the whipped coconut cream over the syrup-coated cake layer.
Step 3
Arrange the drained canned mandarin orange segments aesthetically over the coconut cream layer. The sweetness and tanginess of the oranges will create a delightful contrast with the cream.
Step 4
Repeat the process with the remaining cake layers: brush with simple syrup, spread with coconut cream, and top with mandarin oranges. Stack them evenly on top of each other.
Step 5
Once all layers are stacked, carefully place the final cake layer on top to complete the cake structure.
Step 6
Frost the entire outside of the cake (top and sides) with the remaining whipped coconut cream. If you don’t have a spatula, a flat-edged knife can be used to spread the cream smoothly. For a neat finish, consider applying thin layers and smoothing them gently.
Step 7
Decorate the top of the cake with more canned mandarin orange segments. You can arrange them in any pattern you like, allowing your creativity to shine in designing the final look of your cake.
Step 8
Here is the beautifully decorated cake, generously adorned with mandarin oranges. You can enjoy it immediately after chilling it in the refrigerator for a short while, or for a richer flavor, let it sit for a few hours to allow the cake layers, cream, and oranges to meld together.
