Hudson Appliance

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Store Hours

Mon-Wed & Fri 8:30am - 6:00pm
Thursday8:30am - 8:00pm
Saturday8:30am - 4:00pm

Service Hours

Weekdays until 5:00pm

Saturdays until Noon

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Appetizers	Soups/Salads	Vegetables	Entrees	Breads	Desserts	Beverages/Sauces
Asparagus & Roasted Red Pepper Tart	Fresh Tuna, Bean and Fennel Salad	Italian Roasted Potatoes	Crab, Asparagus, Sun Dried Tomato Sauce over Pasta	Lemon-Pistachio Biscotti	Greek Sponge Cake	Pesto Sauce
Crabmeat Rangoon's	Caesar Salad	Zucchini Meatballs	Lamb Chops with Feta Cheese and Rosemary	Focaccia	Mango/Coconut Cake	Low Fat White Sauce

Mango/Coconut Cake

INGREDIENTS

Cake:
2 cups all-purpose flour
1-teaspoon salt
1-1/2 teaspoons baking powder
½ teaspoon ginger
1 cup white chocolate bits
2 tablespoons unsalted butter
3 eggs
½ cup heavy cream
½ cup unsweetened coconut milk
¼ cup sugar
2-3 mangoes, cut into 1” pieces

Frosting:
1 8-oz. block cream cheese, softened
½ cup unsweetened coconut milk
¼ cup confectioner’s sugar
½ cup shredded sweet coconut
1-teaspoon vanilla

DIRECTIONS

Cake:
Combine flour, salt, baking powder and ginger in a mixing bowl.

Use a microwave or double boiler to melt white chocolate bits with butter.

Using a mixing bowl combine eggs, cream, coconut milk and sugar.
Add melted chocolate to this mixture.
Mix together until batter is very smooth.

Fold in mango pieces..

Place cake mixture into a greased 9x12x2” baking pan.

Set oven to 350 Deg. F.
Bake cake 35-40 minutes. Check doneness with a cake tester or toothpick.

Frosting:
Beat cream cheese and coconut milk together.
Add confectioners sugar, coconut and vanilla beating until soft peaks form.

Allow cake to cool.
Frost top and sides of cake with coconut frosting.
Garnish top with additional coconut and fresh mango slices.