Mango Coconut Mini Cakes
- 141 g Tree Top Mango Fruit Flakes
- 245 g Tree Top Mango Sorbet Base
- 15 g Tree Top Apple Juice Concentrate
- 140 g all purpose flour
- 140 g whole wheat pastry flour
- 4.5 g salt
- 3.4 g baking powder
- 3.4 g baking soda
- 260 g sugar
- 141 g vegetable oil
- 74 g water
- 74 g eggs
- 3.7 g vanilla flavor
- 3.7 g mango flavor
- 28 g Tree Top Mango Fruit Flakes
- 74 g Tree Top Mango Sorbet Base
- 65 g virgin coconut oil
- 132 g confectioner’s sugar
- 1 g mango flavor
For cake, preheat the oven to 350°F. Line baking sheets with parchment paper or silicone-lined baking mats; set aside.
In a large bowl, whisk together the flour, salt, baking powder, baking soda and set aside.
Whisk together the fruit flakes, sorbet base and apple juice concentrate set aside to reconstitute.
Whisk together the sugar, oil and mango mixture. Add eggs and vanilla and whisk until well combined.
Sift flour mixture over the wet ingredients and mix until incorporated.
Scoop teaspoons (10g) of the batter onto the prepared baking sheets, about 1 inch apart.
Bake until a toothpick inserted in the center comes out clean, about 15 minutes rotating halfway through baking. Let cool completely before assembling.
For the filling, beat together the coconut oil and sugar; mixture will be dry.
Pulverize the fruit flakes in a spice grinder until they are a fine powder.
Whisk together the fruit flake powder, sorbet base and flavor until thoroughly combined.
Add fruit mixture to the coconut oil and sugar. Beat on high speed for 3 minutes until light and fluffy.
To assemble, pipe the underside of one mini cake (6g) with 1 teaspoon (4 g) filling.
Top with another mini cake and lightly press together to adhere.