Mango-Filled Coconut Cakes | RICARDO

Ingredients

• ½ cup (105 g) sugar
• 2 tbsp cornstarch
• 2 eggs
• 2 egg yolks
• ½ cup (125 ml) mango purée
• ¼ cup (60 ml) lemon juice
• 6 tbsp (90 g) unsalted butter, at room temperature
• ½ cup (50 g) sweetened shredded coconut
• ¾ cup (105 g) unbleached all-purpose flour
• 2 tsp baking powder
• ½ cup (115 g) unsalted butter, at room temperature
• ¾ cup (160 g) sugar
• ¼ cup (60 ml) milk
• 2 egg whites, at room temperature
• ¼ cup (60 ml) water