Mango & Coconut Boston Cream Pie In The Kitchen With Chetna Makan

Chetna Makan's take on Boston Cream Pie is truly something special. Her version is a light coconut sponge cake, filled with a creamy mango custard, and topped with a smooth chocolate ganache. Follow along to get Chetna's tips for making this cake (which isn't a pie at all) at home. And while the cake is baking, don't miss Chetna's visit with Fany Gerson at Fan Fan Doughnuts in Brooklyn!

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Subscribe to Chetna's Channel! @Food with Chetna and order her new book, Chetna's latest book Chetna's Easy Baking: https://f52.co/3ChnclC

PREP TIME: 2 hours 40 minutes
COOK TIME: 10 minutes
MAKES: 1 (8-inch) cake

INGREDIENTS
Cake
70 grams unsalted butter, cut into cubes, plus more for greasing the pan
150 milliliters coconut milk
2 large eggs
160 grams granulated sugar
150 grams all-purpose flour
6 grams (1 1/2 teaspoons) baking powder
Table salt
13 grams (2 tablespoon) desiccated/shredded unsweetened coconut
5 grams (1 teaspoon) vanilla extract

Filling & Assembly
200 milliliters whole milk
90 grams mango puree, divided
3 large egg yolks
75 grams granulated sugar
Table salt
5 grams (1 teaspoon) vanilla extract
20 grams cornstarch
250 grams heavy cream, divided
50 grams 70% bittersweet dark chocolate, roughly chopped

ALSO FEATURED IN THIS VIDEO
KitchenAid Artisan Series Tilt Head Stand Mixer: https://f52.co/3x1id6I
Food52 x Dansk Kbenstyle Butter Warmer: https://f52.co/3Qnl9l1
GIR Silicone Spoonula: https://f52.co/3AQuDzr
Mason Cash In The Forest Mixing Bowl Set: https://f52.co/3Qu6Pr2

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